Vegan Bolognese
This hearty vegan bolognese has a meaty texture from the lentils, walnuts, and celery! It’s simple to make, family-friendly, and ready in less than 30 minutes. Scoop it onto your favorite pasta for an easy weeknight meal. Source:
This hearty vegan bolognese has a meaty texture from the lentils, walnuts, and celery! It’s simple to make, family-friendly, and ready in less than 30 minutes. Scoop it onto your favorite pasta for an easy weeknight meal. Source:
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
WheatIntroduce one at a time.
Cook your lentils according to package directions. Drain and set aside.
In a large pot, heat the olive oil over medium-high heat. Add the red onion and sauté.
Add the garlic, sauté until transparent, around 4 minutes.
Add the diced carrots, celery, mushrooms and walnuts. Sauté for 5 minutes until tender.
Add the Italian seasoning, paprika, salt and red pepper flakes, stir to combine.
Pour in the crushed tomatoes and stir, add ½ cup water if the sauce is a little thick, bring to a gentle simmer and cook for 5 minutes.
Transfer the sauce to a food processor and pulse several times, making sure to keep the sauce slightly chunky.
Return the sauce to the pan along with the cooked lentils and ½ – 1 cup water or vegetable stock.
Bring to a simmer and cook for 5-10 minutes or until the sauce begins to thicken.
Season to taste. Serve warm with your favorite pasta.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 6 servings per recipe
Amount per serving
Calories
46
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.