Vegan Lentil Bolognese Recipe

Vegan Bolognese with Lentils & Mushrooms (Oilfree)

WebApr 21, 2021 · Add the mushrooms, Italian seasoning, oregano, smoked paprika, granulated, and grated garlic. Saute for another 5 minutes, or …

Rating: 5/5(6)
1. Wash, peel, and prep the vegetables: dice the onion, carrots, celery, and mushrooms. Peel and grate the garlic.
2. Heat a large pot over medium-high heat. Add the diced onion, carrots, and celery to the pot along with a pinch of salt. Saute for about 10 minutes or until the vegetables are aromatic and the carrots are fork-tender.
3. Add the mushrooms, Italian seasoning, oregano, smoked paprika, granulated, and grated garlic. Saute for another 5 minutes, or until the mushrooms are cooked.
4. Add the tomato paste, lentils, tomatoes, red wine, and broth powder to the pot. Stir to combine.

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Vegan Bolognese Sauce Recipe (With Lentils) Elavegan

WebMar 27, 2020 · STEP 1: Sauté the onion, celery, carrots, and mushrooms in heated oil for about 3-4 minutes. Add all the spices + garlic and sauté a …

1. I recommend soaking the lentils in lukewarm water if you are using green or brown lentils. This step is optional, however, the lentils cook faster and are furthermore better digested when soaked. You can skip this step if using red lentils.
2. Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for a further one minute, stirring frequently.
3. Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.
4. Bring to a boil and let simmer for 20 minutes or until the lentils are tender (depending on the variety it can take shorter or longer).

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Best Ever Lentil Bolognese Broke Bank Vegan

WebAug 25, 2023 · Step 3: Simmer the sauce. Incorporate bay leaves, tomato sauce, and coconut milk, then reduce the heat and allow the sauce to …

1. In a large saucepan over medium, heat olive oil. Add in diced onion, mushrooms, carrots, celery, and garlic. Cook until veggies are soft, about 6-7 minutes.
2. Then, pour in white wine and bring mixture to a simmer. Cook for another 3-4 minutes to reduce the wine slightly. Next, stir in tomato paste, oregano, basil, thyme, and cayenne.
3. Once combined, add bay leaves, tomato sauce, and coconut milk, then reduce heat and simmer for 35-40 minutes, allowing flavors to meld.
4. With about 10 minutes left of cook time, bring some water & salt to a boil in a large cooking pot. Once boiling, add in pasta and cook as per package directions. Once al dente, drain and add back to the pot.

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