Vegan Lentil Bolognese
Ingredients
- 3 carrots (large)
- 1 celery stalk
- 500 g cooked lentils
- 125 g dried tomatoes
- 3 garlic cloves
- 1 large onion
- 150 ml red wine
- 800 g diced tomatoes
- 2 bay leaves
- 1 tsp Italian spice mix
- 1 tsp oregano
- 100 ml water
- salt
- pepper
- 2 tbsp olive oil
- 500 g pasta
- vegan cheese optional
- yeast flakes optional
Instructions
- Roughly chop the vegetables and dried tomatoes, then add them to your food processor. If you don't own one, finely chop all the mentioned ingredients. Make sure not to over-process the vegetables in order to avoid them becoming purée.
- Heat some olive oil (make sure to use enough as there is no meat fat) in a large pot and add the shredded vegetables to brown. Let simmer for a solid 15 minutes while stirring regularly in order to prevent them from burning.
- Then add the red wine and let it cook-off completely. Add the tomatoes and lentils and stir. Now add the Italian seasoning, bay leaves and oregano and stir again. Once all the ingredients combined, reduce to low heat, add the water and let the sauce simmer for around 40 minutes.
- Meanwhile, cook the pasta and keep a cup of the pasta water in order to add to the sauce if necessary.
- Take out the bay leaves and serve the lentil bolognese over the pasta. And for the final touch don't hesitate to top it off with parmesan, nutritional yeast or vegan cheese.
- Enjoy!