This is my best-ever Ultimate Vegan Bolognese Sauce recipe. Once you try it you’ll agree: it hits the spot every time! When we are craving something hearty and delicious, we are more likely to request a good warming pasta bolognese than a stew right? Well let me tell you, this hits all the right spots!
- 2 cans lentils
- 4 Tbsp chopped sun-dried tomatoes
- 4 Tbsp capers
- 800g chopped tomatoes
- 2 onions
- 2 stalks celery
- 2 smaller carrots
- 4 cloves garlic
- 100 ml red wine
- 500 g wholewheat pasta
- 15 g fresh parsley or basil
- 40 g mixed mushrooms
Now, it’s not always easy to create plant-based versions of favourite traditional foods. After careful deliberation and testing, I’m happy to present my best vegan lentil bolognese sauce. Ultimate Vegan Bolognese Sauce! Hits the spot every time. This sauce is thick, savoury, and just the tiniest bit sweet. The texture is crumbly and silky, just as it should be.
I know we shouldn’t call it bolognese but shoulda coulda woulda, let’s have fun and just not complicate our lives even more okay? Here it goes – best vegan lentil bolognese.
Firstly slice two onions, garlic, celery and carrots. Pour the olive oil into a heated pan and add all the chopped vegetables and bay leaf. Cook for 20 minutes covered and give it a good stir every now and then. When the vegetables are well softened, add sliced mushrooms and garlic, capers and sun-dried tomatoes. Mix and cook, next up add 100 ml of red wine over high heat. Meanwhile, drain the lentils and add to the pan with the chopped tomatoes. Cook for the last 35 minutes on medium heat until the sauce thickens. Finally, add salt and pepper to taste.
Meanwhile, cook the pasta al dente in salted water. Drain and save at least 1/2 cup of pasta water. Add the pasta to the sauce and pour in the pasta water to loosen the sauce nicely. Slice the parsley and stir. Serve and enjoy.
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