Let’s make one of the most delicious forms of pasta sauce today. The combination of vegan lentil bolognese sauce and pasta will turn into an unforgettable taste. In this recipe, instead of using ground beef, we used lentils and mushrooms, which are a great source of vegetable protein.
This rich vegan lentil bolognese sauce is filling and so easy to make. If you want a delicious vegan dish that you have not tried before, do not waste time and just head to the kitchen.
What You Need To Make Vegan Lentil Bolognese
Lentil: Lentil gives a perfect taste and texture to the sauce. I used brown lentils to cook this sauce but you can use red lentils too. Wash the lentils and soak for 2 hours. Cook the lentils separately with a few glasses of water. It takes 30 minutes for the lentils to boil. In the meantime, you can test to see if the lentils are cooked or not.
Carrot: Grated carrots make the pasta sauce a little sweeter and more pleasant, and I think it is a must for bolognese sauce.
Mushroom: Without a doubt, mushrooms are a good meat substitute. Rinse the mushrooms well and chop finely.
Tomato paste: The bright and appetizing color of bolognese sauce is definitely due to the presence of tomato paste.
Celery: Diced stalk of celery gives extra thickness to pasta sauce. Do not worry, celery does not change the taste of the sauce.
Onion: I always use yellow onions for pasta sauces. Dice and saute the onion is to bring the flavor out.
Vegetable stock: You can also use the vegetable stock to make the sauce more delicious and rich. Prepare vegetable stock with any vegetables you like. In this recipe, we need a few cups of this stock. If you do not have vegetable stock, you can add water to the sauce.
How to Make Vegan Lentil Bolognese?
To make vegan bolognese sauce, start by cooking the lentils. Of course, the cooking time of lentils is not long if you have already soaked them. You can cook lentils with the rest of the ingredients with more water or vegetable stock, but I always cook lentils separately in addition to soaking them.
Then put all the chopped vegetables in a frying pan and add a little oil. Let the vegetables saute well, add the tomato paste, lentils, salt, pepper, spices, and vegetable stock, then let the sauce thicken and cook. Cook the pasta according to the time on the package. Top cooked and drained pasta with the bolognese sauce and serve.
Did you like the vegan lentil bolognese recipe? Try my cherry tomato pasta as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
- 200gr cremini mushrooms, finely chopped
- 3 tablespoons oil
- 1 medium onion, finely chopped
- 2 medium carrots finely grated
- 1 tablespoon tomato paste
- 1 celery stalk, finely diced
- Salt and pepper
- 1/2 teaspoon ground thyme
- 1 cup brown lentils
- 2 cups vegetable broth
Rinse lentils with cold water. Soak lentils for 2 hours. Drain lentils and put them into a pot and add 3 cups of water.
It takes 30 minutes for the lentils to boil. In the meantime, you can test to see if the lentils are cooked or not. When the lentils are cooked, remove them from the heat and set them aside.
Pour a little oil into a large pan, add the onion and saute until golden.
Add chopped mushrooms, carrots, and celery stalk and cook on medium heat for a few minutes.
Add the tomato paste, salt, pepper, thyme, and spices you like.
Next, add the vegetable stock and cooked lentils. Put in a frying pan, cover, and let the sauce cook for 20 to 30 minutes on medium heat until thickened.
Cook the pasta according to the time on the package. Top cooked and drained pasta with the bolognese sauce and serve.