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Vegan Bolognese

Ingredients

• 1 cup (180g) Red Lentils
• 2 tbsp Olive Oil
• 2 Onions, chopped
• 4 Garlic Cloves
• 2 Medium Carrots
• 2 Medium Celery Stalks
• 1 tbsp Italian Seasoning
• 1 Vegetable Bouillon Cube
• 1 1/2 tsp Salt, more or less to taste
• Ground Pepper, to taste
• 1 can (150g) Tomato Paste
• 1/2 cup (75ml) Red Wine
• 3 cups (750ml) Water
• 1 can (400g) Diced Tomatoes
• 1/4 cup (30g) Walnuts, finely chopped
• 1 tbsp Maple Syrup or White Fine Sugar
• 1 pkg. (500g) Spaghetti Pasta, cooked
• Toppings: Rubbed Basil and Vegan Parmesan

Directions

1. Start by covering the red lentils with boiling water and let them soak until it's time to add them to the recipe.
2. In a pan, heat the olive oil over medium heat and add the chopped onion with a dash of salt. Let the onions caramelize, deglazing with water as needed.
3. In a food processor, thinly chop the garlic, carrots and celery.
4. Add the chopped vegetables to the onions and let them cook for approximately 5 minutes.
5. Add in the Italian seasoning, bouillon cube, salt, pepper, and tomato paste.
6. Cook for 3-5 minutes, stirring frequently.
7. Deglaze with red wine.
8. Add water, diced tomatoes, walnuts, maple syrup, and drained lentils.
9. Bring to a boil and let it simmer on low heat until the lentils are cooked (approximately 35 minutes) - the longer you let the sauce simmer, the more the flavour will develop.
10. Blend the sauce - the sauce should be thick and chunky.
11. Serve over cooked spaghetti and top with basil and vegan Parmesan.
12. Bon appétit!

 

NOTE: Store leftovers in an airtight container in the fridge for up to 7 days.

 

PREP TIME: 15 Minutes
COOK TIME: 50 Minutes
TOTAL TIME: 65 Minutes
YIELD: 4-6 Servings

 

Thanks to @Veganmontreal

 

 

 

 

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