Vegan 'bolognese' sauce

    Lentils take the place of beef mince in this vegan bolognese sauce made with red wine and mushrooms. Delicious served over pasta.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil, or to taste
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed and finely chopped
    • 1/2 red pepper, thinly sliced
    • 1 carrot, cut into small cubes
    • 40g thinly sliced mushrooms
    • 120ml red wine
    • 1 (400g) tin chopped tomatoes
    • 240ml vegetable stock
    • 1 (400g) tin green lentils, drained
    • 1 teaspoon ground paprika, or more to taste
    • 1 teaspoon dried basil, or more to taste
    • 1 teaspoon dried oregano, or more to taste
    • 1 teaspoon mixed dried herbs, or to taste
    • 1 pinch ground nutmeg

    Prep:20min  ›  Cook:32min  ›  Ready in:52min 

    1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
    2. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in chopped tomatoes and vegetable stock. Bring sauce to the boil; reduce heat and simmer until flavours combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs and nutmeg; cook until lentils are heated through, about 5 minutes.

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