Vegan Lentil Bolognese
Servings: 2 servings
Calories: 530kcal
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Ingredients
- 5 oz (140 g) wholegrain pasta
- 1 tsp olive oil
- ½ small white onion
- 2 clove garlic (minced)
- ¼ cup (60 g) basil, fresh (packed and chopped)
- 1 tsp oregano, dried
- 1 tbsp tomato paste
- 1 can tomatoes, diced
- 1 cup (190 g) brown lentils, cooked (red lentils also work well)
- 1 tsp balsamic vinegar
- 1 tbsp soy sauce
- 1 bay leaf
- ¼ cup (60 ml) water
- Salt to taste
- 1 tsp sugar
- 2 tbsp walnuts (chopped)
- 1 tbsp nutritional yeast (or vegan parmesan altarnative)
Optional
- 1 carrot
- 1 celery
Instructions
- Cook the pasta according to package instructions.
- Add the onion, garlic, and optional celery and carrot cut into rough chunks and to the food processor. Pulse until the veggies are minced very finely.
- In a medium saucepan over medium heat add the olive oil, the minced veggies. Cook, stirring often, until the veggies are translucent, have reduced, and browned lightly.
- Add the oregano and chopped basil leaves, cook until the fragrance of the herbs comes out (about 1 minute). Add the tomato paste , can of diced tomato, lentils, balsamic vinegar, soy sauce, bay leaf and water. Mix and allow to simmer for about 15 minutes, stirring to avoid sticking at the bottom of the pan.
- Season bolognese sauce with salt to taste and sugar. Mix and taste. Add more salt if necessary.
- Put the saucepan over medium heat and add walnuts and pasta. Cook and mix everything together until fully incorporated (2-4 minutes). The bolognese sauce should stick to the pasta (shouldn’t be liquidy) and have a nice consistency.
- Serve lentil bolognese spaghetti and top with some nutritional yeast or vegetarian parmesan and basil leaves.
Nutrition
Calories: 530kcal | Carbohydrates: 92g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 1185mg | Fiber: 13g | Sugar: 11g | Vitamin A: 551IU | Vitamin C: 25mg | Calcium: 158mg | Iron: 9mg