Walnut Lentil Bolognese (best vegan recipe!)

Name: Walnut Lentil Bolognese (best vegan recipe!)
Cuisine: American, Italian, European, Mediterranean
Ingredients: 2 tbsp olive oil; 1 onion; 1-2 celery stalk; 1 carrot; 1/2 fennel (optional); 1/3 cup (50 g) walnuts; 4 tbsp tomato paste; 1/2 cup (120 ml) red wine (optional); 1 cup (180 g) brown lentils; 400 tomatoes; 1 l vegetable broth; 2 bay leaves; 1 sprig rosemary; 1 tsp dried oregano; salt; 1/2 tsp baking soda; 400 g pasta

5 steps

This is the best bolognese I've eaten in my 21 years of being vegan/vegetarian 🤌🏼

Updated at: Thu, 17 Aug 2023 05:12:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

222

High

Nutrition per serving

Calories2714.6 kcal (136%)

Total Fat33.4 g (48%)

Carbs559.6 g (215%)

Sugars310 g (344%)

Protein128.5 g (257%)

Sodium1642.9 mg (82%)

Fiber148 g (529%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonolive oil

0.5fennel

⅓ cupwalnuts

4 Tbsptomato paste

½ cupred wine

optional

1 cupbrown lentils

400tomatoes

1lvegetable broth

2bay leaves

1 sprigrosemary

1 tspdried oregano

salt

½ tspbaking soda

400gpasta

Instructions

Step 1

For the soffritto sauté onion, celery and carrot for a couple of minutes until completely soft. Add in the walnuts and tomato paste and cook for about 2 more minutes.

Step 2

Deglaze the pan with red wine (or veggie broth). Add in the remaining ingredients and bring to a boil.

Step 3

Let the ragu simmer for 1-2 hours, or at least 30 minutes until the lentils are cooked.

Step 4

Cook the pasta 1 min less than packaging instructions.

Step 5

Add a couple ladles of the sauce to a pan, add your pasta and a splash of pasta water and stir to combine. Cook for 1 more minute, then serve.