RECIPE: VEGAN LENTIL BOLOGNESE

red wine

🥗Healthier: vegetable broth

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a cheesy flavor but is not vegan.

Wash and then soak the red lentils in a bowl of water.

Cut the onion, carrot, and celery into small fine cubes (0.25-0.5cm).

Mince the garlic.

Heat a large pot on medium-high heat and add a generous amount of olive oil.

Add the onion and the garlic, fry until the onion becomes translucent.

Then add the carrot and the celery. Fry for a minute or two before adding the dried herbs.

Let the herbs become fragrant in the pot for a few minutes before de-glazing with the red wine.

Let the wine reduce to about half.

Add the canned tomatoes, water, and drained lentils. Season with the salt.

Reduce the heat to low and cover the pot with a lid. Let the sauce simmer for about 20-30 minutes.

When the lentils are cooked, add the milk for creaminess and season with pepper.

Cook the pasta according to package instructions and when done, toss with the sauce to combine.

Serve with some fresh basil and/or nutritional yeast for some cheesiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary