Description
Cook up this easy, healthy Vegan Bolognese with Lentils and Walnuts for a hearty, plant-based, budget-friendly vegan bolognese recipe you won’t soon forget!
Ingredients
- 1 cup lentils, brown or green, dried
- 3 cups water
- 1 tablespoon extra virgin olive oil (optional)
- 1 medium onion, finely diced
- 4 cloves of garlic, minced
- 2 stalks celery, finely chopped
- 1 medium carrot, finely shredded
- 1/3 cup finely chopped walnuts
- 1 (28-ounce) can crushed or diced tomatoes, with juice
- 3 tablespoons tomato paste
- 1 tablespoon soy sauce, reduced sodium
- 1/3 cup red wine (optional)
- 1 tablespoon Italian seasoning blend
- ½ teaspoon black pepper
- ¼ teaspoon salt (optional)
- 12 ounces spaghetti noodles, uncooked (or other pasta, as desired)
Garnish:
- 1/3 cup chopped fresh herbs (i.e. basil, thyme, oregano)
Instructions
- Place a Dutch oven or large saucepan on medium heat and add lentils and water to the pot. Bring to a simmer, and cook for 10 minutes, uncovered.
- Add olive oil, finely chopped onion, minced garlic, finely chopped celery, finely shredded carrot, and finely chopped walnuts, and cook for 5 minutes, stirring frequently.
- Add canned tomatoes, tomato paste, soy sauce, red wine, Italian seasoning, black pepper, and salt (optional). Stir well and simmer, uncovered, for 10-15 minutes, stirring occasionally, until thickened and vegetables are tender. May need to cook longer to reduce extra moisture until you achieved desired consistency.
- Meanwhile, bring a large pot of water to boil to cook pasta. Add dry spaghetti noodles, and cook until al dente, according to package instructions (about 7 minutes). Drain noodles in colander.
- To serve: Divide spaghetti noodles among 6 serving plates or pasta bowls (about 1 ¼ cups each). Top with 1 cup of Bolognese sauce. Sprinkle with 1 tablespoon chopped herbs. Alternatively, place spaghetti noodles in one large serving bowl, Bolognese sauce in another large serving bowl, and chopped herbs in a small dish, allowing guests to serve themselves as desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 serving
- Calories: 463
- Sugar: 5 g
- Sodium: 294 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 78 g
- Fiber: 16 g
- Protein: 20 g
[…] Vegan Bolognese with Lentils and Walnuts […]
I’ve now made this for the third time, it’s so good! And I keep forgetting that it’s even better on days 2+. I just enjoyed a zucchini boat-filled lunch. Seems indulgent and I know how good it is for me. Plus. It freezes well so more for me later! Thank you for this delicious and inspired recipe.
Does your vegan bolognaise freeze as it would be great to make a large batch and use whenever
Yes, it does freeze. The texture might not quite be the same, but I still think it is delicious! Just put it in individual, airtight containers after it cools down and freeze.