Best Ever Vegan 25-Minute Bolognese
This Best Ever Vegan 25-Minute Bolognese is a Hearty vegan bolognese sauce made with walnuts, mushrooms, and lentils for a super satisfying, high protein and deliciously textured bolognese.
Ingredients
- 1/2 cup/ 50g Walnuts Finely Chopped
- 9 oz/250g Mushrooms Ideally brown
- 1/2 15 oz 215g Can Brown Lentils (Drained)
- 1 medium-sized onion chopped
- 1 Tbsp Olive Oil
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Basil
- 1 tsp Oregano
- 1 tbsp smoked paprika
- 1/2 tsp Cayenne Pepper
- 1 Tbsp Dark Soy Sauce or use tamari sauce for GF option
- 1/4 cup/ 65gTomato Paste
- 1/2 14 oz 200ml Can chopped tomatoes or fresh diced tomatoes
- Salt and Pepper to taste
Instructions
- Place the walnuts into the food processor and process until finely chopped and then add to a mixing bowl.
- Add the mushrooms to the food processor and process until finely chopped and add to the mixing bowl.
- Add the drained lentils to the mixing bowl.
- Mix up the walnuts, mushrooms, and lentils together.
- Add the chopped onion and olive oil to a frying pan and sauté until the onions are softened.
- Then add in your /walnut/mushroom/lentil mix along with crushed garlic, dried basil, oregano, cayenne pepper, and dark soy sauce and stir fry for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet.
- Then add in the tomato paste and crushed tomatoes and keep frying for a few minutes until you reach a good consistency.
- Add salt and pepper to taste.
- Serve over Pasta with fresh basil.
Video
Notes
Leftovers can be stored in the fridge for up to 4 days and reheated the next day.
Nutritional information is for bolognese only and does not include spaghetti.
Nutrition
Calories: 300kcal
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