Add 1½ cups broth or water, crushed tomatoes, and dry lentils. Add the spices and crushed tomatoes and stir. An easy lentil and mushroom bolognese sauce that is ready in 30 minutes or less, requires just 1 pot and is packed with flavor! It is mandatory to procure user consent prior to running these cookies on your website. Add the mushrooms and continue to cook over medium-high heat for another 8 minutes, stirring frequently until most of the moisture has evaporated. But opting out of some of these cookies may have an effect on your browsing experience. Save my name, email, and website in this browser for the next time I comment. Save my name, email, and website in this browser for the next time I comment. Rinse red lentils well and let them drain thoroughly. ★☆ healthy bolognese, lentil bolognese, lentil mushroom one-pot dish, vegan bolognese, vegan bolognese lentils, All images and text © Nensi & Slaven Beram. It’s hearty, full of flavor, and really easy to prepare. https://joybauer.com/healthy-recipes/lentil-and-mushroom-bolognese Please read our disclaimer. (Use more veggie broth along the way if needed.). Put a kettle on. Quick to prepare, this classic dish makes a nice, easy, and filling lunch or dinner. To speed up prep time, we recommend using a food processor to chop up the vegetables. Thank you for supporting Sweet Simple Vegan! © Best of Vegan LLC 2014-2020 ★☆ Stir in the mushrooms and cook for 2-3 minutes, until starting to brown. ★☆. This website uses cookies to improve your experience. I usually prepare vegetables and mushrooms in the morning, so that when lunchtime comes, my meal can be ready in 30 minutes. It is mandatory to procure user consent prior to running these cookies on your website. Add in the mushrooms, season with a pinch of salt and pepper and cook for another 3 minutes. Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients. Site Design by Wooden Spoons. Heat the oil in a large pot over medium heat. https://www.healthy-delicious.com/lentil-bolognese-vegetarian I’m confident carnivores will crave it, too. In a large skillet, sauté 1 large yellow onion (small dice) in a little olive oil or broth until translucent, about 5 minutes. Get recipes, food cures, tips, and motivation from Joy Bauer delivered right in your inbox. To ensure your wine is vegan, check out. We are very grateful for your feedback. Thank you for stopping by! Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated. Heat the oil in a large frying pan over a medium–low heat. These cookies do not store any personal information. This sauce will last up to 4 days in the fridge, or you can freeze for up 2 months in an airtight container (Note on freezing/reheating: The vegetables and lentils will lose a little texture, but it will still taste great). I have had my fair share of pasta dishes and I can honestly say that this one-pot lentil & mushroom bolognese is up there with the best of them. Bring to a gentle boil, then reduce heat to low. These cookies will be stored in your browser only with your consent. Add 3 minced garlic cloves and sauté another 30 seconds before adding ¼ cup tomato paste, 1-28oz can diced tomatoes, 2 cups veggie broth, 1 cup dried brown lentils, ½ tsp baking soda, ½ tsp each dried basil, oregano, rosemary and thyme. I made this for a friend and she was like, “Damn girl. Or click here to see our whole vegan pasta section! Add the onion, celery, and carrot and cook for 6-8 minutes, or until beginning to soften. This one-pot lentil and mushroom bolognese is a plant-based twist on a classic Italian recipe. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Continue to cook until all of the liquid cooks off, about 5 minutes. After about 10 minutes add minced garlic and continue to cook for about 1-2 minutes. This post may contain affiliate links. This vegan lentil & mushroom bolognese is the perfect comfort meal. In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . You can find instructions and the exact measurements in the recipe card below. Continue to cook over medium-high heat for 1 to 2 minutes until the liquid evaporates. Add the salt, freshly ground pepper, and crushed red pepper flakes. This site uses Akismet to reduce spam. It’s easy to make, requires just 30 minutes, and is absolutely delicious. Serve with pasta, or use in a vegetarian or vegan lasagne. Three Regional Recipes. *If you prepare the sauce ahead of time, you’ll need to add ¼ to ½ cup more broth when reheating. Chopped up all the veggies together in the food processor nice and small, added it to some oil instead of broth and used red instead of white wine. Mushrooms add a rich savoury flavour to a lentil bolognese; a punchy spoonful of Marmite will boost the flavour further. This website uses cookies to improve your experience. But opting out of some of these cookies may have an effect on your browsing experience. A friend’s nine year old daughter has just declared that she wants to go vegetarian. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs. Add the mushrooms and continue to cook until softened and no liquid remains, about 5 minutes. We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. See more Easy spaghetti dinners recipes (13), See more spaghetti bolognese recipes (20). Pour in the wine and bring to the boil for a minute. We started this blog to share our experiences and thoughts on food, to meet like-minded people and to share our love for cooking and eating healthy Read more, © 2019 - Rainbow in my kitchen. (Indian Cuisine), Culture Tuesday: An Exploration of Jamaican Cuisine. Necessary cookies are absolutely essential for the website to function properly. I have seen bolognese recipes that use both white and red wine. I think that says it all–delicious!! It has all the flavor and texture you would expect from bolognese, and yet it’s good for you and the planet! Keywords: Entree, Pasta, bolognese, lentils, mushrooms, vegan, Italian, Tag @sweetsimplevegan on Instagram and hashtag it #sweetsimplevegan. https://www.rainbowinmykitchen.com/vegan-lentil-mushroom-bolognese Simmer for … You also have the option to opt-out of these cookies. Pour in the vegan white wine and mix through. Drain a tin of cooked lentils, and rinse them thoroughly. We also use third-party cookies that help us analyze and understand how you use this website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Bring to a boil, then reduce the heat and cook, covered, for … Add the salt, freshly ground pepper, and crushed red pepper flakes. Refer to recipe instructions to see which vegetables get paired together — do not process them all at once and mix them up. So very fab! Bring the bolognese to a boil. Store leftovers in the refrigerator for up to 3 days. These cookies will be stored in your browser only with your consent. Add some gluten-free or regular pasta and you’ll have a delicious, healthy, and filling lunch or dinner. It is one of my go-to recipes when I am in a hurry. Add 1-2 tablespoons of coconut sugar and season with a little salt, ginger, and cardamom. Add the carrots, celery and bell pepper, and cook for 3 minutes more, or until cooked through and softened. ★☆ Add 1½ cups broth or water, crushed tomatoes, and dry lentils. Drain the spaghetti and stir into the bolognese sauce. This vegetarian Lentil and Mushroom Bolognese is a perfect mid-week meal It’s meat-free, can easily be made vegan, and full of veggies. Disclaimer: The nutritional information shown is an estimate provided by an online calculator. Some people prefer to add a touch of sugar to bolognese to cut the acidity. Vegan Locro De Papa (Ecuadorian Potato and Cheese... Grilled Vegetable Salad with Chickpeas and Tahini Dressing, One-Pot Red Curry Peanut Ramen (30-Minutes), 3-Ingredient Vegan Pancakes (Gluten-free), Mushroom Walnut Vegan Taco Meat (Gluten-Free), Optional: 1 tablespoon brown sugar (see notes).