INGREDIENTS
8 oz
Baby bella mushrooms
2/3 cup
Brown lentils, dry small
8 oz
Button mushrooms
1
Fennel head, small
1
heaping tbsp Garlic
1 tsp
Garlic powder
1/2 tsp
Onion powder
2 tbsp
Onions, dried
2 tsp
Oregano
1 28 ounce can
Tomatoes, whole
1
Yellow onion, medium
1 6 ounce can
Tomato paste
1 15 ounce can
Tomato sauce
1
Pasta, Cooked
1/4 tsp
Black pepper
1 tsp
Fennel seeds
1/4 tsp
Red pepper flake
3 tsp
Sea salt
1
Parmesan cheese, Vegan
3/4 cup
Red wine, vegan
2 1/2 cups
Water