Lentil Mushroom Bolognese
This hearty plant-based Bolognese is a flavorful twist on the Italian classic, featuring earthy minced mushrooms and tender lentils for a perfect meat-like texture. Served over delicate tagliatelle and finished with fresh herbs and vegan parmesan, this recipe offers a satisfying, protein-rich meal that stays true to its Bolognese roots while remaining entirely vegan.
Instructions
- 1
Bring a large pot of salted water to a boil. Cook tagliatelle (1 lb) until al dente, then drain and set aside.
- 2
In a large sauce pot, heat olive oil (2 tbsp) over low heat. Add medium onion (1) and garlic cloves (3.5 clove) and sauté for 5 minutes until soft.
- 3
Add mushrooms (1 cup) and season with [null null sea salt] and [null null black pepper]. Cook for 3 minutes.
- 4
Stir in dried basil (0.5 tsp), dried oregano (0.25 tsp), and crushed tomatoes (1 cup). Bring to a simmer, then fold in cooked lentils (1 cup) and simmer for 2 minutes.
- 5
Serve the sauce over the cooked pasta and top with [null null crushed red pepper flakes], [null null fresh parsley], and [null null vegan parmesan cheese].
Nutrition Facts
Per portion