PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | SERVINGS: 4
Hearty and bursting with flavors! This Vegan Bolognese is a must-try! Super easy to make using simple ingredients. This dish is one heck of a very satisfying dinner that is chock-full of vegetables!
INGREDIENTS
1 medium (52 grams) stalk of celery, finely diced (½ c.)
1 tablespoon oil
1 medium onion, finely diced
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
3 c. (750 grams) crushed tomatoes or marinara sauce or tomato sauce
⅓ c. (80 ml) red wine or use more vegetable broth
2 c. (480 ml) vegetable broth
1 bay leaf
1 tablespoon balsamic vinegar
1 c. (200 grams) dry lentils – I used brown, soaked
1 tablespoon soy sauce gluten-free if needed or tamari
½ c. (120 ml) plant-based milk
Vegan Parmesan or nutritional yeast to garnish (optional)
1 teaspoon cornstarch
8 ounces (225 grams) spaghetti gluten-free if needed or pasta of choice
Pinch of red pepper flakes or to taste
Salt and black pepper to taste
How to make Vegan Bolognese
Step 1: If using green or brown lentils, soak them in lukewarm water before using. You can skip this step, but the lentils cook faster when soaked. If using red lentils, skip this step.
Step 2: In a pan or pot, heat the oil over medium heat. Once hot, add the onion along with the celery, mushrooms, and carrots. Cook for about 3 to 4 minutes before stirring in the garlic, sweetener, and all spices. Continue to cook for a minute more, stirring often.
Step 3:Pour in the red wine or vegetable broth. Add the crushed tomatoes, vegetable broth, bay leaf, and drained lentils. Mix well until blended. Bring everything to a boil and simmer for about 20 minutes or until the lentils are tender. Adjust the cooking time depending on the variety of the lentils.
Step 4: In the meantime, cook the pasta following the package directions.
Step 5: To the pan, add the soy sauce and balsamic vinegar. In a small bowl, whisk the plant-based milk and cornstarch until well mixed, then pour this into the pan. To taste, season with salt and pepper. If needed, add extra vegetable broth.
Step 6: In bowls with the cooked pasta, ladle the lentil bolognese and sprinkle with vegan Parmesan if desired. Serve right away. You can also keep any leftovers in the fridge for up to 4 days.
NOTES:
For this recipe, you can use your preferred pasta (regular, gluten-free, or even grain-free pasta). If desired, you can even use gnocchi.
You can substitute lentils with textured soy protein. In warm water, soak about 1 to 1 ½ cups of soy curls for a couple of minutes before using.
Feel free to throw in more veggies to the dish. I like to add eggplant, zucchini, or yellow squash.
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%