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Vegan Bolognese | The Picky Eater

Vegan Bolognese

Vegan Bolognese

10 mins prepServes 6

When it comes to true comfort food, Italian cuisine is one of my absolute favorites. This hearty vegan bolognese has a rich, meaty texture thanks to lentils, walnuts, and mushrooms. It has a total cooking time of 30 minutes, and I make it when my kids are craving something warm, filling, and familiar. Much like traditional bolognese, I spoon this over any kind of pasta, and watch even the picky eaters ask for seconds.

0 servings

What you need

extra-virgin olive oil

tbsp extra-virgin olive oil

red onion

cup red onion

garlic clove

garlic clove, minced

carrot

carrot, diced

celery sticks

celery sticks, diced

mushrooms

cup mushrooms, diced

walnut

tbsp walnut, crushed

dried italian seasoning

tbsp dried italian seasoning

paprika

salt

tsp salt, more to taste

crushed red pepper

tsp crushed red pepper, more to taste

Crushed Tomatoes

cup Crushed Tomatoes

cooked lentils

cup cooked lentils

vegetable stock

cup vegetable stock

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Instructions


0 Cook your lentils according to package directions. Drain and set aside.
1 In a large pot, heat the olive oil over medium-high heat. Add the red onion and sauté.
2 Add the garlic, sauté until transparent, around 4 minutes.
3 Add the diced carrots, celery, mushrooms and walnuts. Sauté for 5 minutes until tender.
4 Add the Italian seasoning, paprika, salt and red pepper flakes, stir to combine.
5 Pour in the crushed tomatoes and stir, add ½ cup water if the sauce is a little thick, bring to a gentle simmer and cook for 5 minutes.
6 Transfer the sauce to a food processor and pulse several times, making sure to keep the sauce slightly chunky.
7 Return the sauce to the pan along with the cooked lentils and ½ - 1 cup water or vegetable stock.
8 Bring to a simmer and cook for 5-10 minutes or until the sauce begins to thicken.
9 Season to taste.
10 Serve warm with your favorite pasta.

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