Description
This Vegan Bolognese is a hearty and satisfying dish that brings all the rich flavors of traditional bolognese without the meat. Bursting with nutritious vegetables and protein-packed lentils, this plant-based sauce is perfect for busy weeknight dinners or cozy gatherings.
Ingredients
Scale
- 1 tbsp oil
- 1 medium onion
- 1 medium stalk celery
- 10 oz fresh mushrooms
- 2 medium carrots
- 4 cloves garlic
- 3 cups crushed tomatoes
- 1 cup dry lentils (soaked)
- 8 oz spaghetti (or pasta of your choice)
Instructions
- Soak the lentils in lukewarm water (optional).
- Heat oil in a large pot over medium heat. Sauté diced onion, celery, mushrooms, and grated carrots for 3–4 minutes until softened.
- Add minced garlic, coconut sugar, and spices; cook for another minute.
- Stir in red wine (or vegetable broth), crushed tomatoes, vegetable broth, bay leaf, and drained lentils. Mix well.
- Bring to a boil then simmer for about 20 minutes until lentils are tender.
- Cook pasta according to package instructions.
- Stir in soy sauce and balsamic vinegar; add mixture of plant-based milk and cornstarch for creaminess.
- Adjust seasonings as needed before serving over pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 7g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg