Vegan Bolognese

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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!

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

Cook Lentils, Sauté Aromatics:

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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.

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

Add Veggies:

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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:

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

Blend Sauce:

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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!

More Recipes

Chunky Vegan Black Bean Soup

Vegan White Bean Chili

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