Lots of people have fond childhood associations with spaghetti and meat sauce, and there’s no reason you can’t get that same comfort from a plant-based version! The combination of lentils and mushrooms (vegan-ese, if you will) contributes plenty of flavor and a hearty texture to this simple pasta sauce. Serve over whole-grain pasta or polenta. It freezes well and can easily be multiplied to serve a crowd. Leftovers can be served atop simple oats in the morning, too.