Easy Vegan Bolognese Recipe

This hearty Vegan Bolognese Recipe is a delicious twist on the traditional Italian meat sauce, using plant-based ingredients to create a rich and satisfying dish. Packed with flavor and nutrients, it’s perfect for a comforting dinner or meal prep!

Easy Vegan Bolognese Recipe

Ingredients

For the Bolognese:Vegan Bolognese Recipe

• 15g dried porcini mushrooms (optional for added umami)
• 1 ½ tablespoons olive oil
• ½ onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 ½ teaspoons kosher salt (plus more to taste)
• Freshly ground black pepper to taste
• 1 (5.3-ounce/150g) tube of tomato paste
• ½ cup (120 mL) dry red wine (optional)
• 125g dried green lentils (or other lentils)
• 400g can whole plum tomatoes (or crushed tomatoes)
• 270g spaghetti (or pasta of choice)
• Handful fresh basil leaves for garnish

Easy Vegan Bolognese Recipe

Instructions

1. Prepare the Dried Mushrooms:

• If using dried porcini mushrooms, pour 400ml boiling water over them and let them sit for about 10 minutes to rehydrate. Reserve the soaking liquid for later.

2. Cook the Vegetables:

• In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery with a pinch of salt. Cook gently for about 10 minutes until softened.
• Stir in the minced garlic and cook for another minute until fragrant.

3. Add Flavorings:

• Add the dried oregano and thyme to the pan. Stir in the tomato paste and cook for another minute to deepen the flavors.
• If using red wine, pour it in now and let it reduce for a couple of minutes.

4. Combine Lentils and Tomatoes:

• Add the green lentils, reserved mushroom soaking liquid (strained), and canned tomatoes (crushed by hand if using whole). Bring to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, stirring occasionally.

5. Cook the Mushrooms:

• In a separate skillet, heat the remaining olive oil over medium-high heat. Add any rehydrated porcini mushrooms along with fresh mushrooms (like portobello or cremini) if desired. Sauté until browned and all moisture has evaporated.

6. Finish the Sauce:

• Once the lentils are tender, add the sautéed mushrooms to the sauce. Season with salt and pepper to taste. Let it simmer uncovered for an additional 10 minutes to thicken.

7. Cook the Pasta:

• While the sauce is simmering, cook your spaghetti or pasta according to package instructions in salted boiling water until al dente. Reserve some pasta water before draining.

8. Combine Pasta and Sauce:

• Toss the cooked pasta with the bolognese sauce, adding a splash of reserved pasta water if needed to loosen it up.

9. Serve:

• Serve hot, garnished with fresh basil leaves and additional black pepper if desired.

Tips for Success

• Vegetable Variations: Feel free to add other vegetables like bell peppers or zucchini for added nutrition.
• Spice Level: Adjust spices according to your taste preferences; consider adding chili flakes for heat.
• Make Ahead: This vegan bolognese can be made in advance and stored in the refrigerator for up to 4 days or frozen for longer storage.

Easy Vegan Bolognese Recipe

This Easy Vegan Bolognese is a delicious plant-based twist on the classic Italian dish. Sauté onions, garlic, and carrots in olive oil until soft, then add lentils and tomato sauce for a hearty base. Season with Italian herbs, salt, and pepper.

Serve this rich, flavorful sauce over spaghetti or your favorite pasta Vegan.

This Vegan Bolognese is not only hearty and filling but also packed with nutrients! It’s perfect for family dinners or meal prep, ensuring you have a delicious option ready when you need it. Enjoy your homemade vegan delight!