Vegan Bolognese

Name: Vegan Bolognese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 200g brown lentils; 150g walnuts, finely chopped; 2 large onions, finely diced; 3 carrots, finely diced; 3 stalks celery, finely diced; 4 cloves garlic, minced; 400g crushed tomatoes; 2 tbsp tomato paste; 200ml red wine; 1 tsp dried oregano; 1 tsp dried thyme; 3 tbsp olive oil; 400g spaghetti to serve

A rich, meaty-tasting lentil and walnut ragu with red wine and herbs — nobody will miss the meat. Toasting the walnuts directly in the softened vegetables for a couple of minutes draws out their savoury depth, giving the ragu a texture that genuinely reads as meaty.

Total time

70 min

Prep

20 min

Cook

50 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

200gbrown lentils

150gwalnuts, finely chopped

2large onions, finely diced

3carrots, finely diced

3 stalkscelery, finely diced

4 clovesgarlic, minced

400gcrushed tomatoes

2 tbsptomato paste

200mlred wine

1 tspdried oregano

1 tspdried thyme

3 tbspolive oil

400gspaghetti to serve

Instructions

Fry onion, carrot and celery in oil over medium heat 15 minutes until very soft.

Add garlic and tomato paste, cook 2 minutes.

Add walnuts and toast 2 minutes in the vegetables.

Add red wine and let bubble 3 minutes.

Add lentils, crushed tomatoes, herbs and 400ml water.

Simmer covered 30 minutes until lentils are tender.

Uncover and simmer 10 more minutes until thick.

Season generously and serve over spaghetti with nutritional yeast.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

454

Protein

8.5g

Fat

35.1g

Carbs

23.7g

Fiber

7.1g

Sodium

71mg

Reviews

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★★★★★

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