Embark on a culinary journey with this delectable vegan bolognese recipe that captures the essence of traditional Italian flavors without using any meat. Rich, hearty, and loaded with vegetables, this plant-based Bolognese is a delightful twist on a classic dish that will satisfy both vegans and non-vegans alike.
Ingredients:
- 2 tablespoons olive oil
- 1 onion
- 2 carrots
- 2 celery stalks
- 4 cloves of garlic
- 1 zucchini
- 1 red bell pepper
- 1 tin of lentils
- 1 tin of crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt
- Black pepper
- 1 cup of vegetable broth
- 1/2 cup of red wine
- 1 pound of pasta of your choice
Instructions:
- In a large skillet, heat olive oil over medium heat. Add chopped onions, diced carrots, and diced celery. Sauté until vegetables are softened.
- Add minced garlic, grated zucchini, and diced red bell pepper. Cook for an additional 3-4 minutes. Stir in lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper.
- Pour in vegetable broth and red wine (if using). Simmer for 20-25 minutes, allowing the flavors to meld. While the Bolognese simmers, cook the pasta according to package instructions.
- Serve your Bolognese sauce over the cooked pasta. Garnish with fresh basil or vegan Parmesan, if desired.
