Vegan Lentil Walnut Bolognese
Vegan lentil walnut bolognese - this vegan spaghetti bolognese is richly flavoured, hearty, high in protein, filling and delicious.
Servings 6 people
Ingredients
- 2 Tablespoons oil from a jar of sun dried tomatoes (or olive oil)
- 1 large onion peeled and finely chopped
- 2 sticks celery finely chopped
- 2 large carrots finely diced
- 250 g chestnut mushrooms very finely chopped
- 6 cloves garlic peeled and crushed
- 4 Tablespoons tomato puree (paste)
- 1 heaped teaspoon smoked paprika
- 180 ml (¾ cup) red wine
- 10 sun dried tomatoes (in oil) finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 2 Tablespoons dark soy sauce
- two 400 g (14 oz) tins chopped tomatoes
- 400 ml (1 + ⅔ cup) mushroom or vegetable stock (1 stock cube)
- 1 teaspoon sugar
- 185 g (1 cup) dried red lentils rinsed and drained
- 75 g walnuts very finely chopped or crushed
- 4 Tablespoons nutritional yeast
- salt and pepper
Instructions
- Heat the oil in a large pan over a low heat. Add the onion, celery and carrot and cook gently, stirring often, for 10-15 minutes until soft.
- Add the finely chopped mushrooms and garlic, turn up the heat a little and continue to cook until all of the excess liquid has evaporated.
- Add the tomato puree and smoked paprika and cook for a minute, then add the red wine and cook until almost all of the liquid has evaporated.
- Add the sun dried tomatoes, oregano, thyme, rosemary, bay leaves, soy sauce, tinned tomatoes, stock, sugar, lentils and walnuts.
- Bring up to a gentle simmer and cook for 40-50 minutes, stirring every now and again, until the lentils are tender. You can add a splash of water or stock if it becomes too thick.
- Add the nutritional yeast and a good grinding of black pepper, season to taste with salt and serve with pasta.
Notes
See post above for tips, details and step-by-step photos.