Vegan Bolognaise Sauce

Thinly slice the onions and put them, the spices, and the olive oil in the pot. Set them on low or med-low. Stir occasionally.

When the edges start to brown, mix the chunjang and ramen seasoning into the hot water and pour that on top. Stir a bit.

Go cut the butternut: halve it down the long side, then quarter each half long ways and chop to about finger-width. Dump that in and stir.

Add the almond flour and ... stir some more.

Cook that, covered, until the butternut is soft. Add the red lentils and possibly some coconut milk? I'm not there yet.

Add the tinned pumpkin. Cook until lentils are done. Re-season as necessary. Maybe add a little cayenne.