Vegan Bolognese Recipe
This vegan One Pot Lentil Bolognese sauce recipe is an amazing comfort food dish that's hearty, loaded with flavor, and will level up your kitchen cooking skills!
Servings: 8 servings
Calories: 231kcal
Ingredients
- 2 tablespoon olive oil
- 1 large yellow onion, minced
- 5 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, more or less to taste
- ¼ cup tomato paste (60g)
- 2 celery stalks, minced
- 1 large carrot, minced
- 1 red bell pepper, diced
- ⅓ cup pecans, minced (40g)
- 1 cup brown lentils, soaked* and drained (200g)
- ½ cup vegan dry white wine (like Sauvignon Blanc)
- 28 ounces canned crushed San Marzano tomatoes (840g)
- 2 cups vegetable stock (480g)
- 1 cup coconut milk (240g)
- 1 lb pasta, optional
Instructions
- In a large skillet over medium low heat, add the olive oil. One hot, add the onions and stir occasionally for 30-45 minutes to allow to caramelize.
- Add garlic, bay leaf, and all seaosnings (dried oregano to red pepper flakes, if adding). Let toast by stirring together constantly for 1 minute. Add tomato paste and mix it with the seasonings and onions. Try to spread out and allow to cook for 1 minute.
- Add celery, carrots, and bell peppers. Stir together. Let cook until softened, about 4-5 minutes. Then add in pecans and lentils and stir together.
- Add wine and with a wooden spoon, scrap the fond (browning at the bottom of your pan) and combine everything together well. One the wine has soaked into the pan ingredients, add crushed tomatoes, vegetable stock, and coconut milk. Reduce heat to simmer and let cook until lentils are softened (about 30-45 minutes). If you have time, allow to cook for up to 2 hours to thicken and develop even more flavor, stirring occasionally.
- Remove the bay leaf. Serve over pasta, rice, baked potatoes, or even just by itself.
Video
Notes
*Soaked Lentils - lentils DO NOT have to be soaked prior to using, however, it can help with digestion. Rinse your lentils, then soak them for 2-12 hours, then drain and rinse.
Nutrition
Serving: 2oz pasta cooked + ¾ cup sauce | Calories: 231kcal | Carbohydrates: 31g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 544mg | Potassium: 784mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2566IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 4mg
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