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Vegan Bolognese

This vegan Bolognese simmers a hearty mixture of lentils, mushrooms, and vegetables in a rich tomato sauce, resulting in a thick, glossy, and deeply savory dish. The slow-cooked sauce clings to pasta, offering a comforting, meat-free alternative with a soulful depth of flavor and a warm, rustic appearance.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 2 carrots carrots finely diced
  • 2 stalks celery finely chopped
  • 2 cups mushrooms chopped
  • 1 cup red lentils rinsed
  • 2 tablespoons tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1/4 cup red wine optional
  • 2 teaspoons soy sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • 2 tablespoons olive oil good quality

Equipment

  • Large skillet or sauté pan
  • Wooden spoon
  • Measuring spoons
  • Sharp knife

Method
 

  1. Heat the olive oil in a large skillet over medium heat until it shimmers and starts to gently smoke. Add the finely diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes, filling your kitchen with a sweet aroma.
  2. Add the diced carrots and chopped celery to the pan. Stir well and cook, stirring occasionally, until the vegetables soften and start to brown slightly, about 8 minutes. The mixture should become vibrant and fragrant with a hint of caramelization.
  3. Toss in the chopped mushrooms and cook, stirring often, until they release their juices and develop a slightly crispy edge, about 8 minutes. The mushrooms’ umami aroma will deepen, filling the air with a savory scent.
  4. Add the rinsed lentils and tomato paste to the pan. Stir thoroughly to coat all the ingredients and cook for about 2-3 minutes, allowing the tomato paste to deepen in color and aroma.
  5. Pour in the crushed tomatoes and red wine (if using). Stir well and bring the mixture to a gentle simmer. Reduce the heat to low, partially cover the pan, and let it cook slowly for 30-35 minutes, stirring occasionally. The sauce will thicken, and the flavors will meld beautifully.
  6. As the sauce reduces, you’ll notice it becomes glossy and coats the back of your spoon. Remove the bay leaf and stir in the soy sauce, basil, and thyme. Taste and adjust seasoning as needed, adding salt or pepper if desired.
  7. Turn off the heat and let the sauce rest for about 5 minutes. This helps the flavors settle and develop further. Meanwhile, cook your favorite pasta until al dente, following package instructions.
  8. Serve the rich, thick vegan Bolognese over the hot pasta, garnishing with fresh herbs if desired. The sauce should cling beautifully to the noodles, glossy and inviting, ready to enjoy with a sprinkle of fresh basil or parsley.