Hearty Vegan Lentil Bolognese Pasta
Ingredients
- 1 tablespoon oil
- 1 medium onion
- 1 medium stalk celery (52 g, about 1/2 cup)
- 10 oz (280 g) fresh mushrooms or 1 oz dried mushrooms
- 2 medium carrots (200 g)
- 4 cloves garlic
- 2 teaspoons Italian seasoning, or 1 teaspoon dried oregano and 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon coconut sugar or sweetener of choice
- Pinch of red pepper flakes or to taste
- Salt and black pepper to taste
- 1/3 cup (80 ml) red wine or vegetable broth
- 3 cups (750 g) crushed tomatoes, marinara sauce, or tomato sauce
- 2 cups (480 ml) vegetable broth
- 1 bay leaf
- 1 cup (200 g) dry lentils
- 1 tablespoon soy sauce (gluten-free if needed) or tamari
- 1 tablespoon balsamic vinegar
- 1/2 cup (120 ml) plant-based milk
- 1 teaspoon cornstarch
- 8 oz (225 g) spaghetti (gluten-free if needed) or pasta of choice
Garnish
- Vegan parmesan or nutritional yeast (optional)
Preparation
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 and 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, and spices to taste.
Add more vegetable broth if needed.
Serve the lentil bolognese in bowls over pasta and sprinkle vegan Parmesan on top (optional).
Tips
Optional: Soak green or brown lentils in lukewarm water to reduce cooking time and improve digestibility. Skip if using red lentils.
