This vegan lentil bolognese combines lentils, walnuts, and mushrooms for a super hearty, tender, umami-rich vegan bolognese big on flavor, fiber, and protein but a low-budget meal! It's also gluten-free, vegan, and soy-free!
1tablespoonof sweetener of choice (agave, sugar, chopped date)
1teaspoonof salt
Black pepper to taste
½ cupof fresh chopped parsley, optional
½ cupof fresh chopped basil, optional
¼ cupof nutritional yeast, optional
Instructions
Saute onion, garlic, carrots, celery, and mushrooms in a bit of olive oil over medium heat, in a medium pot or wide, deep skillet, for 3-4 minutes.
When softening and lightly browning, stir well to combine. Add tomatoes and cook with lid on for 5-6 minutes over medium heat until tomatoes start to break down. Add remaining ingredients, tomato paste through lentils, and bring to a gentle boil then cover and lower to a simmer.
Let cook for 20 minutes or so until lentils are soft and the sauce is thickening. Add the remaining ingredients, walnuts through nutritional yeast. Only add walnuts at the very end of cooking, if you add them earlier and continue to cook the sauce, they will turn black. After you add walnuts and herbs turn off the heat and stir well to combine. Serve over pasta of choice with steamed or sautéed veggies added in. We like to throw a few cups of broccoli, cauliflower or kale into the pasta water in the last minute of cooking and then drain all together - perfect every time! Toss pasta with sauce to coat thoroughly and serve hot. Enjoy!
Notes
To save time: Use a pre-prepared mirepoix mixture, chopped mushrooms, etc. Alternatively, use a food processor to blitz the veggies until coarsely chopped.
Adjust the consistency: Instead of chopped veg, you could shred the vegetables for a smoother mouthfeel.
The simmer time: Like soups and stews, simmering the vegan bolognese for longer will help to develop the flavors further. Add more broth if it becomes a little too thick.