A complete revelation, meatless Bolognese sauce! YUM!!
Vegeterian/vegan Bolognese was on my to-do list for months!
Even though I've never been a fan of minced meat and this particular dish, the vegeterian option was so appealing to me since the first time I saw it, that I knew I had to make my own version of this beautiful lunch.
While I was doing the research for this recipe, I saw that there are really many variations on the theme, so as always, I opted for the no fuss option with simple ingredients that everyone knows of and the lunch was a success!
You can serve the sauce with pasta, rice, polenta or some other grains, the recipe is vegan-friendly, so avoid the grated cheese on top when serving or use a vegan cheese if you like.
Whatever the case, served with a side of a big bowl of salad, makes a great meal, I have no complaints.
- 1 big onion
- 3-4 cloves of garlic
- olive oil
- about 150 g carrots, 2 carrots
- about 120 g mushrooms,about 5 pieces
- 400 g tomato pulp sauce
- 400 g cooked/canned green lentils
- 2 bay leaves
- salt, pepper, dried and chopped basil leaves
- fresh parsley
1. Mince the onion and garlic.
In a large pot, pour 2-3 tbsp of olive oil, heat the pot and add the finely chopped garlics and onion. Stir in a pinch of dried basil, if you like it.
Stir gently, add 1-2 tbsp of water and cover the pot with a lid.
Let it cook and soften for about 10 minutes, but be careful not ot burn them.
2 In the meantime, wash and peel the carrots and grate them finely.
Add them into the garlic-onion mixure, along with the bay leaves.
Cook for about 5-6 minutes, stir and add a splash of water if needed.
3. Clean the mushrooms, divide the "caps" and chop them into small pieces.
Add the mushrooms to the pot with 2-3 tbp of the tomato passata.
4. Cook a little less than 10 minutes, the pour in the whole tomato sauce and season with salt and pepper.
You can add 1-2 tbsp of olive oil, too.
5. After 3-5 minutes, add the canned lentils and cook for some additional 3-4 minutes.
If needed, add a bit more seasonings to it, some more dried basil or even a pinch of cayenne for a hint of spiciness.
Cook the pasta, add it into your sauce and serve topped with fresh parsley, chooped.
You can also grate some parmiggiano/pecorino or vegan cheese on top.