Easy Vegan Bolognese
Total Time: 40 minutes Prep Time: 10 minutes Cook Time: 30 minutes Servings: 2
1 package of egg-free spinach pasta
1/2 cup of cooked lentils (I use a mixture of black and green lentils)
2 tbs of soy sauce
2 tbs of nutritional yeast
1 tbs of corn starch
24 oz of tomato sauce
2 cloves of garlic
1 tsp of oregano
1 tsp of stevia
1.Bring a large pot to a boil over high heat. Once water is boiling, add pasta and reduce to medium-high heat.
2.Cook for approximately 30 minutes or until done to your liking. Stir occasionally.
3.While pasta water is heating, finely chop shallots and mince garlic.
4.In a medium sized pot, add tomato sauce, shallots, garlic and oregano. Cover and cook on medium high heat for about 20 minutes, reducing excess liquid. Stir occasionally.
5.Once liquid has reduced, remove from heat and stir in stevia. Keep covered until pasta is ready.
6.In a small bowl, mix lentils, soy sauce, nutritional yeast, and corn starch. Let sit for 5 minutes
7.Drizzle a small amount of oil in pan and heat on medium high heat. Add lentil mixture and stir frequently for about 5 minutes. Remove from heat and let rest for 5 minutes.
8.Once sauce is done, add in lentil mixture
9.After straining the pasta, place pasta back into pan or in a large bowl and add in bolognese sauce.
10.Serve immediately or portion into tupperware.
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