Vegan Bolognese
Savor the rich, comforting flavors of this Vegan Bolognese, a hearty plant-based twist on the classic Italian favorite. Packed with nutrient-dense vegetables like carrots, celery, and mushrooms, along with protein-rich red lentils, this dish delivers a robust texture and deep, savory flavors. The sauce is infused with aromatic garlic, Italian herbs, and a hint of smoked paprika, creating a bold and satisfying experience. Simmered with crushed tomatoes and vegetable broth, it develops a luscious consistency that pairs perfectly with your pasta of choice. Ready in under an hour, this wholesome recipe is ideal for weeknight dinners and serves as a crowd-pleaser for vegans and non-vegans alike. Garnish with fresh parsley, and enjoy a flavorful, plant-based feast that's both healthy and irresistibly delicious. Perfect for those seeking vegan pasta recipes or meat-free Italian dishes!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 large Celery stalk, finely diced
- 3 cloves Garlic, minced
- 8 ounces Mushrooms, finely chopped
- 1 cup Dry red lentils, rinsed and drained
- 28 ounces Canned crushed tomatoes
- 2 cups Vegetable broth
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce or tamari
- 2 teaspoons Dried Italian herbs (basil, oregano, thyme)
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 12 ounces Pasta of choice (e.g., spaghetti, penne)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chopped mushrooms to the pan and sauté for 5 minutes, until the mushrooms release their moisture and begin to brown.
Stir in the rinsed red lentils, crushed tomatoes, vegetable broth, and tomato paste. Mix well to combine.
Add the soy sauce, dried Italian herbs, smoked paprika, salt, and black pepper. Stir to distribute the seasonings evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
While the sauce simmers, cook the pasta according to the package instructions. Drain and set aside.
Taste the Bolognese sauce and adjust the seasoning with additional salt or pepper, if needed.
Serve the Vegan Bolognese sauce over the cooked pasta, and garnish with fresh parsley if desired.
Enjoy your hearty and plant-based meal!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6215 mg | 270% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 61.5 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 450 mg | 35% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5941 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
