The right pasta on your cozy weeknight in? It’s right here! This 10-ingredient vegan bolognese is reassuring, simple to make, and full of hearty mushrooms and protein-rich crimson lentils.
It’s a super approach to heat up on a cold evening and incorporate vitamins into your on a regular basis sauce in a flavorful means. Allow us to present you the way it’s carried out!
Bolognese is an Italian sauce, sometimes made with meat, that will get its identify from the Italian metropolis of Bologna. The sauce is usually served on high of pasta or as a element in lasagna and is made by cooking meat with soffrito (onions, celery, and carrots) and tomatoes to create a thick sauce.
The next vegan model makes use of mushrooms and lentils for the same texture and super-savory taste!
make vegan bolognese
Much like conventional bolognese, this recipe begins with a soffrito-inspired base of carrots, onions, and garlic. Since we would like a saucy sauce, blitzing them within the meals processor saves time on chopping and creates a ravishing, wonderful texture.
Whereas the veggies sauté, the mushrooms take a flip within the meals processor earlier than becoming a member of the social gathering. Then the opposite party-goers arrive, together with salt, tomato paste, crimson pepper flakes (non-compulsory), crushed tomatoes, lentils, and water.
Then the sauce cooks to meld the flavors for a comforting and wealthy outcome. Whereas the sauce is cooking, there’s time to prepare dinner the pasta and get the garlic bread within the oven, pals! Lastly, a contact of recent basil, and it’s carried out.
We hope you LOVE this vegan bolognese! It’s:
& SO flavorful!
And for dessert? Our Vegan Tiramisu Pudding Cups are to not be missed!
Extra vegan pasta recipes
In case you do this recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 4 (Servings)
- 1 medium onion, roughly chopped (1 onion yields ~2 cups or 195 g)
- 1 medium carrot, roughly chopped (1 carrot yields ~1/4 cup or 60 g)
- 4 massive cloves garlic (4 massive cloves yield ~2 Tbsp or 18 g)
- 3-4 Tbsp olive oil
- 8 oz. complete child bella or cremini mushrooms
- 2 Tbsp tomato paste
- 1 ½ – 2 tsp sea salt
- 1/4 tsp crushed crimson pepper flakes (non-compulsory)
- 1 (28-oz.) can crushed tomatoes
- 1 ½ cups water
- 1/2 cup raw crimson lentils
- 1/2 cup chopped recent basil (non-compulsory however really useful)
- 12 oz. dry pasta, ideally a brief tube form like rigatoni or penne (gluten-free as wanted)
Peel and roughly chop the onion, carrot, and garlic and add them to a meals processor. Pulse till finely chopped. Alternatively, finely chop by hand.
Warmth the olive oil in a big pot or Dutch oven over medium-high warmth. As soon as sizzling, add the finely chopped onion, carrot, and garlic and sauté till translucent and gentle, stirring often.
In the meantime, add the mushrooms to the meals processor and pulse till finely chopped (or chop by hand). Add the chopped mushrooms to the pan and prepare dinner for 3-4 minutes till beginning to brown. Subsequent add the tomato paste, sea salt (beginning with the lesser quantity), and non-compulsory crushed crimson pepper flakes and prepare dinner for about 1 minute, stirring always.
Stir within the crushed tomatoes, water, and lentils. Convey the sauce to a boil and canopy the pan. Scale back the warmth to low and simmer for ~half-hour, stirring about each 10 minutes, till the sauce has thickened and the lentils are tender and beginning to break down. Then stir within the non-compulsory chopped basil and switch off the warmth. Style and alter as wanted, including extra tomato paste for richness or salt to style.
When the sauce is almost carried out, carry a big pot of water to a boil. As soon as boiling, add the pasta and prepare dinner in accordance with bundle directions, stirring often to forestall sticking.
As soon as the pasta is al dente (tender with slightly chunk), drain it and divide between your serving bowls. Prime together with your desired quantity of sauce and garnish with vegan parmesan cheese and extra recent basil (each non-compulsory).
Leftover sauce will hold in an hermetic container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month.
*Vitamin data is a tough estimate calculated with gluten-free brown rice pasta, the lesser quantity of olive oil, and with out non-compulsory components.
Serving: 1 serving Energy: 406 Carbohydrates: 67.4 g Protein: 14.9 g Fats: 13 g Saturated Fats: 1.8 g Polyunsaturated Fats: 2.1 g Monounsaturated Fats: 8.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1272 mg Potassium: 1159 mg Fiber: 9.9 g Sugar: 13.7 g Vitamin A: 520 IU Vitamin C: 27 mg Calcium: 112 mg Iron: 0.4 mg