Growing up 100% Italian meant my dad made homemade meat sauce every Sunday (still does)! Since I’m not a vegan I still get to take part in this tradition when I’m home, but while I’m away at school I don’t really eat meat. I’ve been replacing my meaty weekend bowl with this Vegan Lentil Carrot Bolognese with Brown Rice Fusilli and it’s SO close to the real deal!

What you’ll need:

• Pasta of choice
• 1 onion
• 1 cup diced carrots
• 1 cup steamed lentils
• 1 jar tomato sauce
• Sea salt
• Olive oil

Boil a pot of water for the pasta (I use Trader Joe’s quinoa and brown rice fusilli!). In another pot sautéed onions in sea salt and olive oil until browned. Toss in carrots and more oil if needed and sautéed until soft. Then throw in steamed lentils and cook for about five minutes. Next add in your sauce (I used Rao’s Homemade) and cook on low until hot all the way through. Add the pasta to the boiling pot and cook and drain. A few minutes (like 3) before the pasta is done I cover the sauce with a lid and let it sit with no heat to let it get thick. Once the pasta is done top with the sauce!