Vegan Lentil Bolognese
Ingredients:
- 1 tbsp oil
- 1 medium onion, finely diced
- 1 medium (52 g) stalk celery, finely diced (1/2 cup)
- 10 oz fresh (280 g) mushrooms, finely diced (or 1 oz dried)
- 2 medium (200 g) carrots, finely grated
- 4 cloves garlic, finely minced or crushed
- 2 tsp Italian seasoning (or use 1 tsp each of dried oregano and basil)
- 1 tsp onion powder
- 1 tsp coconut sugar (or sweetener of choice)
- Pinch of red pepper flakes, to taste
- Salt and black pepper, to taste
- 1/3 cup (80 ml) red wine (or use more vegetable broth)
- 3 cups (750 g) crushed tomatoes (or marinara sauce or tomato sauce)
- 2 cups (480 ml) vegetable broth
- 1 bay leaf
- 1 cup (200 g) dry lentils (I used brown, soaked)
- 1 tbsp soy sauce (gluten-free if needed, or tamari)
- 1 tbsp balsamic vinegar
- 1/2 cup (120 ml) plant-based milk
- 1 tsp cornstarch
- 8 oz (225 g) spaghetti (gluten-free if needed, or pasta of choice)
- Vegan parmesan or nutritional yeast, to garnish (optional)
Instructions:
- If using green or brown lentils, soak them in lukewarm water (optional but recommended for faster cooking and better digestion).
- Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for an additional minute, stirring frequently.
- Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.
- Bring to a boil and let simmer for 20 minutes or until the lentils are tender (cooking time may vary depending on the lentil variety).
- Meanwhile, cook your favorite pasta (e.g., spaghetti) according to package instructions.
- Add soy sauce and balsamic vinegar. Mix plant-based milk and cornstarch in a small bowl and add the mixture to the pan.
- Taste and adjust seasonings, adding more salt, pepper, or spices to taste. Adjust the consistency with more vegetable broth if needed.
- Serve the lentil bolognese in bowls over pasta and sprinkle with vegan Parmesan or nutritional yeast on top (optional).
- Enjoy your delicious vegan Lentil Bolognese! Store any leftover sauce covered in the refrigerator for up to 4 days.
Vegan Lentil Bolognese
Ingredients:
1 tbsp oil
1 medium onion, finely diced
1 medium (52 g) stalk celery, finely diced (1/2 cup)
10 oz fresh (280 g) mushrooms, finely diced (or 1 oz dried)
2 medium (200 g) carrots, finely grated
4 cloves garlic, finely minced or crushed
2 tsp Italian seasoning (or use 1 tsp each of dried oregano and basil)
1 tsp onion powder
1 tsp coconut sugar (or sweetener of choice)
Pinch of red pepper flakes, to taste
Salt and black pepper, to taste
1/3 cup (80 ml) red wine (or use more vegetable broth)
3 cups (750 g) crushed tomatoes (or marinara sauce or tomato sauce)
2 cups (480 ml) vegetable broth
1 bay leaf
1 cup (200 g) dry lentils (I used brown, soaked)
1 tbsp soy sauce (gluten-free if needed, or tamari)
1 tbsp balsamic vinegar
1/2 cup (120 ml) plant-based milk
1 tsp cornstarch
8 oz (225 g) spaghetti (gluten-free if needed, or pasta of choice)
Vegan parmesan or nutritional yeast, to garnish (optional)
Instructions:
If using green or brown lentils, soak them in lukewarm water (optional but recommended for faster cooking and better digestion).
Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for an additional minute, stirring frequently.
Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.
Bring to a boil and let simmer for 20 minutes or until the lentils are tender (cooking time may vary depending on the lentil variety).
Meanwhile, cook your favorite pasta (e.g., spaghetti) according to package instructions.
Add soy sauce and balsamic vinegar. Mix plant-based milk and cornstarch in a small bowl and add the mixture to the pan.
Taste and adjust seasonings, adding more salt, pepper, or spices to taste. Adjust the consistency with more vegetable broth if needed.
Serve the lentil bolognese in bowls over pasta and sprinkle with vegan Parmesan or nutritional yeast on top (optional).
Enjoy your delicious vegan Lentil Bolognese! Store any leftover sauce covered in the refrigerator for up to 4 days.
