Bolognese is a rich ragu that simmers for hours to extract the flavours from the contents. Luckily, making a plant based version doesn’t require nearly as much time to get that bold flavour! The caramelized vegetables give the sauce a sweetness that is absolutely irresistible.
This recipes makes for an awesome substitution for ground round or veggie ground. If you’re looking for a soy-free way to make a meaty vegetarian sauce for your pasta dishes, try this idea on for size … it’s delicious and nutritious! (not to mention completely satiating!)
You can use this sauce for pasta, pizza or even to stuff vegetables with (think stuffed peppers, mmmmm)
1 cup diced onion
1 cup chopped celery
1 cup chopped carrot
2.5 cups chopped tomato
1 cup lentils (colour of choice)
2 cups vegetable stock
4 cloves minced garlic
2 tbsp red wine vinegar
1/2 cup non-dairy milk
2 tbsp mixed dried herbs (fennel, oregano, parsley, basil)
salt and pepper to taste
2 tsp coconut oil for frying
In a large saucepot, heat oil on medium-high. Add onions, carrots, onion and garlic.
Cook, stirring often, for about 15 minutes.
Add vinegar, broth, 1 cup water, lentils, tomatoes, oregano, parsley, fennel and basil.
Reduce heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
Add milk to Bolognese and continue to simmer for an additional 10 minutes.
Season with salt and pepper.
Tip: double the recipe and freeze the excess for a later date