Vegan Black Forest Blend™ Bolognese - 2 lbs.


Yield: 48 1-cup servings


  1. Using separate sheet pans for the broccoli, cauliflower, mushrooms and corn, drizzle ¼ c. oil over each vegetable. Roast at 375°F until tender, approximately 4 minutes. Remove the vegetables from the oven and reserve warm.
  2. In a large pot over medium-low heat, heat the remaining oil. Cook the onion, carrot, celery and garlic until soft and golden, approximately 10 minutes.
  3. Increase the heat to medium-high and stir in the tomato paste. Cook to thicken the mixture slightly, approximately 3 minutes.
  4. Stir in the diced tomato with juice and tomato sauce. Continue to cook, uncovered, scraping any browned bits from the bottom of the pan, until the liquid reduces by half.
  5. Pour in the stock and stir in InHarvest Black Forest Blend. Bring to a boil and reduce the heat to simmer. Let cook, uncovered, until the lentils are tender, 30 minutes to 1 hour. (If the lentils begin to dry out, add more stock a little at a time as needed.) 
  6. Reduce the heat to low and add the roasted vegetables. Toss the mixture with the herbs and reserve warm for service.

Nutrition Facts
Per serving: 220 cal., 8 g pro., 32 g carb., 6 g fiber, 7 g fat (1 g sat. fat), 0 mg chol., 550 mg sod., 10 g sugar