Go Back
Vegan Bolognese

Vegan Bolognese

Print Recipe
A 20-minute red lentil bolognese for the whole family!
Course dinner, lunch
Cuisine Italian
Keyword lentil bolognese, lentil stew, vegan bolognese, vegan meat alternative, vegan pasta dish, vegan pasta sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 459.3
Author Cat Gavriusova

Equipment

  • chopping board
  • knife
  • Pasta pot
  • Saucepot with lid

Ingredients

  • 12 oz wholewheat pasta cooked as per packaging instructions
  • 1 tbsp olive oil
  • ½ yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp oregano dried
  • 3 tbsp nutritional yeast
  • ½ tsp sea salt
  • 1 tbsp balsamic vinegar
  • 2 tomatoes diced
  • 1 cup cremini mushrooms chopped
  • ½ cup red lentils dry
  • 1 cup vegetable broth
  • 2 cups tomato pasta sauce
  • vegan parmesan cheese optional, garnish only

Instructions

  • In a pot over medium heat, add the onion, garlic and olive oil. Cook until softened, approximately 2 minutes.
  • Add the oregano, nutritional yeast and salt and cook for an additional minute until fragrant.
  • Stir in the cremini mushrooms and diced tomatoes and allow to cook down for approximately 2 more minutes. Add the red lentils, broth and tomato sauce at this point.
  • Bring the sauce to a boil, and then simmer over medium heat for approximately 20 minutes until the lentils are cooked through.
  • In the meantime, cook pasta according to packaging instructions. Drain the liquid and serve with your lentil bolognese!
  • If desired, top with vegan parmesan.

Nutrition

Calories: 459.3kcal | Carbohydrates: 93g | Protein: 23.9g | Fat: 2.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.5g | Sodium: 1151.7mg | Potassium: 1138.2mg | Fiber: 11.5g | Sugar: 8.5g | Vitamin A: 1193.4IU | Vitamin C: 19.5mg | Calcium: 89.3mg | Iron: 6.8mg