Recipes

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