Why toast the walnuts for this bolognese?

Toasting the chopped walnuts in a heated pan until browned and fragrant enhances their flavor and adds a deeper, more satisfying texture to the bolognese sauce.

What is roasted geera and can I substitute it?

Roasted geera is a spice similar to cumin, often used in Caribbean cuisine. The recipe suggests substituting it with cumin if roasted geera is unavailable, as it provides a similar warm, earthy flavor.

Why is coconut sugar added to this savory bolognese?

Coconut sugar is stirred into the sauce after simmering to balance the acidity of the roasted garlic tomato sauce and enhance the overall depth of flavor in the bolognese, adding a subtle sweetness.

Can I omit the vegan cheese from this recipe?

While the recipe calls for 1/2-1 cup of grated vegan cheese to be stirred in at the end for creaminess and flavor, you can certainly omit it if preferred, or use a nutritional yeast sprinkle for a cheesy flavor without the melt.

How should I store leftover Lentil-Walnut Bolognese?

Store any leftover Lentil-Walnut Bolognese in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over low heat or in the microwave.

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Lentil-Walnut Bolognese
[Vegan]

JP By: Jeunesse Pouchet

Author Bio

I am the founder of The Youthful Vegan. The 1st Vegan food establishment in Trinidad.... Read More

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A close-up of Lentil-Walnut Bolognese served over Gemelli pasta, garnished with fresh herbs and grated vegan cheese.

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Lentil-Walnut Bolognese

Dairy Free

Vegan

This vegan bolognese is super nutritious and delicious! The Lentils and walnuts pack in lots of protein and omega-3, and are a healthy replacement. It's bursting with flavor from spices like geera (cumin), roasted garlic tomato sauce, and seasonings.

Ingredients You Need for Lentil-Walnut Bolognese [Vegan]

1 cup chopped walnuts
1 Can of lentils
1 tablespoon vegan butter
2 tablespoons finely chopped pimentos
2 teaspoons minced garlic
1 Small onion, diced
2 teaspoons roasted geera or cumin
2 tablespoons chopped chive and celery
2 teaspoons roasted geera (or sub for cumin)
2 Cups roasted garlic tomato sauce
2 Cups roasted garlic tomato sauce
3 tablespoons water (adjust if needed)
3-4 tablespoons coconut sugar
1/2-1 cup grated vegan cheese
1 box Gemelli pasta (or pasta of choice)

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How to Prepare Lentil-Walnut Bolognese [Vegan]

Put your pasta to boil in salted water, then start the sauce while the pasta is cooking
Toast chopped walnuts in a heated pan, tossing frequently until browned and fragrant. Note: nuts can burn quickly, so keep a close eye on the nuts while toasting).
Remove the walnuts from the pan and set aside
Add vegan butter to the same heated pan.
When the butter has melted, add celery, chive, garlic, pimentos and onions and saute until fragrant and the onions are tender.
Add the roasted geera (or cumin) and combine with the rest of seasonings in your pan.
Now add your lentils and toasted walnuts and mix to properly combine with the seasonings.
Pour in the tomato sauce and water, and stir to combine. Cover and allow to simmer for approximately 5 minutes.
Uncover, and stir in coconut sugar.
Add your vegan cheese, mix everything together, and allow to simmer for another minutes or two.
Remove from heat and serve lentil-walnut bolognese with pasta. Top with extra herbs and cheese.