Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
This hearty and savoury dish is bursting with flavour and packed with vegetables. A truly satisfying meal that’s made with only a few simple ingredients. Serve with your favourite pasta for a filling meal that your family will surely love!
Ingredients
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1 tablespoon oil
1 medium onion finely diced
1 medium (52 grams) stalk celery finely diced (1/2 c)
10 ounces fresh (280 grams) mushrooms finely diced (or 1 ounce dried)
2 medium (200 grams) carrots finely grated
4 cloves garlic finely minced or crushed
2 teaspoons Italian seasoning or use 1 teaspoon each of dried oregano and basil
1 teaspoon onion powder
1 teaspoon coconut sugar or sweetener of choice
Pinch of red pepper flakes or to taste
Salt and black pepper to taste
1/3 c (80 ml) red wine or use more vegetable broth
3 c (750 grams) crushed tomatoes or marinara sauce or tomato sauce
2 c (480 ml) vegetable broth
1 bay leaf
1 c (200 grams) dry lentils I used brown, soaked
1 tablespoon soy sauce gluten-free if needed or tamari
1 tablespoon balsamic vinegar
1/2 c (120 ml) plant-based milk
1 teaspoon cornstarch
8 ounces (225 grams) spaghetti gluten-free if needed or pasta of choice
Vegan parmesan or nutritional yeast to garnish (optional)
How to make Vegan Bolognese
Step 1: If using green or brown lentils, I suggest soaking them in lukewarm water to cook faster. But this step is optional, skip if desired.
Step 2: In a pan or pot, heat oil over medium heat. Once hot, add and saute the onion, celery, mushrooms, and carrots for about 3 to 4 minutes. Then, stir in the garlic, sweetener, and all spices and saute for a minute more.
Step 3: Pour the red wine or vegetable broth into the pot, then add in the crushed tomatoes, bay leaf, and the drained lentils. Stir well.
Step 4: Allow to boil, then simmer for about 20 minutes or until the lentils are tender. Cooking time varies depending on how short and long the lentils are.
Step 5: In the meantime, prepare the pasta following the package directions.
Step 6: Mix the soy sauce and balsamic vinegar. In a small bowl, whisk the plant-based milk with cornstarch, then add to the pan.
Step 7: Adjust the seasonings according to taste. If needed, add extra vegetable oil.
Step 8: Ladle in bowls over pasta and sprinkle with vegan Parmesan. For the leftover sauce, store in the fridge for up to 4 days, covered.
Notes:
You can use your desired pasta for this recipe.
In place of lentils use textured soy protein instead. Soak around 1 to 1 1/2 cups soy curls in warm water for several minutes before adding them into the pan.
Feel free to add more vegetables of your choice like eggplant, zucchini, yellow squash, etc.
Nutrition Facts:
Amount Per Serving: Calories 541, Fat 6g 9%, Saturated Fat 1g 5%, Carbohydrates 92g 31%, Fiber 16g 64%, Sugar 17g 19%, Protein 27g 54%
Ingredients
- 1 tablespoon oil
- 1 medium onion finely diced
- 1 medium (52 grams) stalk celery finely diced (1/2 c)
- 10 ounces fresh (280 grams) mushrooms finely diced (or 1 ounce dried)
- 2 medium (200 grams) carrots finely grated
- 4 cloves garlic finely minced or crushed
- 2 teaspoons Italian seasoning or use 1 teaspoon each of dried oregano and basil
- 1 teaspoon onion powder
- 1 teaspoon coconut sugar or sweetener of choice
- Pinch of red pepper flakes or to taste
- Salt and black pepper to taste
- 1/3 c (80 ml) red wine or use more vegetable broth
- 3 c (750 grams) crushed tomatoes or marinara sauce or tomato sauce
- 2 c (480 ml) vegetable broth
- 1 bay leaf
- 1 c (200 grams) dry lentils I used brown, soaked
- 1 tablespoon soy sauce gluten-free if needed or tamari
- 1 tablespoon balsamic vinegar
- 1/2 c (120 ml) plant-based milk
- 1 teaspoon cornstarch
- 8 ounces (225 grams) spaghetti gluten-free if needed or pasta of choice
- Vegan parmesan or nutritional yeast to garnish (optional)
Instructions
Step 1: If using green or brown lentils, I suggest soaking them in lukewarm water to cook faster. But this step is optional, skip if desired.
Step 2: In a pan or pot, heat oil over medium heat. Once hot, add and saute the onion, celery, mushrooms, and carrots for about 3 to 4 minutes. Then, stir in the garlic, sweetener, and all spices and saute for a minute more.
Step 3: Pour the red wine or vegetable broth into the pot, then add in the crushed tomatoes, bay leaf, and the drained lentils. Stir well.
Step 4: Allow to boil, then simmer for about 20 minutes or until the lentils are tender. Cooking time varies depending on how short and long the lentils are.
Step 5: In the meantime, prepare the pasta following the package directions.
Step 6: Mix the soy sauce and balsamic vinegar. In a small bowl, whisk the plant-based milk with cornstarch, then add to the pan.
Step 7: Adjust the seasonings according to taste. If needed, add extra vegetable oil.
Step 8: Ladle in bowls over pasta and sprinkle with vegan Parmesan. For the leftover sauce, store in the fridge for up to 4 days, covered.
Notes
You can use your desired pasta for this recipe. In place of lentils use textured soy protein instead. Soak around 1 to 1 1/2 cups soy curls in warm water for several minutes before adding them into the pan. Feel free to add more vegetables of your choice like eggplant, zucchini, yellow squash, etc.
