Rice Cooker Vegan Lentil Bolognese

INGREDIENTS

28 oz

canned whole peeled plum tomatoes ( – no salt added)

1 cup

green or brown lentils (rinsed and sorted)

8 oz

frozen peppers and onions (1/2 of a 16 oz bag – or use the whole bag for extra veggies)

4 cups

low sodium vegetable broth

26 oz

Pomi strained tomatoes

6 cloves

garlic granules (large, crushed)

2 tbsp

maple syrup

1 tbsp

dried oregano

1 tbsp

dried basil

1/2 tbsp

dried parsley

2 tsp

fine sea salt

1/2 tsp

garlic granules (or garlic powder)

1/4 tsp

ground black pepper