Vegan Bolognese Sauce with Lentils and Mushrooms Recipe
A hearty plant-based Bolognese sauce using lentils, mushrooms, and vegetables. This dairy-free recipe offers rich umami, balanced acidity, and a creamy texture to mimic classic meat-based versions.
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 medium onion, finely diced
- 1 medium celery stalk (52g), finely diced
- 1 cup lentils (rinsed)
- 10 oz fresh mushrooms (280g) or 1 oz dried mushrooms (rehydrated), finely diced
- 2 medium carrots (200g), finely grated
- 4 cloves garlic, minced
- 2 tsp Italian seasoning (or 1 tsp oregano + 1 tsp basil)
- 1 tsp onion powder
- 1 tsp coconut sugar (or maple sugar)
- Pinch red pepper flakes
- Salt and black pepper, to taste
- 1/3 cup vegetable broth
Instructions
- Heat oil in a large pot over medium heat. Cook onion, celery, and garlic until softened (5-7 minutes). Add lentils, carrots, mushrooms; stir to combine and cook 5 minutes. Stir in Italian seasoning, onion powder, sugar, and red pepper flakes. Add vegetable broth and 1 ½ cups water. Bring to boil, then simmer 20-25 minutes until lentils tender. Partially puree with immersion blender for texture. Simmer uncovered 5-10 minutes to thicken. Season to taste.
Notes
Use fennel for anise notes.
Maple sugar or cane sugar may substitute coconut sugar.
Store in airtight containers (5 days fridge, 3 months freeze).
Double broth for richer flavor if desired.
Maple sugar or cane sugar may substitute coconut sugar.
Store in airtight containers (5 days fridge, 3 months freeze).
Double broth for richer flavor if desired.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 8gSugar: 5g
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