PREPARATION 10 minutes COOK 1 hour SERVINGS 4
This is the best Vegetarian Bolognese Sauce recipe. This healthy vegetarian recipe features high protein lentils and mushrooms as a substitute for meat.
Traditionally Bolognese sauce is made from equal parts; rich tomato sauce with the other half being the meat component, generally from ground beef or pork.
In this Vegetarian Bolognese Sauce recipe, I’ve swapped the meat ingredients for super tasty vegetarian ingredients.
My partner was extremely hesitant when I mentioned no meat! But he was more than pleasantly surprised with the delicious outcome.
The fullness of flavor comes from the combined garlic mushrooms, red wine, grated carrots, onions and nutritious herbs.
With savory, rich and aromatic depths of flavor, this Vegetarian Bolognese is reminiscent of the Italian classic.
This vegetarian recipe taste just as good as the original. A comforting wholesome lunch or dinner idea anyone would be happy to eat, especially those hungry tummies!
Ingredients for Vegetarian Bolognese Sauce
5 tablespoons extra virgin olive oil, divided
1 large onion , finely chopped
3 carrots, very finely chopped
3 celery sticks, very finely chopped
1 capsicum
6 garlic cloves, crushed
1 bay leaf
2x 15 ounce (400g) can chopped tomatoes
1 ½ cups vegetable broth
1/2 cup milk
15 ounce can brown lentils, drained, rinsed
4 cups mushrooms (cremini, portobello or porcini), finely diced
1 tablespoon unsalted butter
2 ounces raw walnuts
1 cup red wine
2 tablespoon tamari sauce
2 tablespoon balsamic vinegar
1 tablespoon maple syrup, to taste
1 tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dried sage
1 tablespoon sweet paprika
1 tablespoon hot chili flakes
1 cup Parmigiano-Reggiano cheese
¼ cup fresh parsley, chopped, for garnish
5 tablespoons extra virgin olive oil, divided
1 large onion , finely chopped
3 carrots, very finely chopped
3 celery sticks, very finely chopped
1 capsicum
6 garlic cloves, crushed
1 bay leaf
2x 15 ounce (400g) can chopped tomatoes
1 ½ cups vegetable broth
1/2 cup milk
15 ounce can brown lentils, drained, rinsed
4 cups mushrooms (cremini, portobello or porcini), finely diced
1 tablespoon unsalted butter
2 ounces raw walnuts
1 cup red wine
2 tablespoon tamari sauce
2 tablespoon balsamic vinegar
1 tablespoon maple syrup, to taste
1 tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dried sage
1 tablespoon sweet paprika
1 tablespoon hot chili flakes
1 cup Parmigiano-Reggiano cheese
¼ cup fresh parsley, chopped, for garnish
How to make Vegetarian Bolognese Sauce
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In a food processor, finely dice onion and capsicum. Or finely chop by hand.
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In a food processor, finely grate carrots and celery sticks. Or use a grater by hand.
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In a large saucepan, heat oil over medium heat. Add chopped and grated vegetables. Stir continuously for 3 minutes. Then sauté until cooked down about 5 minutes ensuring the onions do not burn.
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Add chopped garlic, chili, mushrooms, ground walnuts, tempeh, red wine, tamari sauce, balsamic vinegar and dried herbs to saucepan. Cook, stirring occasionally, for a further 3 minutes.
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In a sieve, drain and rinse lentils.
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In the saucepan, add lentils, crushed tomatoes, bay leaf, vegetable broth, milk, butter and maple syrup.
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Bring to the boil, then reduce heat to low and simmer for 15-20 minutes or until thick. Season with salt and freshly ground black pepper to taste.
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Meanwhile in a separate boiling pot of salted water, cook pasta according to packet instructions. Then drain well.
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Remove bay leaf from sauce.
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Finally, add drained pasta to sauce. Toss to combine.
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To serve, garnish with parmesan, breadcrumbs and flat-leaf parsley.
ATTRIBUTION
I found inspiration for this receipe with a combination of fantastic vegetarian recipes available at: BBC Good Food, The Wanderlust Kitchen, Tasty, Cooking Light, Pass the Plants, Vegan Huggs, Delicious, and Jamie Oliver.
