This vegetarian version of the classic Bolognese pairs beautifully with a full-bodied red wine like a Cabernet Sauvignon. Plus, it’s a great recipe to try if you’re cutting back on meat or highly processed meat substitutes while enjoying the richness of the classic Italian dish. This version uses a combo of lentils, mushrooms, and walnuts to provide protein, flavor, and the texture of a traditional Bolognese. In addition, it includes a couple of clever ways to kick up the flavor profile, like the addition of dark miso paste and fennel seed, which help to up the umami and invoke sausage, respectively. Serve with your favorite pasta, but it would also work well spooned over baked potatoes or creamy polenta for a change of pace. Served sprinkled with shredded Vegan parmesan (or any hard, aged cheese) and some basil leaves as garnish. Extra points if you can fool your dinner guests into thinking this Bolognese is made with meat, as mine did!