Indulge in the cozy embrace of a classic Italian tradition with a vegan twist that's sure to elevate your weeknight dinners! Bolognese, originating from the culinary heart of Italy in Bologna, typically boasts a rich, meaty profile. But fear not; we've summoned the same comforting essence with a plant-based makeover that's as hearty and satisfying as its carnivorous counterpart. This vegan rendition pays homage to the traditional soffrito-inspired base, infusing every bite with nostalgia and warmth.
Spice up your weeknight repertoire with this 10-ingredient marvel that promises to tantalise your taste buds and nourish your soul. Whether enjoyed solo or paired with your favorite Italian-inspired sides, this vegan bolognese is a culinary adventure waiting to unfold—one delicious forkful at a time.
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Ingredients:
- 1 medium onion
- 1 medium carrot
- 4 large cloves garlic
- 3-4 Tbsp olive oil
- Handful of button mushrooms, chopped
- 2 Tbsp tomato paste
- 1 ½ – 2 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
- 500 grams of coarsely puréed tomatoes
- 250 grams cup soaked red lentils (Masoor Dal)
- 250 ml of Water for sauce
- Handful of chopped fresh basil (optional but recommended)
- 300 grams of pasta, ideally a short tube shape like Rigatoni or Penne
- Vegan Parmesan Cheese for garnishing
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Recipe:
- In a food processor, pulse together onion, carrot and garlic until coarsely combined. Set aside. Next, chop the mushrooms finely in the food processor or by hand.
- Take a large, deep pan and heat olive oil over medium-high heat. Add the onion, carrot and garlic mixture and sauté until translucent and soft, stirring occasionally. Next, add the chopped mushrooms to the pan and cook for 3-4 minutes until they start to brown.
- Now add the the tomato paste, season with salt and crushed red pepper flakes and cook for about 1 minute, stirring constantly.
- Once everything is well sautéed and combined, add the tomato purée and soaked lentils along with some water. Bring the sauce to a boil and cover the pan. Reduce the heat to low and simmer for ~30 minutes, stirring about every 10 minutes, until the sauce has thickened and the lentils are tender and starting to break down. Add some basil leaves and turn off the heat. Taste for salt and spice, and adjust as needed.
- On the side, bring another large pot of water on boil. Add salt and cook the pasta according to package instructions, stirring occasionally to prevent sticking. You can keep it al dente as per your preference.
- In a serving bowl, add boiled pasta and top with your desired amount of vegan bolognese sauce. Garnish with vegan Parmesan cheese and fresh Basil leaves.
Pro tip: Leftover sauce can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.
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