Lentils take the place of beef mince in this vegan bolognese sauce made with red wine and mushrooms. Delicious served over pasta.
I was having company for dinner and was serving spaghetti and meatballs. One of my guests is a vegetarian. I made this recipe as written for that guest, the day before my company since I felt the flavours would meld better after being reheated. As I taste tested it, there was something missing so I added about 3/4 of a tsp of salt in addition I added 2 or 3 tbsp of tomato paste as I wanted the bolognese to thicken up as I found it quite loose and watery. The bottom line was that my guest loved it. Since there were leftovers, the next day I added some italian sausage chunks, baby quartered potatoes and beef broth and made a lovely soup for dinner for my husband and myself. - 25 Feb 2019 (Review from Allrecipes US | Canada)
I did not expect the flavor to be the same as a meat version, so I was pleased with this recipe. I added finely chopped celery because I can't imagine bolognese (even adapted for veggies) without it. I, too, added a pinch of hot pepper flakes. Since this makes more than I can eat, I am going to try and freeze some and see how that goes. - 10 Feb 2019 (Review from Allrecipes US | Canada)
It was quite tasty but a bit dryer than i expected, perhaps because of my noviceness. :/ i used white vinegar instead of the wine because im muslim. there was no menion of salt so i used black salt, about a teaspoon. Overall, its a wonderful recipe because all my relatives loved it, i would make it again - 06 Dec 2018 (Review from Allrecipes US | Canada)