It's a classic meat sauce made vegan! I used lentils to make the “meat” of the sauce. You could also use mushrooms, or neat meat replacement -Italian mix. I added onions, peppers and all my favorite Italian spices.

Pasta With Bolognese Sauce [Vegan]

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Calories

3090

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Ingredients

  • 1 ½ cups lentils, rinsed
  • 3 cups water
  • 1 Tbs. vegetable oil
  • 1 large yellow onion, diced
  • 2 bell peppers, diced
  • 4 cloves garlic, minced
  • 3 Tbs. tomato paste
  • 2 Tbs. vegan, gluten-free Worcestershire sauce
  • 28 oz. diced tomatoes
  • 1 tsp. ground fennel
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • A pinch of red pepper flakes
  • Kosher salt and black pepper, to taste
  • 1-lb. gluten-free pasta
  • Fresh basil leaves, for garnish
  • Vegan grated parmesan
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Preparation

  1. Add the lentils and water to a medium saucepan. Bring to a boil and then reduce the heat to a simmer. Let the lentils cook until the water is absorbed and the lentils are soft and mashable.
  2. Drain the lentils in a colander to remove any excess water. Using a potato masher, mash the lentils until there are just a few left intact.
  3. Bring a large pot of water to a boil for the pasta.
  4. While you are waiting for the water to boil, heat the oil in a large saucepan (that has a lid) over medium-high heat.
  5. Add the mashed lentils to the pan and cook them until they are browned, about 5 minutes. Use a wooden spoon to break them up and toss them around the pan.
  6. When the lentils are browned, add the onions, peppers and garlic to the pan and toss to mix with the lentils. Cook about 5 minutes until the veggies have softened.
  7. Mix in the tomato paste and the Worcestershire sauce. Make sure all the veggies are coated and that the tomato paste smells fragrant.
  8. Add in the diced tomatoes, fennel, oregano, paprika, and red pepper flakes. Stir everything, cover the pot and let cook while you make the pasta.
  9. When the water for the pasta is at a rolling boil, add a handful of salt to the pot.
  10. Add the pasta, stir it with tongs, and bring the water back to a boil. Cook the pasta until it is al dente. Reserve a cup of the starchy cooking water. Drain the pasta.
  11. Add the starchy cooking water to the sauce, ¼ cup at a time, until you have the consistency you want. Bolognese sauce should be pretty thick.
  12. Stir the sauce and let it continue to cook for another 5 minutes.
  13. Add salt and pepper to taste.
  14. Serve the Bolognese sauce over the pasta.
  15. Garnish with torn basil leaves and vegan parmesan.
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Nutritional Information

Total Calories: 3090 | Total Carbs: 638 g | Total Fat: 27 g | Total Protein: 104 g | Total Sodium: 303 mg | Total Sugar: 63 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.