Sauté diced onion, mushrooms, carrots, celery, and garlic in a pan with olive oil. This blend not only provides essential nutrients but also establishes the base flavors. And remember, finely chopping mushrooms helps replicate the texture of traditional meat-based Bolognese.
Once the veggies are soft, pour in the dry white wine and cook off the alcohol. Stir in the tomato paste, oregano, basil, thyme, and optional cayenne. Fresh herbs can elevate the flavors even further if you have them on hand.
Incorporate bay leaves, tomato sauce, and coconut milk, then reduce the heat and allow the sauce to simmer until all the ingredients meld together. About 10 minutes before serving, stir in the cooked brown lentils.
While the sauce simmers, boil a pot of salted water and cook your pasta until al dente. Combine the cooked pasta and vegan Bolognese sauce, then serve it with your favorite garnishes and sides. Happy eating!