Vegan Bolognese
Vegan Bolognese takes around 1 hour from beginning to end. This recipe makes 8 servings with 459 calories, 26g of protein, and 13g of fat each. For $1.49 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 1009 people found this recipe to be flavorful and satisfying. This recipe from Rachel Cooks requires balsamic vinegar, quinoa, water, and yellow onion. It works well as a main course. Overall, this recipe earns an awesome spoonacular score of 99%. Similar recipes include Vegan Spaghetti Bolognese, Vegan Bolognese Recipe, and Vegan Bolognese Sauce In Slow Cooker.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 tablespoons balsamic vinegar
1 28-ounce can of crushed tomatoes
3 medium carrots, peeled and each cut into 4 large chunks
cooked pasta for serving
1 tablespoon dried basil
1 cup brown or green lentils, sorted and rinsed
2 tablespoons extra virgin olive oil
3 cloves garlic, roughly chopped
1 1/2 teaspoons dried oregano
grated parmesan cheese for serving (optional -- won't be vegan anymore!)
1/2 cup quinoa, rinsed
1 red bell pepper, roughly chopped
1/4 teaspoon red pepper flakes (more to taste)
salt and pepper to taste
3 cups loosely packed spinach leaves
2 cups water
1/2 small yellow onion, roughly chopped
Equipment:
dutch oven
sauce pan
frying pan
food processor
blender
Cooking instruction summary:
In a medium sized saucepan, add the lentils, carrots and water. Bring to a boil over high heat and reduce to a simmer, cover and cook for 20 minutes or until the carrots are fork tender and the lentils are cooked.Meanwhile, in a deep skillet or Dutch oven, heat the oil over medium heat. Saute the onions for about 3 minutes or until they become translucent. Add the red peppers and garlic and saute for another minute or so.To a blender or food processor, add the can of tomatoes, the sauteed vegetables and garlic, oregano, basil, red pepper flakes and spinach. Once the lentils have cooked, remove the carrots and add them to the blender or food processor. Puree until smooth.In the pan where you sauteed the vegetables, add the lentils, balsamic vinegar and quinoa. Scrape any brown bits off the bottom of the pan. Add the pureed tomato mixture and bring to a simmer. Cook over low heat for about 30 minutes or until the white tails show on the quinoa meanwhile -- cook your pasta!). If needed, add some pasta water to thin out the sauce a bit.
Step by step:
1. In a medium sized saucepan, add the lentils, carrots and water. Bring to a boil over high heat and reduce to a simmer, cover and cook for 20 minutes or until the carrots are fork tender and the lentils are cooked.Meanwhile, in a deep skillet or Dutch oven, heat the oil over medium heat.
2. Saute the onions for about 3 minutes or until they become translucent.
3. Add the red peppers and garlic and saute for another minute or so.To a blender or food processor, add the can of tomatoes, the sauteed vegetables and garlic, oregano, basil, red pepper flakes and spinach. Once the lentils have cooked, remove the carrots and add them to the blender or food processor. Puree until smooth.In the pan where you sauteed the vegetables, add the lentils, balsamic vinegar and quinoa. Scrape any brown bits off the bottom of the pan.
4. Add the pureed tomato mixture and bring to a simmer. Cook over low heat for about 30 minutes or until the white tails show on the quinoa meanwhile -- cook your pasta!). If needed, add some pasta water to thin out the sauce a bit.
Nutrition Information:
covered percent of daily need
