Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Vegan Bolognese
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.
Ingredients
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.
