Vegan Bolognese (Sauce)

Soak green or brown lentils in lukewarm water (optional; skip for red lentils). 2. Heat oil in a pan over medium heat; add onion, celery, mushrooms, and carrots and saute 3-4 minutes. 3. Stir in garlic, sweetener, and all spices and saute one more minute, stirring frequently. 4. Add red wine, crushed tomatoes, vegetable broth, bay leaf, and drained lentils; stir to combine. 5. Bring to a boil and simmer for 20 minutes or until the lentils are tender. 6. Meanwhile, cook pasta per package instructions. 7. Add soy sauce and balsamic vinegar; mix the plant-based milk and cornstarch in a small bowl and add the mixture to the pan. 8. Taste and adjust seasonings, adding more vegetable broth if needed. 9. Serve the lentil bolognese over pasta with vegan Parmesan on top.