Name: Vegan Bolognese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp oil; 1 medium onion (finely diced); 1 medium stalk celery (finely diced (1/2 cup)); 10 oz fresh mushrooms (finely diced (or 1 oz dried)); 2 medium carrots (finely grated); 4 cloves garlic (finely minced or crushed); 2 tsp Italian seasoning (or use 1 tsp each of dried oregano and basil); 1 tsp onion powder; 1 tsp coconut sugar (or sweetener of choice); Pinch of red pepper flakes (or to taste); Salt and black pepper (to taste); 1/3 cup apple vinegar (or use more vegetable broth); 3 cups crushed tomatoes (or marinara sauce or tomato sauce); 2 cups vegetable broth; 1 bay leaf; 1 cup dry lentils (I used brown, soaked); 1 tbsp soy sauce (gluten-free if needed or tamari); 1 tbsp balsamic vinegar; 1/2 cup plant-based milk; 1 tsp cornstarch; 8 oz spaghetti (gluten-free if needed or pasta of choice); Vegan parmesan (or nutritional yeast to garnish (optional))

Vegan Bolognese

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If you’re in search of a comforting and hearty dish, this Vegan Bolognese is your answer! Ready in just 40 minutes, this flavor-packed sauce is made with wholesome ingredients like lentils, fresh vegetables, and aromatic herbs. Perfect for busy weeknights or when entertaining friends, this plant-based bolognese will satisfy even the pickiest eaters. Delicious served over your favorite pasta or zucchini noodles, it’s a versatile recipe that can easily be customized to suit your personal tastes. Enjoy the delightful flavors and nourishing goodness of this easy Vegan Bolognese!

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6
Category: Main
Method: Stovetop
Cuisine: Italian

Ingredients

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1 tbsp oil
1 medium onion (finely diced)
1 medium stalk celery (finely diced (1/2 cup))
10 oz fresh mushrooms (finely diced (or 1 oz dried))
2 medium carrots (finely grated)
4 cloves garlic (finely minced or crushed)
2 tsp Italian seasoning (or use 1 tsp each of dried oregano and basil)
1 tsp onion powder
1 tsp coconut sugar (or sweetener of choice)
Pinch of red pepper flakes (or to taste)
Salt and black pepper (to taste)
1/3 cup apple vinegar (or use more vegetable broth)
3 cups crushed tomatoes (or marinara sauce or tomato sauce)
2 cups vegetable broth
1 bay leaf
1 cup dry lentils (I used brown, soaked)
1 tbsp soy sauce (gluten-free if needed or tamari)
1 tbsp balsamic vinegar
1/2 cup plant-based milk
1 tsp cornstarch
8 oz spaghetti (gluten-free if needed or pasta of choice)
Vegan parmesan (or nutritional yeast to garnish (optional))

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Instructions

Soak brown lentils in lukewarm water for quicker cooking (optional).
Heat oil in a pot over medium heat; sauté onion, celery, mushrooms, and carrots for 3-4 minutes until softened.
Stir in garlic and spices; cook for another minute.
Add apple vinegar, crushed tomatoes, vegetable broth, bay leaf, and drained lentils; mix well.
Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
Cook pasta according to package instructions; drain and set aside.
Stir in soy sauce and balsamic vinegar into the sauce; thicken with a mixture of plant-based milk and cornstarch.
Taste and adjust seasonings as needed before serving over cooked pasta.

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 6g
Sodium: 450mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg

Find it online: https://easywithella.com/vegan-bolognese/