A protein-rich Vegan Bolognese recipe made with whole lentils & Homemade Onion Koji (vegan consomme). Simply chop the vegetables, sauté them, and simmer alongside the beans. It's rich and delicious, rivaling meat!
The trick to this dish is to blend whole lentils with bay leaves. It produces a rich, wine-like taste even without adding wine.
This dish is an ideal recipe for a substantial supper, an unexpectedly chilly winter day, or a quick meal when you don't want to dine out.
Of course, because it is a meat-free dish, you will not feel the heaviness or greasiness you would after eating the beef Bolognese.
Vegan Bolognese Protein Content
People often wonder if they're getting enough protein from a vegan diet.
The dry whole lentils used in this recipe provide about 25 grams of protein for every 100 grams. This is similar to salmon or chicken breasts.
If you add in the small amounts of protein you find in dry pasta and veggies, this meal can give you around 25g or more of protein per serving. This is the perfect protein boost!
And it's an excellent choice for those on a plant-based diet who are still concerned about getting enough protein😋
The vegan bolognese sauce is enough for two people, but it might be too much for people with smaller appetites 🙏. If so, try adjusting the amount of pasta.
If you're watching your carb intake, just stick with the sauce.
The recipe is pretty simple: just cut and sauté your favorite veggies, add the beans and seasonings, then simmer over low heat. While you're stewing, you can read a book or watch a video...and relax. Happy chill time✌️
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🍝Ingredients
Basic Seasonings & Ingredients
- whole lentils (Masur Dal Hall)
- canned tomatoes
- spaghetti
- soy sauce
- Vegan consommé onion koji
- garlic
- olive oil
- bay leaf
Add Bay Leaves For Flavor
The bay leaf is the secret ingredient in this recipe. You can't really replicate the flavor of Bolognese without bay leaf, so don't forget to throw it in.
Key Flavor Onion Koji
Onion koji is a great seasoning that you can easily make at home. You can use it as a substitute for consommé, so keeping it stocked in your kitchen will give you a wider range of vegan dishes.
Vegetables recommended for Vegan Bolognese
Recommended vegetables are:
- carrot
- onion
- maitake mushrooms
- lotus root
Maitake Mushrooms: Enhance Flavor Depth
Maitake mushrooms pair perfectly with whole lentils. Their broth gives a deeper flavor to vegan bolognese than that of other mushrooms. I often use them when adapting minced meat dishes to a vegan version, like Vegan Tofu Soboro and Vegan Japanese Hamburger Steak (Hambagu). They also do a great job with Vegan Creamy Mushroom Pasta.
Lotus Root's Crunchiness Enhances Satisfaction
The crisp texture of lotus root encourages you to bite into it more, making you feel more satisfied after eating it. If it's available at your local supermarket, try it in vegan bolognese.
Of course, you can use leftover vegetables from the fridge. Feel free to experiment with different ingredients based on your preferences.
For exact amounts, please check the printable recipe card👇
🔪Instructions
Now, here's how you make it. Cut the vegetables, sauté them, combine with the beans, and season to taste. It is surprisingly simple.
- Cut the ingredients: First, rough chop the vegetables. They should be roughly the same size as lentils.
- Sauté the garlic: Next, heat some olive oil in a pot and cook the garlic until fragrant.
- Stir-Fry vegetables: Add chopped vegetables to the pot and cook until they are tender.
- Wash the lentils: While sautéing, thoroughly wash and drain them. If you thoroughly remove the dirt, the cooking time will be reduced.
- Simmer: Once the vegetables have been sautéed, add the lentils, water, and bay leaves and cook until the lentils are tender.
- Seasoning: After the lentils have softened, add a can of tomatoes, onion koji, and soy sauce and simmer. Finally, reduce it thoroughly to evaporate any moisture, and this is it.
⏰How To Cook With Pressure Cooker
If you want to shorten the cooking time, I recommend using a pressure cooker.
The pressure cooking time is approximately 5-10 minutes. The process is the same as cooking in a pot.
First, sauté the vegetables, then add water, bay leaves, and lentils. Cook the beans in a pressure cooker until tender, then add the seasonings and continue to simmer.
If you follow the recipe's liquid recommendations when cooking in a pressure cooker, the dish will be watery and the lentils will break down too much. If the beans completely disintegrate, they can be cooked down and used as a vegan meat sauce.
🥄Tools
- kitchen knife
- cutting board
- bowl
- colander
- pot
- spatula
🫙Storage
Store in the refrigerator and eat up in about 3 days.
Bon Appetit! 🍅
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
👨🏻🍳More Vegan Pasta Recipes
Other pasta recipes you might be interested in:
🥫Recipes with Canned Tomatoes
To use up canned tomatoes leftover:
📖 Recipe Card
Vegan Bolognese
Equipment
- kitchen knife
- cutting board
- Bowl
- colander
- pot
- Spatula
Ingredients
A Saute Vegetables
- 80 g onion (½ medium onion)
- 80 g carrot (½ carrot)
- 50 g lotus root
- 50 g maitake mushrooms
- 1 tablespoon olive oil
- 10 g garlic
B Stew
- 120 g whole red lentils (rinse with water to remove dirt)
- 1 bay leaf
- 1 L water
C Season
- 200 g canned tomatoes
- 1 heaping tablespoon onion koji
- 1 teaspoon soy sauce
D Boil Pasta
- 200 g spaghetti (adjust amount)
- 5 g salt (1 tsp)
- 1 L water
Instructions
A Cut the ingredients
- Rough chop the vegetables. They should be roughly the same size as lentils.80 g onion80 g carrot50 g lotus root50 g maitake mushrooms
- Heat olive oil in a pot, then add garlic. Once fragrant, add vegetables and sauté until softened.1 tablespoon olive oil10 g garlic
B Stew
- Add ingredient B to the pot, heat on high until boiling, then reduce to medium heat and simmer until the lentils are tender. If the water runs out, add more as needed while simmering.120 g whole red lentils1 bay leaf1 L water
C Season
- Once the lentils are tender, add seasoning C and continue to simmer until the moisture has evaporated.200 g canned tomatoes1 heaping tablespoon onion koji1 teaspoon soy sauce
- Once it has thickened, remove from the heat and allow to cool completely so that the flavors can meld.
D Boil Pasta
- Boil water, add salt, and cook pasta according to package directions.200 g spaghetti5 g salt1 L water
- Once boiled, place it on a plate with the heated sauce.
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
ながさわさん says
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