Vegan Black Forest Blend™ Bolognese - 8 oz.

Vegan Black Forest Blend™ Bolognese - 8 oz.

InHarvest Products Used


Yield: 12 servings

  • 5 T. olive oil, divided
  • 2 c. thinly shaved broccoli slices
  • 1 c.  thinly shaved cauliflower slices
  • 1 c.  julienne of shiitake mushroom
  • 4 ears fresh corn on the cob, husks and silk removed
  • ½ c. small-dice sweet onion
  • 1 c.   small-dice carrot
  • ½ c. small-dice celery
  • 1 T.  minced garlic
  • 1½ t. tomato paste
  • 2 cans (16 oz.) diced tomato with juice
  • 1 can (16 oz.) tomato sauce
  • 4 c.   vegetable stock
  • 8 oz. InHarvest Black Forest Blend™
  • 1 T.    roughly chopped fresh oregano
  • 1 t.     finely chopped fresh thyme
  • 2 T.   chopped fresh basil (optional)


  1. In separate oven-safe vessels for the broccoli, cauliflower, mushroom and corn cobs, drizzle 1 T. oil over each vegetable. Roast at 375°F until tender, approximately 4 minutes.
  2. Remove the corn kernels from their cobs and reserve the vegetables warm.
  3. 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.
  4. Increase the heat to medium-high and stir in the tomato paste. Cook to thicken the mixture slightly, approximately 3 minutes.
  5. 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, 1 to 2 minutes.
  6. Pour in the stock and stir in InHarvest Black Forest Blend. Bring to a boil and reduce the heat to simmer. Let cook for 30 minutes to 1 hour, uncovered, until the lentils are tender. (If the lentils begin to dry out, add more stock a little at a time as needed.) 
  7. 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