Easy Vegan Lentil Bolognese

Easy Vegan Lentil Bolognese Recipe

By Earth of Maria

👩‍🍳Cook Time: 25 mins


1 medium onion, chopped

1.5 cups chestnut mushrooms, chopped

1 cup cabbage, chopped

2 large carrot, peeled and chopped

2 tbsp tomato purée

1 cup red lentils

3/4 cup vegetable broth

1 can chopped tomatoes

2 tbsp nutritional yeast

1 tsp cumin

1 tsp paprika

1/4 cup chestnut purée

1 tbsp coconut sugar

5 oz broccoli, chopped


1Add the onion and the mushrooms to a non-stick saucepan with a splash of water. Sauté for 2-3 minutes, until softened.

2Add the cabbage and the carrots together with the tomato paste. Sauté for a further 3-4 minutes, until softened.

3Add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée. Simmer for around 10 minutes, stirring frequently and add more vegetable broth if it gets too thick.

4Add the coconut sugar and broccoli. Continue simmering for 5-7 minutes more, until thick and the lentils are fully cooked through.

5Serve with pasta of your choice (gluten-free if needed). Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days.

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