Vegan Bolognese with Mushrooms & Red Lentils
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 (Servings)
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Calories
406 kcal
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Course
Main Course
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Cuisine
Italian, International
Vegan Bolognese with Mushrooms & Red Lentils
Description
This recipe uses finely chopped vegetables and mushrooms to replicate the texture commonly achieved with ground meat in traditional bolognese. Sautéed until softened and brown, they provide a flavorful foundation. Tomato paste intensifies the tomato base, while crushed tomatoes and water form the liquid element, into which red lentils are added for protein and thickness as they break down during simmering.
The sauce simmers covered for about 30 minutes, thickening and tenderizing the lentils while melding the flavors. Optional crushed red pepper flakes provide subtle heat, and fresh chopped basil adds herbal freshness before serving. This sauce pairs well with short tube-shaped pasta and can be topped with vegan parmesan for added richness.
The recipe offers a substantial vegan alternative with familiar flavors and texture contrasts, capturing the essence of bolognese in a plant-based format.
Ingredients
- 1 medium onion 1 onion yields ~2 cups or 195 g, roughly chopped
- 1 medium carrot 1 carrot yields ~1/4 cup or 60 g, roughly chopped
- 4 large cloves garlic (4 large cloves yield ~2 Tbsp or 18 g)
- 3-4 Tbsp olive oil
- 8 oz. baby bella mushrooms or cremini; whole
- 2 Tbsp tomato paste
- 1 ½ - 2 tsp salt sea salt
- 1/4 tsp red pepper flakes optional, crushed
- 1 (28-oz.) crushed tomatoes canned
- 1 ½ cups water
- 1/2 cup red lentils uncooked
- 1/2 cup basil optional but recommended, chopped, fresh
- 12 oz. pasta gluten-free as needed, dry, short tube shape like rigatoni or penne
FOR SERVING optional
- vegan parmesan cheese
- basil fresh, roughly chopped
Instructions
- Peel and roughly chop the onion, carrot, and garlic and add them to a food processor. Pulse until finely chopped. Alternatively, finely chop by hand.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the finely chopped onion, carrot, and garlic and sauté until translucent and soft, stirring occasionally.
- Meanwhile, add the mushrooms to the food processor and pulse until finely chopped (or chop by hand). Add the chopped mushrooms to the pan and cook for 3-4 minutes until starting to brown. Next add the tomato paste, sea salt (starting with the lesser amount), and optional crushed red pepper flakes and cook for about 1 minute, stirring constantly.
- Stir in the crushed tomatoes, water, and lentils. Bring the sauce to a boil and cover the pan. Reduce the heat to low and simmer for ~30 minutes, stirring about every 10 minutes, until the sauce has thickened and the lentils are tender and starting to break down. Then stir in the optional chopped basil and turn off the heat. Taste and adjust as needed, adding more tomato paste for richness or salt to taste.
- When the sauce is nearly done, bring a large pot of water to a boil. Once boiling, add the pasta and cook according to package instructions, stirring occasionally to prevent sticking.
- Once the pasta is al dente (tender with a little bite), drain it and divide between your serving bowls. Top with your desired amount of sauce and garnish with vegan parmesan cheese and more fresh basil (both optional).
- Leftover sauce will keep in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.
Notes
- Nutrition estimates are approximate, calculated with gluten-free brown rice pasta and without optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 406 | 20% |
| Carbohydrates | 67.4g | 22% |
| Protein | 14.9g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 8.1g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1272mg | 53% |
| Potassium | 1159mg | 25% |
| Fiber | 9.9g | 40% |
| Sugar | 13.7g | 27% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 27mg | 30% |
| Calcium | 112mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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