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Vegan Lentil Mushroom Bolognese

Vegan Lentil Mushroom Bolognese


Ingredients

Scale
  • 1 large yellow onion (small dice)
  • a little olive oil or broth
  • 2 medium carrots (large dice)
  • 1 celery stalk (sliced)
  • 16oz white or cremini mushrooms (sliced)
  • ½ cup veggie broth + as needed
  • 3 minced garlic cloves
  • ¼ cup tomato paste
  • 1 28oz can diced tomatoes
  • 2 cups veggie broth
  • 1 cup dried brown lentils
  • ½ tsp baking soda
  • ½ tsp each dried basil, oregano, rosemary and thyme
  • some maple syrup
  • balsamic vinegar (1 tsp at a time)
  • salt and black pepper to taste

Instructions

  1. In a large skillet, sauté 1 large yellow onion (small dice) in a little olive oil or broth until translucent, about 5 minutes. 
  2. Add 2 medium carrots (large dice), 1 celery stalk (sliced), 16oz white or cremini mushrooms (sliced) and sauté until mushrooms have released their liquid and browned. (Add more broth or oil as needed.) 
  3. Use ½ cup veggie broth to deglaze skillet, scraping browned bits from sides and bottom into the veggies. 
  4. Add 3 minced garlic cloves and sauté another 30 seconds before adding ¼ cup tomato paste, 1-28oz can diced tomatoes, 2 cups veggie broth, 1 cup dried brown lentils, ½ tsp baking soda, ½ tsp each dried basil, oregano, rosemary and thyme. 
  5. Bring to a boil before reducing heat and simmer about 30 minutes, until sauce thickens and lentils have cooked. (Use more veggie broth along the way if needed.) 
  6. Add some maple syrup, balsamic vinegar (1 tsp at a time), salt and black pepper to taste.

Notes

Find more of Nisha’s recipes on @cookingforpeanuts.