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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan bolognese

July 19, 2016 by Ania - 34

easy, gluten-free, healthy, Italiango to recipe

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vegan bolognese

Today’s dish is a little bit more on the hearty side yet still super summery, bursting with flavours of sun-drenched tomatoes and basil. This is my attempt at the famous pasta alla bolognese vegan-style – vegan bolognese.

It’s easy to put together, super filling and ideal after a hardcore workout if you or someone you feed happens to be a bit of a fitness enthusiast (looking at you, Duncan) or a gym bunny.

All three key components – wholemeal pasta, lentils and walnuts provide plenty of plant-based protein, which aids the muscle recovery process and puts the minds of those who constantly ask if you ‘are getting enough protein?’ at rest 😉 .

wholemeal spaghetti

vegan bolognese sauce

vegan bolognese close

vegan bolognese portion

5.00 from 8 votes
Print
  • serves: 2-3
  • prep: 15 min
  • cooking: 20 min

Ingredients


VEGAN BOLOGNESE SAUCE

  • 2 tbsp / 30 ml olive oil
  • 1 small red onion, finely diced
  • 3 large garlic cloves, finely diced
  • 1 carrot, very finely diced
  • 1 celery stalk, very finely diced
  • 12 cherry tomatoes, washed and halved
  • ¼ cup dry small green or puy lentils, cooked
  • 6 sun-dried tomatoes*
  • large sprig of basil
  • large handful of walnuts, approx 25 g
  • 3 tbsp tomato sauce
  • ¼ tsp hot chilli powder (optional)
  • grated nutmeg, to taste
  • 1 tbsp balsamic vinegar
  • 1-2 tsp sugar (optional, if tomatoes aren’t sweet already)
  • salt and pepper, to taste

REMAINING INGREDIENTS

  • fresh basil, to garnish
  • 200 g wholemeal spaghetti (gluten-free for GF version)

Method

  1. Boil a big pot of water for the pasta. Heat up olive oil in a large frying pan.
  2. Add diced onion to the pan and fry on a low heat until soft, then add in diced carrot and celery. Fry until soft, stirring frequently. Finally add in garlic and sauté until it softens and becomes fragrant.
  3. Place sun-dried tomatoes in a small bowl. Once pasta water has come to the boil, ladle out a small amount of boiling water and pour it over your dried tomatoes. Let them soak for 5-10 minutes. This will soften them. Cook your pasta in the remaining water until nearly al dente, drain and set aside.
  4. Chop softened sun-dried tomatoes roughly and put them into a pestle and mortar. Pound them into a paste. Add walnuts and chopped basil leaves and work them into the sun-dried tomatoes. Add a bit of olive oil or water (if you don’t want to use too much oil in your meals) to help you work this quick pesto better.
  5. Move mirepoix (onion, carrot, celery and garlic mixture) to the side of the pan and place cherry tomatoes on the pan, cut side down. Let them cook for about a minute, then add pesto in, cooked lentils, a bit of tomato sauce and balsamic vinegar. Season with sea salt, black pepper, nutmeg, chilli and sugar to taste.
  6. Add cooked pasta to the pan. Toss it in the sauce, let it warm up for a minute and serve.

Notes

* I used dry sun-dried tomatoes here. If yours have been preserved in oil, there is no need to soak them as they should be soft and plump already.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Leah says

    July 22, 2016 at 1:30 am

    I just found your blog through pinterest (the chocolate and orange twists), and everything looks so good! I can’t wait to try out some of your recipes. Your photos are absolutely beautiful, and so is the layout of your blog <3. Have a great day! Can't wait to read more of your blog :).

    Reply
    • Ania says

      July 22, 2016 at 10:44 am

      Thanks so much, Leah! Your comment made my day! 🙂

      Reply
  2. Marly says

    July 24, 2016 at 4:33 pm

    This looks amazing Ania! Do you know I recently cooked up some lentils and I’ve been trying to think about what to do with them. They’re in the freezer while I’ve been waiting for inspiration. And Shawn and I are heading out to visit his parents so I think fixing this recipe for them will be perfect! Love it!

    Reply
    • Ania says

      July 24, 2016 at 8:20 pm

      Thanks Marly, that’s so great to hear. I agree, I think your frozen lentils would love to get acquainted with some sun-dried tomatoes, walnuts and basil 🙂 I hope your in-laws will enjoy this dish! x

      Reply
  3. Sandra Monger says

    August 21, 2016 at 8:04 pm

    Hello Ania, this is the best bolognese recipe ever! I have made it twice now and love it, as does my husband. I love the texture of the walnuts, genius!!!!x

    Reply
    • Ania says

      August 21, 2016 at 8:12 pm

      Aw, thanks so much, Sandra. I’m so chuffed to hear that! Your comment made my day 🙂 x

      Reply
  4. Deirdre Kehoe says

    January 8, 2017 at 9:20 pm

    I’ve just finished eating this and it was delicious! I added a splash of wine and I blended the pesto for the sake of laziness. There’s a real depth to the flavour. Thanks so much for the recipe!

    Reply
    • Ania says

      January 10, 2017 at 12:23 pm

      Thanks Deirdre, that’s so nice to hear! Ania

      Reply
  5. Ruth Knight says

    May 2, 2017 at 1:17 pm

    Excellent recipe!

    Reply
    • Ania says

      May 2, 2017 at 5:00 pm

      Thanks so much, Ruth! Lovely to hear 🙂 Ania

      Reply
  6. Charlotte says

    July 6, 2017 at 8:09 pm

    Hi I’ve made this twice now and both times it was delicious! Do you know the nutritional information for the dish? Thanks 🙂

    Reply
    • Ania says

      July 6, 2017 at 8:22 pm

      That’s lovely to hear, Charlotte! I’m sorry but I don’t have a nutritional information counter, I’m afraid. Ania

      Reply
  7. Molly says

    January 10, 2018 at 1:18 am

    Absolutely delicious! I am doing veganuary and I think I have found myself a delicious staple that I would be more than happy to give my meat-eating pals. 10/10!

    Reply
    • Ania says

      January 10, 2018 at 1:23 am

      Thanks, Molly! I’m delighted to hear that!! Ania

      Reply
  8. Tamar Noel says

    January 16, 2018 at 5:32 pm

    This really hit the spot. Loved it. There were no left overs. Can’t wait to make it again

    Reply
    • Ania says

      January 16, 2018 at 7:55 pm

      Thanks for kind words, Tamar! That’s great to hear!! Ania

      Reply
  9. Bridget Childs says

    March 26, 2018 at 12:53 am

    YASSSSS!! I used Zucchini instead of GF pasta, Oh My Goodness!! I thank you Ania!!! You are making my vegan journey delicious!!!!!

    Reply
    • Ania says

      March 26, 2018 at 11:11 am

      I’m delighted to hear that, Bridget! Thank you for taking the time to comment! 🙂 Ania

      Reply
  10. Jayne says

    March 30, 2018 at 4:22 pm

    I used this bolegnese recipe for a lasagne filling and made the white sauce with a plant based milk , it was delicious !Have saved this recipe ! Thanks ! 😊

    Reply
    • Ania says

      March 30, 2018 at 5:53 pm

      I’m delighted to hear that, Jayne! Thanks for letting me know! Ania

      Reply
  11. Carlos says

    April 27, 2018 at 1:32 am

    Simple and delicious

    Reply
    • Ania says

      April 27, 2018 at 10:47 am

      Thanks, Carlos! I’m very happy to hear that! Ania

      Reply
  12. Anita says

    May 29, 2018 at 7:03 pm

    How will it taste without the walnuts. She is allergic to nuts and carrots

    Reply
    • Ania says

      May 29, 2018 at 7:11 pm

      Hi Ania,

      If that’s the case, I would recommend doing this recipe instead as I feel that walnuts are pretty integral to this one. Ania

      Reply
  13. Virlana says

    June 10, 2018 at 9:43 pm

    I’ve tried many lentil recipes I’ve found online that have been massive failures (especially lentil “meat”balls), but this one turned me into a lentil-lover, and I keep returning to it! I’m going to make it again today, and later this week try your lentil meatball recipe soon too! Thank you!

    Reply
    • Ania says

      June 12, 2018 at 11:46 am

      Aw, thanks so much, Virlana! I’m delighted to hear that! Ania

      Reply
  14. Jenn says

    September 11, 2018 at 11:40 pm

    Made this for dinner tonight. Delicious! Even my kids gobbled it up!

    Reply
    • Ania says

      September 12, 2018 at 9:26 pm

      That’s great to hear, Jenn! Thank you! x Ania

      Reply
  15. Jo Watson says

    October 14, 2018 at 5:33 pm

    My daughter loved this! How long does it keep for in the fridge after?

    Reply
    • Ania says

      October 14, 2018 at 7:11 pm

      Glad to hear that, Jo! I am guessing similar to other vegan dishes, 4-5 days. Ania

      Reply
  16. Cat says

    November 12, 2019 at 8:24 pm

    I’ve just made this bolognese and doubled everything for extra portions, but it tastes too tangy/sour! Help!!

    Reply
    • Ania says

      November 12, 2019 at 8:55 pm

      Hi Cat,

      The addition of sugar will balance the acidity out. Hope that helps! Ania

      Reply
  17. Madeleine says

    January 19, 2020 at 9:55 pm

    Hello! this soundas absolutely delicious; it is suitable for batch cooking and freezeing? If I left the walnuts oput and added them fresh when reheating perhaps?…
    Thank you very much!

    Reply
    • Ania says

      January 20, 2020 at 1:31 pm

      Hi Madeleine,

      Yes, I have not tried freezing this one, but I am sure it will work fine. Here are two other bolognese recipes that I tend to batch cook and freeze: one with soy mince and mushrooms and one with lentils and mushrooms. Hope that helps! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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