Today’s dish is more on the autumn season side because bolognese is very versatile and can be adjust to any seasons easily. Personally, I find the vegan versions more filling than the original non-vegan variations. As bolognese is a hearty and chunky sauce filled with meat originating from Bologna, Italy. It’s best to serve it over spaghetti, but any kind of pasta will do it. My secret ingredient is the wild mushrooms that my grandpa gathered in the forest, they give some meaty chewiness and earthy flavor to the sauce.
As always, it’s easy to put together – you will need only one pot!
Gluten-free Vegan Lentil Bolognese
- 1 medium red onion, diced
- 2 medium carrots, finely chopped
- 1 dl dry white wine
- 4 handful wild mushrooms, roughly diced
- 250 g dried lentils
- 3 cups veggie broth
- 2 cups kangen water
- 1 cup crushed tomatoes
- 1/3 cup fresh parsley, finely chopped
- 5 pieces basil leaves, finely chopped
- salt, pepper to taste
- 1 pinch chilli flakes
- 2 tbs olive oil
1. Prepare your pasta according to package directions.
2. Meanwhile in a large pot heat up the oil over medium heat, add the onions and carrots and sauté for 5 minutes.
3. Splash the white wine over the veggies for another 5 minutes to cook off the alcohol.
4. When the pot is quite dry add the lentils, mushrooms, crushed tomatoes, Kangen water and the veggie broth. Stir it well together and bring it to a boil over high heat.
5. Once it starts to boil add the herbs and spices and cook over medium heat for another 20 minutes until the lentil softens.
6. Serve over the pasta.
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Photo: Imola Toth