Vegan Bolognese
When it comes to true comfort food, Italian cuisine is one of my absolute favorites. This hearty vegan bolognese has a rich, meaty texture thanks to lentils, walnuts, and mushrooms. It has a total cooking time of 30 minutes, and I make it when my kids are craving something warm, filling, and familiar. Much like traditional bolognese, I spoon this over any kind of pasta, and watch even the picky eaters ask for seconds.
Servings: 6 people
Calories: 160kcal
Ingredients
- 1 tbsp extra virgin olive oil
- ½ cup chopped red onion
- 4 garlic cloves minced
- 2 carrots diced
- 4 celery sticks diced
- ½ cup mushrooms diced
- 2 tbsp walnuts crushed
- 1 tbsp dried Italian seasoning
- 1 tsp paprika
- 1 tsp salt more to taste
- ⅛ tsp crushed red pepper more to taste
- 2 cups crushed tomatoes
- 2 cups cooked lentils
- 1 cup water or vegetable stock
Instructions
- Cook your lentils according to package directions. Drain and set aside.
- In a large pot, heat the olive oil over medium-high heat. Add the red onion and sauté.
- Add the garlic, sauté until transparent, around 4 minutes.
- Add the diced carrots, celery, mushrooms and walnuts. Sauté for 5 minutes until tender.
- Add the Italian seasoning, paprika, salt and red pepper flakes, stir to combine.
- Pour in the crushed tomatoes and stir, add ½ cup water if the sauce is a little thick, bring to a gentle simmer and cook for 5 minutes.
- Transfer the sauce to a food processor and pulse several times, making sure to keep the sauce slightly chunky.
- Return the sauce to the pan along with the cooked lentils and ½ - 1 cup water or vegetable stock.
- Bring to a simmer and cook for 5-10 minutes or until the sauce begins to thicken.
- Season to taste.
- Serve warm with your favorite pasta.
Notes
- My #1 Secret Tip for this vegan bolognese recipe is to not overblend my sauce. The texture of the sauce is a major factor in what makes this recipe work. If your sauce is too smooth, the entire dish changes. That is why I prefer a food processor over a blender, as it gives me more control over the texture.
- Keep your lentils al dente: I cook my lentils until they are tender but not soft; this way, they keep their shape in the sauce.
- Add your stock slowly: Sometimes I do not need all the vegetable stock, so I add a little at a time and keep stirring until it has reached the perfect consistency.
- Avoid red lentils: I have tested this, so trust me when I say red lentils break down too quickly.
- Add some wine: When I want a truly deep, intense flavor, I add about a ½ cup of vegan-certified red wine before adding the tomatoes, and let it reduce.
Nutrition
Calories: 160kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 514mg | Potassium: 616mg | Fiber: 8g | Sugar: 7g