Vegan Lentil Bolognese

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Vegan Lentil Bolognese, a plant-based twist on the classic Italian favorite, embodies the essence of hearty, comforting cuisine while celebrating the versatility and nutritional benefits of lentils. This wholesome dish is a testament to the creative possibilities of vegan cooking, showcasing how simple, wholesome ingredients can come together to create a satisfying and flavorful meal.
Ingredients:

  • 1 tbsp oil
  • 1 medium onion, finely diced
  • 1 stalk celery, finely diced (1/2 cup)
  • 10 oz fresh mushrooms, finely diced
  • 2 medium carrots, finely grated
  • 4 cloves garlic, finely minced
  • 2 tsp Italian seasoning (or 1 tsp each dried oregano and basil)
  • 1 tsp onion powder
  • 1 tsp coconut sugar (or sweetener of choice)
  • Pinch of red pepper flakes, to taste
  • Salt and black pepper, to taste
  • 1/3 cup red wine (or more vegetable broth)
  • 3 cups crushed tomatoes (or marinara sauce or tomato sauce)
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 cup dry lentils (brown or green, soaked)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp balsamic vinegar
  • 1/2 cup plant-based milk
  • 1 tsp cornstarch
  • 8 oz spaghetti (or pasta of choice, gluten-free if needed)
  • Vegan parmesan or nutritional yeast, to garnish (optional)

Instructions:

  1. Soak Lentils:
    • If using green or brown lentils, soak them in lukewarm water for better digestion and faster cooking (optional).
  2. Sauté Vegetables:
    • Heat oil in a large pan over medium heat. Add diced onion, celery, mushrooms, and grated carrots. Sauté for 3-4 minutes until softened.
    • Add minced garlic, Italian seasoning, onion powder, coconut sugar, red pepper flakes, salt, and black pepper. Sauté for another minute, stirring frequently.
  3. Deglaze and Add Base Ingredients:
    • Pour in red wine (or vegetable broth) to deglaze the pan, cooking for a couple of minutes.
    • Add crushed tomatoes, vegetable broth, bay leaf, and soaked lentils. Stir to combine.
  4. Simmer:
    • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until lentils are tender, stirring occasionally.
  5. Cook Pasta:
    • While the sauce is simmering, cook your pasta according to package instructions. Drain and set aside.

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