Vegan Bolognese

Don't worry, ads are not going to appear on your printed document!

This vegan bolognese recipe is an easy healthy vegan dinner packed with the most delicious Italian flavors and more than 9 plants! If you are looking to add more plants to your plate, this lentil bolognese recipe is a must.This vegan bolognese recipe is an easy healthy vegan dinner packed with the most delicious Italian flavors and more than 9 plants! If you are looking to add more plants to your plate, this lentil bolognese recipe is a must.

5 from 5 votes

Scan this to go to the updated recipe!

www.theconsciousplantkitchen.com

This vegan Bolognese recipe is an easy healthy vegan dinner packed with the most delicious Italian flavors and more than 9 vegetables! If you are looking to add more plants to your plate, this lentil Bolognese recipe is a must.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-bolognese/ or scan the QR code here ➡️

Prep Time20

Cook Time40

Total Time1

Servings: servings

Calories: 181.1kcal

Author: Carine Claudepierre

Ingredients

8 ounces Spaghetti measured uncooked, gluten-free if needed
2 tablespoons Olive Oil
1 small Onion diced (about 1/2 cup)
3 Garlic Cloves
1 stick Celery finely diced
1 Carrot finely diced
2 cups Cauliflower Rice frozen or thawed
1 cup Textured Soy Protein rehydrated, or finely diced button mushrooms
1 cup Dried Brown Lentils
2 cups Vegetable Broth
½ teaspoon Salt
½ teaspoon Dried Marjoram
1 teaspoon Oregano
2 sprigs Rosemary
¼ cup Tomato Paste
2 cans Crushed Tomatoes 15 ounces each
1 tablespoon Vegan Worcestershire Sauce or tamari sauce

Bolognese Sauce

US Customary - Metric

Instructions

In a large Dutch oven, warm olive oil over medium heat. Stir in onion and cook until fragrant.
Stir in garlic, diced celery, diced carrots, and cauliflower rice.
Stir and cook for 3-5 minutes until fragrant and vegetables are vibrant in color and have lightly softened.
Stir in the dried brown lentils and rehydrated textured soy protein and cook for 1 minute.
Add all remaining ingredients, stir, and bring to a light boil.
Reduce to low-medium heat, cover, and simmer while stirring occasionally.
Cook the Bolognese sauce for 30-40 minutes or until the lentils are tender and the sauce is rich and thick like a ragout, and minimal liquid is left on the pot.
Meanwhile, cook your spaghetti according to the packaging instructions.

Serving

Serve on top of cooked spaghetti with vegan Parmesan cheese, fresh basil or parsley, extra salt, and pepper.

Storage

Store the Bolognese in the fridge, in an airtight container for up to 4 days or 1 month in the freeze. Thaw in the refrigerator the day before. Rewarm in a microwave-safe bowl or a nonstick pan.

Nutrition