Simple Vegan Lentil Bolognese
Ingredients
- 1 medium onion, chopped
- 1.5 cups chestnut mushrooms, chopped
- 1 cup cabbage, chopped
- 2 large carrots, peeled and chopped
- 2 tbsp tomato purée
- 1 cup red lentils
- 3/4 cup vegetable broth
- 1 can chopped tomatoes
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp paprika
- 1/4 cup chestnut purée (or tahini)
- 1 tbsp coconut sugar
- 5 oz broccoli, chopped
Preparation
Add the onion and the mushrooms to a non-stick saucepan with a splash of water and sauté for 2-3 minutes until softened.
Add the cabbage and carrots together with the tomato paste and sauté for a further 3-4 minutes until softened.
Add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée and simmer for around 10 minutes, stirring frequently and adding more vegetable broth if it starts to dry.
Add the coconut sugar and broccoli and continue simmering for 5-7 minutes more until thick and the lentils are fully cooked through.
Serve with pasta of your choice, gluten-free if needed.
Storage tips
Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days.
