Vegan Bolognese

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ingredients

Scale
  • 1 cup uncooked lentils
  • 1 tbsp veggie base
  • 1 tbsp tomato paste
  • 1 splash balsamic vinegar
  • 11 1/2 cup water
  • 8 cremini mushrooms (chopped)
  • 1 carrot (diced)
  • 1 celery stalk (diced)
  • 1/4 red onion (diced)
  • 6 cloves garlic (minced)
  • 1/4 cup walnuts (chopped)
  • 1 tsp oil salt & pepper
  • 1 tsp dried Italian herbs
  • 2 1/2 cups crushed tomatoes
  • 23 bay leaves

Instructions

  1. Rinse lentils in large stock pot. Add veggie base, tomato paste, balsamic vinegar, and water. Bring to boil and simmer until liquid is all evaporated.
  2. In the meantime, saute veggies and walnuts with a little oil, salt, pepper, and Italian herbs. Add to pot of lentils (once all water has been evaporated) and stir.
  3. Add tomatoes, more salt and pepper, and bay leaves. Bring to boil and then let simmer for 30-35 minutes, until lentils are completely cooked.
  4. Enjoy with pasta, bread, rice, or by itself!

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get the best vegan recipes sent directly to your inbox.

    We won't send you spam. Unsubscribe at any time.

    Latest Articles

    Loaded Vegan Potato Soup

    The Art of Soups & Stews is a new...

    Cauliflower Corn Soup with Za’atar Chili Crisp

    Columnist Seiran Sinjari is finishing off Veganuary with her amazing recipe for...

    Vegan Spiced Broccoli Patties with Garlic Tahini Mayo

    Columnist Seiran Sinjari is starting the new year off with delectable recipe...

    Click here to view all of our latest recipes and articles.

    RECOMMENDED RECIPES & ARTICLES