Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan One-Pot Lentil Bolognese Recipe
Indulge in a hearty and nutritious Vegan One-Pot Lentil Bolognese, perfect for a comforting dinner or a romantic date night.
Ingredients
Instructions
- In a large pot, cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in the same pot over medium heat. Sauté the onion until translucent, around 2 minutes.
- Add the carrots, celery, mushrooms, salt, and pepper to the pot. Cook until mushrooms have cooked down and are turning golden, approximately 5 minutes.
- Pour in the wine and simmer until most of the liquid is absorbed, approximately 4 minutes.
- Add the garlic and mix well. Then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir everything together.
- Bring the mixture to a boil, cover the pot, reduce the heat to low, and let it simmer for 40 minutes until the bolognese sauce thickens.
- Serve the bolognese sauce over the cooked pasta. Alternatively, you can use zucchini noodles or spaghetti squash for a lighter option.
- Garnish with parsley.
- Enjoy!
Nutrition
| Protein | 23 grams |
| Fat | 39 grams |
| Calories | 939 calories |
| Sugar | 20 grams |
| Carbohydrates | 117 grams |
| Fiber | 10 grams |
Enjoy a simple and easy vegan one-pot lentil Bolognese recipe that is perfect for a quick weeknight dinner or a cozy date night.
This Italian-inspired dish is dairy-free, gluten-free, and vegetarian, making it suitable for a variety of dietary preferences.
Packed with high-protein lentils and loaded with fiber, this healthy and low-fat meal will keep you satisfied.
With just under 45 minutes of cooking time, you can whip up this comforting and delicious Bolognese using basic kitchen appliances such as a stove-top, Pyrex dish, spatula, strainer, and wooden spoon.
Get ready to indulge in a flavorful and satisfying pasta dish with this vegan one-pot lentil Bolognese recipe.
Be sure to check out these recipes as well:
- Easy Vegan Pasta Salad
- Vegan Thai Coconut Vegetable Curry
- Vegan Summer Vegetable Minestrone Soup
- Vegan Avocado Chickpea Salad with Chili Lime Dressing
- Vegan Ultimate Homemade Pizza
- Vegan Roasted Chickpea And Avocado Salad
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!