As we brace for the changing seasons, what can be more comforting in the fall than a warm and filling pasta dish? This vegan and vegetarian bolognese sauce from Montreal-based nutritionist Vanessa Perrone works great for everyone; it is also gluten-free, dairy-free and nut-free. Most of all, it is absolutely delicious, filling and satisfying.
This vegetarian bolognese sauce is made with lentils, which adds protein to the dish, while the mushrooms bring a complex meat-y flavour. This recipe is super versatile. Serve it over your pasta of choice (like papardelle, as seen here), or roasted spaghetti squash for even more veggies.
This recipe comes from Everyday Mediterranean, Perrone’s guide to simple and nourishing everyday eating that is good for your health. Another great healthy recipe from her cookbook is this Fennel and Orange Salad, packed with Vitamin C and fibre. For breakfast, why not try her Egg and Halloumi Breakfast Plate or this Garlicky Rapini Galette? If you’re looking for some balanced dinner inspiration, try Perrone’s Flank Steak Salad With Crispy White Beans or this simple Baked Salmon With Gremolata Crust.
Vegetarian Bolognese with Lentils and Mushrooms
Ingredients
- 1 package dried wild mushrooms ½ oz
- 1 cup boiling water
- 1 onion quartered
- 1 celery stalk cut into chunks
- 1 carrot peeled and cut into chunks
- 1 package cremini mushrooms 8 oz
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup French (Puy) lentils
- 1 jar tomato purée (passata) 24 oz
- 1 sprig of thyme
- ½ cup fresh basil
- 4 cups water
- Salt and pepper
Instructions
- Soak the dried mushrooms in the boiling water for at least 5 minutes. Set aside, reserving the soaking liquid.
- In a food processor fitted with a steel blade, process the onion, celery, carrot, cremini mushrooms, and garlic into a coarse meal (see Notes).
- Set a large pot over medium heat and add the oil. Add the processed vegetables, and sauté for 5 minutes or until softened. Stir in the tomato paste, ensuring the vegetables are evenly coated, and cook for 1 minute.
- Add the rehydrated mushrooms and their soaking water, along with the lentils, tomato purée, thyme, basil, water, and salt and pepper to taste. Stir, then bring to a boil.
- Reduce the heat to medium-low, cover partially, and simmer for 30 minutes or until the lentils are tender. Adjust the seasoning to taste and serve. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
