Vegetarian Bolognese
Hearty, comforting, and completely vegan and vegetarian, this bolognese is your new go-to for easy weeknight dinners and pasta nights!
Servings: 4 servings
Calories: 187kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 1 medium carrot peeled and finely chopped
- 1 celery stalk finely chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- ½ cup red lentils rinsed
- 2 cups water or vegetable broth
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 bay leaf
- ¼ cup whole milk or plant-based milk
- 1/2 teaspoon ground black pepper
- salt to taste
- 12 ounces cooked pasta of choice use gluten-free if necessary
- fresh basil and/or parsley chopped, for garnish
- grated parmesan cheese for serving, optional, use vegetarian/rennet-free if necessary
Instructions
- In a large saucepan or Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrot, and celery. Cook, stirring often, for 10 minutes, or until the vegetables are softened and beginning to brown.
- Stir in the minced garlic and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly in color.
- Add the crushed tomatoes, red lentils, water, soy sauce, balsamic vinegar, oregano, smoked paprika, and bay leaf. Stir well to combine.
- Bring the sauce to a simmer. Reduce heat to low, cover partially with a lid, and simmer for 45 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Add a splash of water if it starts to look too dry and the lentils are not yet tender.
- Remove the bay leaf, and then stir in the milk and pepper.
- Salt to taste.
- Spoon the bolognese over your favorite cooked pasta. Top with fresh basil and/or parsley, and parmesan (if using).
- Serve hot, and enjoy!
Video
Notes
Storage and Reheating
Transfer any leftover bolognese into an airtight container and keep in the fridge for 2-3 days or in the freezer for up to 3 months.
You can reheat the vegetarian bolognese on the stovetop or in the microwave. Stir often and add water if it’s a little too thick.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 24g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 331mg | Potassium: 436mg | Fiber: 8g | Sugar: 6g | Vitamin A: 271IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg
