Vegan Bolognese Recipe

Let me tell you, this veggie-packed lentil bolognese is about to elevate your pasta game to a whole new level of deliciousness—prepare for a flavor explosion!

Creating dishes that are satisfying and hearty brings me joy, like my vegan Bolognese. It is rich in flavors that come from sautéed onions, vibrant blends of diced carrots, celery, and red bell pepper, not to mention the lovely mix of mushrooms and cooked lentils that gives the sauce a terrific texture and a protein payoff that makes this sauce as nutritious as it is delicious.

Ingredients

• Lentils: Rich in protein and fiber, perfect for a hearty texture.
• Mushrooms: Provide a savory umami flavor, low in calories.
• Zucchini: Adds freshness, contains vitamins A and C.
• Carrots: Sweetness and crunch, rich in beta-carotene.
• Tomatoes: Source of lycopene, offers acidity and richness.
• Olive Oil: Heart-healthy fats, enhances flavor.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 8 ounces mushrooms, finely chopped
• 1 1/2 cups lentils, cooked
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• 1 pound spaghetti or pasta of choice

How to Make this

1. In a large skillet, over medium heat, warm the olive oil. Stir in the onion and the garlic, and cook until the onion is see-through, about 3-4 minutes.

2. Include the cubed carrots, celery, red bell pepper, and zucchini in the skillet. Sauté for 5-7 minutes until the vegetables have softened.

3. Add the mushrooms and cook until they give off their moisture and start to brown, about 5 minutes.

4. Incorporate the lentils that have been cooked, along with the crushed tomatoes and the tomato paste. Stir so that all the ingredients are well-combined.

5. Add the vegetable broth to the mixture and blend in the soy sauce, oregano, thyme, basil, and red pepper flakes. Season it with salt and pepper to your liking.

6. Allow the flavors to meld together for 20 to 25 minutes, bringing the mixture to a simmer and then reducing the heat so it can cook gently.

7. At the same time, prepare the spaghetti or other pasta you like according to the directions on the package. Drain and set aside.

8. Savor the bolognese sauce and ensure the seasoning is to your liking.

9. Plate the cooked pasta and top it with the sauce, then give it a gentle toss to coat.

10. Before serving, sprinkle on some fresh basil leaves. Then, dig into your hearty, home-cooked, plant-based bolognese!

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Medium pot (for cooking pasta)
8. Strainer or colander
9. Ladle (optional, for serving sauce)
10. Serving bowl or plate for pasta
11. Tongs or pasta fork (for tossing pasta with sauce)

FAQ

• Can I use different vegetables in the Vegan Bolognese?Certainly, please do substitute with your preferred vegetables or what you have available, such as squash or eggplant.
• Do I need to use pre-cooked lentils?Using pre-cooked lentils is the quickest way to get to the finish line, but you can also cook your own lentils by using the instructions on the package and then follow up with the recipe.
• Is it possible to make this recipe gluten-free?Of course! Simply use pasta that is free of gluten and make sure that every component of the sauce is also free of gluten.
• Can I make this recipe ahead of time?The sauce can indeed be prepared three days ahead of time and stored in the fridge. Simply reheat it prior to serving.
• What protein options can I add?This recipe uses protein-packed lentils, but you can also use crumbled tofu or tempeh.
• Can I freeze the Vegan Bolognese sauce?It indeed preserves very well. Keep it in a well-sealed container for as long as 8 weeks. When ready to eat, allow the dish to return to a warm state before consuming.
• How should I store leftovers?Store leftovers in an airtight container in the refrigerator for no more than 3 days.

Vegan Bolognese Recipe Substitutions and Variations

Olive oil: Use avocado oil or coconut oil for a different flavor.
Lentils: Substitute chickpeas or black beans for them, and you’ll get lentils with a different texture.
Crushed tomatoes: If you don’t have these on hand, blend up some fresh tomatoes and use the same amount, or use an equal amount of canned diced tomatoes.
Broth made from vegetables: When replacing it, use water and boost the seasoning to make up for the flavor lost when switching from broth to water. If you have it and can use it, the better alternative is to use broth from mushrooms, which gives a much richer flavor.
Red bell pepper: Substitute with green, yellow, or orange bell pepper for a slightly different flavor.

Pro Tips

1. Boost the Flavor with Roasting Before adding the red bell pepper and zucchini to the skillet, try roasting them in the oven for about 15 minutes at 400°F. This will enhance their sweetness and add depth of flavor to your bolognese.

2. Enhance Umami with Mushrooms For a richer, more savory taste, use a variety of mushrooms such as cremini or shiitake. You can also deglaze the skillet with a splash of dry red wine after cooking the mushrooms to deepen the umami flavor.

3. Optimize Texture with Lentils If you prefer a firmer texture for your lentils, undercook them slightly before adding them to the sauce. This will ensure they retain a bit of bite during the simmering process.

4. Add Freshness with Citrus Right before serving, squeeze a bit of fresh lemon juice over the sauce. This will brighten the flavors and balance the richness of the dish.

5. Infuse with Herb Oil Make a simple herb oil by gently heating olive oil with fresh basil and a clove of garlic. Drizzle this over the finished dish for an extra aromatic kick and a glossy finish.