Vegan lentil bolognese for pasta or polenta. This delicious vegan recipe for lentil bolognese will satisfy your soul. Made with lentils, mushrooms, and veggies. Finished with tomatoes and cashew cream sauce. Perfect tossed with pasta or over creamy vegan polenta.
Jump to RecipeLooking for something hearty, tasty, and healthy for dinner tonight? You can’t go wrong with this delicious vegan lentil bolognese.
I love lentils. They have a great taste and also a great substitute for bean haters. Yes, I know… you exist. We’ll get you eating beans at some point, but in the meantime let’s start with lentils. Deal?! Good!
In this lentil bolognese, I use my recipe for Easy 5 ingredient Tomato Basil Sauce. It’s really super easy to make and will make a big difference in the outcome of this dish. Give it a try. Hope you love it!
Vegan Lentil Bolognese for Pasta or Polenta
Ingredients
- 1 Tablespoon olive oil
- 1 onion diced
- 2 carrots diced
- 2 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces mushrooms diced
- 1/2 recipe Tomato Basil Sauce
- 2 Tablespoons balsamic vinegar
- 1 cup lentils
- 2 cups vegetable stock
- 1/4 cup raw cashews soaked
Instructions
- Soak the cashews in warm water.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the onions and carrots and saute for 4 minutes.
- Add the mushrooms, crushed red pepper, and garlic. Saute for 3 more minutes.
- Add the balsamic vinegar, vegetable stock, Tomato Basil Sauce, and lentils. Bring to a boil and then simmer until lentils are tender (approximately 20-25 minutes).
- Add salt and pepper to taste.
- Drain the cashews and add to a blender with a 1/2 to 3/4 cups of water. Blend on high speed until completely smooth. Add to the lentil sauce and stir. Adjust seasoning and serve.
Notes
Nutrition
