Vegan Bolognese
- Women`s Corner
- September 22, 2022
This hearty dish uses meaty mushrooms and protein-rich lentils to beef up a completely plant-based dinner. Meat eaters won't even realize it's vegan!
Ingredients:
- 3 tbsp. olive oil
- 1 onion, finely chopped
- Kosher salt and pepper
- 8 oz. cremini mushrooms, trimmed and chopped in a food processor
- 2 large cloves garlic, finely chopped
- 1/4 to 1/2 tsp crushed red pepper
- 3 tbsp. tomato paste
- 1/2 c. dry white wine
- 1 c. red lentils
- 1 14.5-oz can crushed tomatoes
- 1 tbsp. mushroom bouillon base (we used Better Than Bouillon)
- 1 lb. pappardelle, linguine or fettuccine
- Chopped parsley, for serving
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Method: Heat oil in Dutch oven on medium. Add onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 4 minutes. Increase heat to medium-high, add mushrooms and cook, stirring occasionally, until deep brown and beginning to stick, 8 to 10 minutes. Reduce heat to medium, stir in garlic and crushed pepper, and cook 1 minute. Stir in tomato paste and cook, stirring until dark brown, 2 minutes. Stir in wine, scraping up any browned bits, then stir in lentils, tomatoes, 2 cups water, and bouillon. Bring to a boil, then simmer until lentils are tender, 30 to 35 minutes. Meanwhile, cook pasta per package directions. Serve bolognese over pasta, topped with parsley if desired.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
