lentil bolognese

This Vegan Bolognese is a hearty and flavorful dish that’s easy to toss together. Made with your run of the mill pantry items, this savory sauce is composed of simple ingredients. A dinner dish bursting with flavor and chock-full of vegetables, for one very satisfying meal.

Vegan Bolognese

tbsp oil

onion (finely diced)

celery

mushrooms (finely diced (or 1 oz dried))

carrots (finely grated)

garlic (finely minced or crushed)

onion powder

tsp coconut sugar (or sweetener of choice)

red pepper flakes (or

Salt and black pepper (to taste)

red wine (or use more vegetable broth)

tomatoes (or marinara sauce

vegetable broth

bay leaf

dry lentils (I used brown, soaked)

soy sauce (gluten-free if needed or tamari)

tbsp balsamic vinegar

plant-based milk

cornstarch

spaghetti (gluten-free if needed or pasta of choice)

Vegan parmesan (or nutritonal yeast to garnish (optional))

I recommend soaking the lentils in lukewarm water if you are using green or brown lentils. This step is optional, however, the lentils cook faster and are furthermore better digested when soaked. You can skip this step if using red lentils.

Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for a further one minute, stirring frequently.

Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.

Bring to a boil and let simmer for 20 minutes or until the lentils are tender (depending on the variety it can take shorter or longer).

Meanwhile, cook your favorite pasta (e.g. spaghetti) as per package instructions.

Add soy sauce and balsamic vinegar. Mix the plant-based milk and cornstarch in a small bowl and add the mixture to the pan.

Taste and adjust seasonings. Add more salt/pepper/spices to taste. Also, add more vegetable broth if needed.

Serve the lentil bolognese in bowls over pasta and sprinkle vegan Parmesan on top (optional). Enjoy! Store bolognese sauce leftovers covered in the refrigerator for up to 4 days.

https://content.jwplatform.com/videos/BimU7aQx.mp4

The Best Vegan Bolognese Sauce (Easy Lentil Bolognese)

This simple lentil bolognese recipe is a fast weeknight-meal which just so happens to be vegan and gluten-free. It is full of taste and a fantastic way to switch up pasta, also it comes together in under thirty minutes!

Lentil Bolognese (Vegan + Gluten-Free)

lentils (red

lb favorite gluten-free-pasta

oregano

garlic

½ cup yellow-onion, diced

white mushrooms, diced

½ tsp red-pepper-flakes

oz favorite pasta-sauce

oz fire roasted diced tomatoes

water

salt and pepper

Cook the pasta on the cooker as you normally would.

In a large-skillet, add the garlic, onion, oregano, mushrooms, red-pepper, pepper and salt, combined with 1 tablespoon olive-oil, also saute about 3-5minutes till the mushrooms and onion are tender.

Then add the tomato-sauce, diced tomatoes, water and lentils and stir to blend. Simmer mixture about 15-18minutes or till lentils are cooked, stirring occasionally.

Serve lentil bolognese over pasta, sprinkle with extra red-pepper-flakes (+ parmesan cheese or even vegan) and enoy it!

A healthy twist on pizza, these sweet potato pizza&nbsp;bites are perfectly roasted, then topped with a lentil bolognese and shredded cheese!

Sweet Potato Pizza Bites with Lentil Bolognese

sweet potato

olive oil

15 oz can diced tomatoes

Toasted Pine Nut Hummus

red lentils

italian seasoning

shredded cheese (vegan if needed)

Salt & pepper

Preheat the oven to 425ºF. Grease a baking sheet and set aside.

Cut the sweet potato into 1/2" rounds, then add them to a large bowl and drizzle with olive oil. Toss to coat, then season with salt and pepper. Place the rounds on the baking sheet and roast for 25 minutes, flipping halfway through.

While the sweet potatoes are roasting, add the tomatoes, hummus, lentils, 1/4 cup of water, Italian seasoning, salt and pepper into a small saucepan. Bring the mixture to a bowl and stir until everything is combined. Turn down to a simmer and let cook for 10 - 15 minutes, until the lentils are soft. Stir in additional water as needed if the sauce gets too thick.&nbsp;

When the sweet potatoes have softened, spoon 1 - 2 tablespoons of sauce onto each round (depending on their size) and top with shredded cheese (use vegan if needed).

Place baking sheet back in the oven and broil until cheese has melted.

Garnish with fresh herbs and pepper flakes (if desired) and serve immediately.

These Vegetarian Spaghetti Squash Boats are super healthy and ready in just 30 minutes. Filled with a vegan bolognese sauce and topped with vegan cheese!

30-Minute Vegetarian Spaghetti Squash Boats

spaghetti squash

Tuttorosso Diced Tomatoes

hummus (flavor of choice)

yeast

Italian seasoning

vegan cheese

Preheat the oven to 425ºF. Cut the squash in half, lengthwise and put them face down in a baking dish. Add enough water to cover the squash by 1/4". Roast squash for 20 minutes.

While the squash is cooking, add the remaining ingredients (minus the cheese) into a saucepan. Start with just 1/2 cup of water and add more as needed.&nbsp;Bring the pot to boil, then reduce and simmer until thickened, about 10 - 15 minutes.&nbsp;

Once squash is done roasting, remove from oven, flip over and scoop out the seeds. Fill each squash half with about 1 cup of sauce. Sprinkle with cheese.

Place the squash back into the oven and turn the oven to broil. Broil for 2 - 3 minutes, watching carefully so the cheese doesn't burn.

Remove and serve immediately!

Rich and robust, this plant-based Lentil Bolognese is hearty, "meaty" and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Lentil Bolognese Recipe

onion,

½ cup carrots, small diced

celery diced

garlic, rough chopped

salt

pepper

¼ teaspoon chili flakes- optional

tomato paste

splash red wine (optional) ¼ cup-ish

black caviar lentils (or other small lentils- see notes)

tomatoes, tomatoes

veggie stock

hemp seeds, or crushed toasted walnuts or pecans

balsamic vinegar

Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs.  Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits.  Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts.  Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.

Continue cooking uncovered until most of the liquid has cooked off.  Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional  pecorino cheese&#8230; or try this Vegan Cheesy Sprinkle!

I've been trying to eat less meat, but not necessarily liking it.  I was prepared to dislike this recipe but ended up eating about 3 bowls of it.  I didn't have walnuts, so I used almonds, and I didn't have black lentils so I used some brown ones.

https://content.jwplatform.com/videos/Qa6bO523.mp4

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Lentil Bolognese

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

Lentil ragu

onions, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, crushed

bag dried red lentils

tomatoes

tomato purée

oregano and thyme

bay leaves

vegetable stock

spaghetti

Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.

If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Lentil Bolognese is a hearty vegetarian sauce and the perfect pasta topping. I love how it&#039;s loaded with plant-based protein!

Easy Lentil Bolognese (Vegan!)

yellow onion (, finely chopped (about 1 cup))

carrot (, finely chopped (about 1/2 cup))

celery (,

garlic (, minced)

basil

red pepper flakes ((optional; for spice))

dry green lentils

maple syrup

(28 oz) can crushed tomatoes salt

fine sea salt

In a large 6-quart pot, heat the olive oil over medium-high heat. Saute the onion, carrot, and celery until tender.

Add in the garlic, basil, oregano, and red pepper flakes and stir briefly.

To the vegetables, add in the lentils, maple syrup, crushed tomatoes, water, and 1 teaspoon of salt. (If the tomatoes are unsalted; otherwise start with just half the salt to be on the safe side.) Stir well, then bring the liquid to a boil.

Once boiling, lower the heat to a small simmer and let the sauce cook uncovered until the lentils are tender, about 40 to 45 minutes. Stir every now and then to make sure nothing sticks to the bottom of the pot, and to make sure the liquid isn&#039;t evaporating too quickly. (If the heat is up too high, the liquid can evaporate too fast.)

When the lentils are easily smashed with a fork against the side of the pot, they are done. Season the sauce with additional salt to taste. (I usually add another 1 teaspoon, starting just 1/2 teaspoon at a time.) You can also brighten up the sauce with a squeeze of fresh lemon, or a splash of balsamic vinegar, if you prefer.

Serve warm, with your favorite cooked noodles. The leftover sauce can be stored in an airtight container in the fridge for up to a week, or you can freeze it for up to 3 months.

https://content.jwplatform.com/videos/y7Jgu0nc.mp4

This is the best Lentil Bolognese recipe! The green lentils provide plant-based protein in this flavorful spaghetti sauce.

This easy lentil bolognese recipe is a quick weeknight meal that just so happens to be vegan and gluten free. It&#x27;s filled with flavor and a great way to switch up pasta, plus it comes together in under 30 minutes!

Lentil Bolognese Recipe (vegan + gluten free)

.75 lb. favorite gluten free pasta

onion

white mushrooms (diced)

tsp red pepper flakes

favorite pasta sauce*

lentils (green

water (or more (see notes))

Cook

Cook the pasta over the stove as you normally would.

Sauté

In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt and pepper, along with 1 tbsp olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft.

Simmer

Next, add the diced tomatoes, tomato sauce, lentils and water and stir to combine. Place a lid on the skillet, bring mixture to a boil, then reduce heat to low and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally.

Serve

Serve lentil bolognese over pasta, sprinkle with additional red pepper flakes (+ parmesan cheese if not vegan) and enjoy!

https://www.youtube.com/watch?v=cFXtJjBQjL8

*Recipe link for the full recipe below*

This easy lentil bolognese recipe is a quick weeknight meal that just so happens to be vegan and gluten free. It’s filled with flavor and a great way to switch up pasta, plus it comes together in under 30 minutes! FULL RECIPE HERE: https://thealmondeater.com/lentil-bolognese-recipe-vegan-gluten-free/

This vegan Lentil Bolognese makes a great weeknight or Sunday dinner. Switching in lentils as the protein in the bolognese makes the sauce vegan yet still hearty.&nbsp;

lentils

onion (chopped)

garlic (minced)

carrots (grated)

celery (chopped)

paprika

Tablespoons apple cider vinegar

vegan worcheshire sauce ((optional but tasty))

Pasta

parsley

Vegan Parmesan

Add 1 cup of lentils to a pot with 3 cups of water. Cook until lentils are tender (about 15-20 mins). Drain lentils and discard any extra water left in the pot.

Heat oil, onion, garlic in large pan/pot for 5 minutes until onion is translucent.

Add carrots, celery, tomatoes, paprika, apple cider vinegar, vegan worcheshire sauce, salt &amp; pepper and cook for about 10 mins.

While veggies are cooking, cook pasta to package directions.

Add lentils to suace and cook 5 more minutes or until carrots are fully tender.

Add spaghetti to bowls, top with lentil bolognese, parsley and some

hemp hearts, or ground toasted walnuts or pecans

Delicious (and a great way to get kids to eat hidden veg!). I loved how it turned out.  Thanks for such great recipes.

A flavor packed, delicious vegetarian spaghetti bolognese with lentils and mushrooms. This will satisfy any meat eater and is a fantastic alternative to a traditional bolognese recipe.

Incredible Vegetarian Bolognese (lentil and mushroom)

green lentils (might be labelled French or Puy)

carrot (finely diced)

celery (finely diced)

mushrooms (finely chopped,)

garlic (finely diced)

rosemary leaves (roughly chopped)

sage leaves (finely chopped)

tomato paste (I used a whole 130 gram tube)

tamari

white wine

milk (see notes)

cream OPTIONAL

Rinse the lentils under cold water in a sieve then boil for 10 minutes in a saucepan. Drain then rinse under cold water to stop them cooking further and set aside.

Heat the olive oil in a large Dutch Oven or casserole pot over a medium heat and gently fry the onion, carrot and celery for 5 mins to soften. Add a big pinch of salt and pepper.

Add 1/2 of the mushrooms and continue cooking for 3 minutes until they reduce down slightly.

Add the rest of the mushrooms and cook for 6 - 7 minutes gently.

Add the garlic and herbs and cook for a further 2 minutes.

Add the tomato paste and tamari and cook for 2 - 3 mins. Tomato paste needs this time to develop it's flavor.

Add the lentils and mix well.

Add the wine, bring to a simmer and reduce for 4 - 5 minutes.

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