Vegan Molho Bolonhesa
Experience the rich and hearty flavors of Vegan Molho Bolonhesa, a plant-based twist on the classic Italian meat sauce. Packed with protein from tender brown lentils, this recipe combines aromatic vegetables like onion, carrot, and celery with savory cremini mushrooms for a deep umami flavor. The vibrant tomato base is enhanced with dried herbs, soy sauce, and a touch of garlic for an irresistible aroma that fills your kitchen. Simmered to perfection, this dairy-free and meat-free sauce is ideal for serving over pasta or incorporating into your favorite vegan dishes. Ready in just over an hour, it's a satisfying and wholesome option for weeknight dinners or special occasions. Perfect for vegans and anyone craving a healthier, cruelty-free take on traditional bolognese.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 1 large carrot
- 1 medium celery stalk
- 3 garlic cloves
- 8 ounces cremini mushrooms
- 2 tablespoons tomato paste
- 1 28-ounce can canned crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Rinse the brown lentils under cold water. In a medium-sized saucepan, combine the lentils with 2 cups of water. Bring to a boil, reduce the heat, cover, and simmer for about 20 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside.
While the lentils are cooking, finely chop the onion, carrot, celery, and garlic cloves. Clean and finely chop the cremini mushrooms.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the carrot and celery to the pan and continue to cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the garlic and mushrooms to the skillet, cooking for an additional 3-4 minutes until the mushrooms are browned and have released their moisture.
Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, bay leaves, dried oregano, dried basil, and cooked lentils. Stir to combine.
Add the soy sauce, salt, and black pepper. Reduce the heat to low and let the sauce simmer uncovered for about 20 minutes, stirring occasionally, until it thickens to your desired consistency.
Remove the bay leaves and adjust seasoning as needed. Stir in the chopped fresh parsley just before serving.
Serve the Vegan Molho Bolonhesa warm, over your choice of pasta or use in your favorite vegan dishes.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 55.9 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 465 mg | 36% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5541 mg | 118% | |
*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.
