Slow Cooker Lentil Bolognese with Creamy Polenta - Vegan Recipe

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 onion, finely diced
• 1 large stick celery, finely diced
• 2 carrots, peeled and finely diced
• 1 zucchini, finely diced
• 200 g mushrooms, finely diced
• 3 cloves garlic, crushed
• 1/2 cup red wine
• 1 cup brown lentils
• 700 g tomato passata
• 1 1/2 tablespoons tomato paste
• 2 cups vegetable stock
• 2 teaspoons Vegemite, dissolved in 1 cup water
• 3 teaspoons brown sugar
• 3 teaspoons balsamic vinegar
• 1 teaspoon mixed dried herbs
• [Polenta]
• 250 g instant polenta
• 2 cups plant-based milk (e.g. soy or almond)
• 2 cups water or vegetable stock
• Pinch of salt
• 2 tablespoons nutritional yeast (optional)