My favourite dish growing up was Spaghetti and my mom made a killer bolognese sauce. Obviously hers included meat and since this website is all about delicious Plant-Based foods we’re going to do a big-old remix on Mom’s recipe! So behold this Plant-Based Vegan Lentil Bolognese Sauce. The only bolognese sauce you’ll ever make once you try this!
When we think of pasta dishes I think our brains think it’s comforting but also indulgent. You’re going to be pleasantly surprised here because this dish is crazy healthy! Not only is it packed with protein, but it’s also high in fibre, vitamin D, iron, and potassium. And if you want to make this gluten-free then just use whatever your favourite brand of pasta is. Also – the nutritional information below does not include the pasta, so you’ll have to figure that out for yourself. I also used a generic healthy tomato-basil sauce for the tomato sauce, so make sure yours isn’t loaded with sugar, oil, etc….
My kids gobble this dish up and it’s always a huge hit in our house. If you want to amp this up to the next level and add even more protein and some healthy fats you could pair this with my Tofu Ricotta! But even on it’s own this nutrient paced dish is more than satisfying. So make this Lentil Bolognese Sauce today and dazzle your family and friends with comfort and flavour!
Lentil Bolognese Sauce
Description
This Plant-Based Vegan Lentil Bolognese Sauce will not have you missing it’s meaty counter-part. Packed with protein, fibre, and iron you want this in your life!
Ingredients
Instructions
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Start off by cooking your lentils based on the package directions using the vegetable broth. If you have an Instant Pot you do it by setting it for 12 minutes - otherwise do it on the stove-top and cook until softened. You might need a bit more water and it’ll take 20-30 minutes.
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Warm up a non-stick pan and add your onions to them, move them around until they’re starting to soften. If they’re sticking to the pan too much you can add a little bit of water or broth to deglaze them. If you cook with oil that’s fine too, I just avoid it when I can and veggies cook beautifully without it! Add the garlic and stir another 30-60 seconds till that smell hits you in the face.
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Toss in the rest of your veggies and cook until softened, about 8-10 minutes max. If you’re serving this with pasta you should be cooking that around this time as well.
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Add all of the spices to the top of your veggies and stir them around until they’re beautifully coated. Now add in your lentils, mix, and then your tomato sauce.
Serve on top of pasta and sprinkle with the nutritional yeast!
Servings 4
- Amount Per Serving
- Calories 322kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.2g1%
- Sodium 119mg5%
- Potassium 1187mg34%
- Total Carbohydrate 55.5g19%
- Dietary Fiber 22.7g91%
- Sugars 12.1g
- Protein 25.5g51%
- Calcium 8 mg
- Iron 57 mg
- Vitamin D 315 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hello. This looks like a good recipe but it is missing some instructions. I’m making this recipe as I write this. Is the vegetable stock used to cook the lentils? What size jar of tomato sauce? Thank you.
Thank you Jill! I adjusted those on the recipe now. The broth is to cook the lentils and it’s a 650ml jar of sauce. Thanks for asking for those clarifications!! Hope it turned out okay…
This was really good. Nice easy recipe. Versatile. Another keeper!!
Thanks – I just made some the other day 🙂
Is that a cup or container of mushrooms?