Vegan Bolognese

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4

This is a hearty, packed with flavour Vegan Bolognese. Made with almost all pantry ingredients, you can easily throw this together any time!

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)

How to make Vegan Bolognese

Step 1: If using green or brown lentils, I suggest soaking them in lukewarm water. Skip this if using red lentils. This is optional but it helps cook the lentils faster.

Step 2: In a pan, heat oil over medium heat. Once the oil is hot, add the onion, celery, mushrooms, and carrots to the skillet.

Step 3: Pour in the red wine or vegetable broth followed by the crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir well.

Step 4: Bring the mixture to a boil, then simmer for about 20 minutes or until the lentils are tender. The cooking time depends on the variety of lintels you are using.

Step 5: In the meantime, cook the pasta following the package directions.

Step 6: In a small bowl, place the soy sauce and balsamic vinegar. Stir in the plant-based milk and cornstarch. Add this to the pan.

Step 7: Adjust the seasoning according to taste. If needed, add extra vegetable broth.

Step 8: When done, serve in bowls over pasta and sprinkle with Vegan Parmesan. For any leftover, cover and store in the fridge for up to 4 days.

Notes:

For this recipe, you can use your favourite pasta.

In place of lentils, use textured soy protein instead. Soak in warm water the 1 to 1 1/2 cups of soy curls for several minutes.

Feel free to add more veggies 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%

Vegan Bolognese

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes Vegan Bolognese European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 541 calories 6 fat

Rating: 5.0/5

( 1 voted )

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. Skip this if using red lentils. This is optional but it helps cook the lentils faster.

Step 2: In a pan, heat oil over medium heat. Once the oil is hot, add the onion, celery, mushrooms, and carrots to the skillet.

Step 3: Pour in the red wine or vegetable broth followed by the crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir well.

Step 4: Bring the mixture to a boil, then simmer for about 20 minutes or until the lentils are tender. The cooking time depends on the variety of lintels you are using.

Step 5: In the meantime, cook the pasta following the package directions.

Step 6: In a small bowl, place the soy sauce and balsamic vinegar. Stir in the plant-based milk and cornstarch. Add this to the pan.

Step 7: Adjust the seasoning according to taste. If needed, add extra vegetable broth.

Step 8: When done, serve in bowls over pasta and sprinkle with Vegan Parmesan. For any leftover, cover and store in the fridge for up to 4 days.

Notes

For this recipe, you can use your favourite pasta. In place of lentils, use textured soy protein instead. Soak in warm water the 1 to 1 1/2 cups of soy curls for several minutes. Feel free to add more veggies like eggplant, zucchini, yellow squash, etc.