Vegan Black Forest Blend™ Bolognese - 2 lbs.

Vegan Black Forest Blend™ Bolognese - 2 lbs.

InHarvest Products Used


Yield: 48 1-cup servings

  • 5 lbs. thinly shaved broccoli slices
  • 1 qt. thinly shaved cauliflower slices
  • 1 qt. julienne of shiitake mushroom
  • 2 qts. fresh or frozen (thawed) corn kernels
  • 1¼ c. olive oil, divided
  • 2 c. small-dice sweet onion
  • 2 c. small-dice carrot
  • 2 c. small-dice celery
  • 4 T. minced garlic
  • 2 T. tomato paste
  • 1 gal. canned diced tomato with juice
  • 2 qts. tomato sauce
  • 1 gal. vegetable stock
  • 2 lbs. InHarvest Black Forest Blend™
  • 4 T. roughly chopped fresh oregano
  • 4 t. finely chopped fresh thyme
  • ¼ c. chopped fresh basil (optional)


  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