Vegetarian Classic Bolognaise Sauce
Savor the rich, hearty flavors of our *Vegetarian Classic Bolognaise Sauce*, a plant-based twist on the beloved Italian classic! This recipe features a delectable medley of aromatic vegetables—onion, carrot, celery, and garlic—combined with earthy lentils and umami-packed mushrooms to create a robust, filling sauce. Simmered slowly with ripe canned tomatoes, tomato paste, and a fragrant blend of oregano, basil, and a hint of bay leaf, this wholesome sauce achieves a comforting depth of flavor that's perfect for pasta night. Simple to prepare and naturally vegan, this bolognaise sauce is packed with protein, fiber, and a rich tomatoey goodness that will satisfy even the most devoted meat-lovers. Serve it over spaghetti, zoodles, or your favorite gluten-free pasta for a healthy, crowd-pleasing meal the whole family will love!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 1 large, peeled and diced carrot
- 2 diced celery stalks
- 3 cloves, minced garlic
- 250 grams, chopped button mushrooms
- 200 grams, rinsed dried green or brown lentils
- 2 400-gram cans canned chopped tomatoes
- 2 tablespoons tomato paste
- 500 mL vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and beginning to brown.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped mushrooms and cook until they release their juices and start to brown, about 5 minutes.
Add the lentils, canned tomatoes, tomato paste, and vegetable broth to the pot. Stir to combine.
Sprinkle in the dried oregano, dried basil, bay leaf, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the lentils are tender and the sauce has thickened.
Stir occasionally and add more broth or water if the sauce becomes too thick.
Once cooked, remove from heat and discard the bay leaf.
Garnish with fresh parsley, if desired, and serve over your favorite pasta or zoodles.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 64.2 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6563 mg | 140% | |
*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.
