This vegan version of a classic Bolognese will stick to your ribs and warm your soul on those crisp winter nights. With ingredients like lentils, walnuts, and cinnamon, you’ll swoon for this mouthwatering update on the Italian classic. Serve with brown rice, kamut, or spelt pasta for added nutritional oomph!
Mama’s Cozy Vegan Bolognese
Prep time: 15 minutes
Cook time: 30-40 minutes
Total Time: 45-60 minutes
Serves 6-7 people
Ingredients
1 tbsp. of olive oil
1 yellow onion
1 cup of finely diced carrots
1 cup of finely diced celery
1/3 cup of white wine (optional)
1 cup of chopped mushrooms
1 ½ cups of dry lentils
3 cups of vegetable broth
2 cups of water
2 cans of crushed tomatoes
2 bay leaves
4-5 basil leaves
½ tsp. of dried thyme
¼ tsp. of oregano
½ tsp. of cinnamon
½ tsp of nutmeg
½ cup of chopped walnuts
Salt and pepper to taste
Directions
Add the olive oil, onion, carrots and celery to a non-stick pot. Sauté over medium-high heat for around 5-6 minutes.
If you want to add the white wine, add it here and stir until wine has evaporated.
When there is no more liquid in the pot, add the mushrooms, lentils, vegetable broth, water and crushed tomatoes. Continue stirring and bring to a boil on medium heat.
Add in the bay leaves, basil, thyme, oregano, cinnamon and nutmeg. Turn down the heat and stir occasionally for 20-30 minutes (until the lentils have softened).
Stir in the walnuts and add salt and pepper to taste.
Serve over a bed of pasta or store in the fridge for easy and fast dinners.
Inspired by Caitlin from From My Bowl
Bon Appetit!
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