When you’re craving a hearty pasta dish, this easy vegan bolognese is sure to hit the spot! It’s loaded with veggies and protein and jam packed with the delicious Italian flavours. The perfect choice for your next meatless Monday.
The nuts and veggies give this dish the texture your looking for from a traditional Italian meat sauce, but with far fewer calories!
When preparing your veggies, you may use your shredder attachment on your food processor or Veggie Bullet. Then add your veggies to a large enough skillet that will also fit your sauce later. (If you do not have a large enough skillet, you may use a sauce pan. Just be weary of sticking if using a non stick pan. You may want to add a little more oil.)
Your cooked veggie and sun dried tomato mixture will look something like this. Don’t worry if it looks a little dry, the tomato sauce will add all the moisture needed. A bolognese sauce should be thick and rich, not watery.
Look how hearty this sauce is. Drooling, just thinking about it again! YUM!! Toss a few scoops of the sauce into your cooked and drained pasta and mix well to prevent sticking. Make sure to also scoop some extra sauce on top of each bowl when serving. I use roughly about half the sauce for mixing and the other half for topping each bowl.
Did you enjoy this EASY vegan bolognese recipe? I’d love to hear what you think in the comments below.
Looking for even more Italian recipes?
- 1 cup walnuts or pumpkin seeds for nut free
- 1/2 cup sun dried tomatoes gently packed
- 1 yellow or red onion quartered
- 4-5 cloves garlic peeled
- 1 cauliflower broken into large florets
- 32 oz tomato sauce or puree
- 2 cups low sodium vegetable broth
- 1/2 cup split red lentils
- 1 tsp sea salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 2 bay leaves
- 1 lb pasta of choice gluten free if preferred
- vegan Parmesan cheese
- fresh parsley
- Add the walnuts and sun dried tomatoes to the bowl of your food processor and pulse until broken down and crumbly, without pureeing. Transfer to a small bowl and set aside.
- Now add the onion, garlic and cauliflower florets to your food processor and gently pulse until chopped, but again, do not over process. You want to keep the pieces chunky for a hearty sauce. Work in batches if needed. (I have a 14 cup processor and usually do two batches.) Transfer each batch to a sauce pot or deep non stick skillet.
- Sauté the veggies over medium high heat, stirring occassionally, until softened, approx 5-7 minutes. You should not need water or oil, as the veggies will create their own moisture. But if things are starting to stick, add a 1-2 tablespoons of water or oil.
- Now add all the remaining sauce ingredients: walnut and sun dried tomato mixture, tomato sauce, broth, lentils and all the seasoning. Simmer for 15-20 minutes, until lentils are cooked and sauce is thickened. Taste for seasoning and add more salt or oregano, if needed. Once cooked, discard the bay leaves.
- Meanwhile, bring a large pot of generously salted water to a boil, and cook your pasta according to package directions for 'al dente' pasta. Then serve your pasta with a generous scoop of your Bolognese sauce on top.