Vegan Bolognese

This hearty vegan bolognese has a meaty texture from the lentils, walnuts, and celery! It’s simple to make, family-friendly, and ready in less than 30 minutes. Scoop it onto your favorite pasta for an easy weeknight meal.

INGREDIENTS

– Olive oil – Red onion – Garlic cloves – Carrots – Celery sticks – Mushrooms

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

Cook your lentils according to the package instructions. Drain them and set aside for later.

Cook Lentils, Sauté Aromatics:

1

In a large dutch oven or pot, heat a tablespoon of olive oil over medium-high heat. Add the red onion, then the garlic & sauté until the onion is soft and transparent.

1

Add the diced carrots, celery, mushrooms, and walnuts. Sauté for 5 minutes or until tender. Add the seasoning & stir to combine.

Add Veggies:

2

Pour in the crushed tomatoes and stir well. If needed, add 1/2 cup of water to thin out the sauce. Bring to a gentle simmer and cook for 5 minutes.

Add Tomatoes:

3

Carefully transfer the tomato sauce to a food processor and pulse several times. The sauce should still be chunky with texture.

Blend Sauce:

4

Pre-cooking the lentils is key! That way you can control how soft your lentils become and it avoids the sauce from getting too mushy.

NOTES

Swipe up for full recipe!