VEGAN Bolognese! Healthy, High-Protein Lentil Pasta Recipe (Seriously the BEST)

Mince the carrots, celery, onion, mushrooms, and garlic.

Heat a deep sauté pan over medium-high heat with water or oil.

Add minced onions, garlic, carrots, celery, salt, and pepper; sauté until golden brown (about 5 minutes).

Add chopped walnuts and minced mushrooms; cook for another 5 minutes until mushrooms reduce in size.

Stir in tomato paste, dried herbs, salt, and pepper; let the tomato paste darken for about 3 minutes.

Deglaze the pan with red wine vinegar and water; let the vapors evaporate for 3 minutes.

Add cooked lentils, canned crushed tomatoes, vegetable stock, nutritional yeast, salt, pepper, and red chili flakes; stir well.

Bring the mixture to a boil, then reduce to a rapid simmer, cover, and cook for 30-35 minutes.

Add balsamic vinegar and coconut sugar for sweetness; adjust seasoning if needed.

Stir in cooked pasta noodles and garnish with fresh herbs or vegan parmesan.

Equipment Needed

Spice Level:

Dietary