Vegan version of Bolognese Sauce that is both hearty and delicious. This recipe is going to blow your skirt up!
I’m so excited to share this recipe with you today. My incredibly talented friend, Kathy Hester, has a cookbook out called The Great Vegan Bean Book. She offered to send me a copy of her cookbook to review and she’s also given me the nod to give away a copy of this amazing book. So make sure you scroll to the bottom for giveaway details.
I met Kathy a couple of years ago at a food conference. I had the pleasure of riding back to our hotel in a golf cart with her. We had already met, but it was that ride that cemented our friendship. Every time I think of my attending my very first conference I think of Kathy, and our chat on that golf cart. She was just the sweetest, kindest person. She took the edge of my nerves so quickly. She’s just good people and I adore her immensely.
Kathy has a blog called Healthy Slow Cooking. It’s such a cool blog, and great inspiration for meatless meals. I will admit readily that I am, in fact, a carnivore. I am not a Vegan, nor a Vegetarian. However, we do eat meatless at least once or twice a week. I am a big fan of the Meatless Monday movement. So I am always on the lookout for great meatless recipes. I feel like it’s a healthy approach for my family to cut back on our consumption of meat. It’s also a cost-effective way to feed a family with big appetites.
What I love most about Kathy’s cookbooks are you can enjoy them whether you are Vegan, Vegetarian, or meat eater. The recipes are filling and hearty. That works well for my family. We like protein, in any form. I have to admit we’re not big salad eaters. We like a substantial meal. The recipes in Kathy’s cookbook fill that need. Deliciously, in fact.
I made her Lentil Quinoa Bolognese Sauce. It is spectacular. I’m munching on a batch while I write this up. Consequently my computer screen is covered in sauce. Now that is a sign of a good meal!
Places to stalk Cravings of a Lunatic!
- 1 cup (192 g) lentils (green, brown, or beluga), I combined green and brown for mine
- 3 medium carrots, peeled if not organic, cut into 4 large pieces
- 1 to 2 cups (235 to 475 ml) water, I used just over 2 for mine
- 2 tablespoons (28 ml) olive oil
- ½ small onion, chopped
- 1 bell pepper, cored, seeded and chopped, I used 2 in mine
- 3 cloves of garlic, chopped
- 1 can (20 ounces or 560 g) crushed tomatoes, or 3 cups (750 g) homemade puree plus 2 tablespoons dried basil
- 1 and ½ teaspoons dried oregano
- 1 tablespoon dried basil
- ½ teaspoon red pepper flakes or crushed dried chiles (optional)
- 1 small bunch kale, stems removed and torn into small pieces (about 3 cups or 201 g) (optional), I left this out of mine
- ½ cup (87 g) quinoa, rinsed well
- ½ cup (120 ml) red wine or 2 tablespoons (28 ml) balsamic vinegar
- Salt and pepper to taste, I left the pepper out of mine
- Cooked pasta, for serving (GF)
- Add the lentils, carrots, and water to a large soup, or stock pot.
- Turn the heat to high and cook until the mixture is simmering. Decrease the temperature to low and cover. Cook until the lentils are tender, which should take about 20 to 30 minutes.
- While the lentils are cooking, heat the oil in a frying, or saute pan over medium heat.
- Add the onion and cook for about 5 minutes, until it's translucent.
- Add the bell pepper and the garlic, cook for 1 minute more.
- Once the carrots and lentils are cooked remove the carrots from the pot of lentils and add them to a food processor or blender along with the tomatoes, oregano, basil, red pepper flakes, kale, and sauteed veggies, and give the food processor a big whir until everything is smooth.
- Now add the quinoa and red wine to the pot of lentils. Turn your heat to medium and start cooking, allow it to simmer again, then you can cover it and decrease the heat right down to low. Cook until the quinoa show white tails.
- Now add the mixture from the food processor to the lentil-quinoa mixture. Cover and cook over low heat until the sauce comes together and heats up thoroughly. This should take about 20 minutes.
- Pile this sauce on top of cooked pasta.
- Serve with a big old Pasta Loving smile!
I love this bolognese sauce so much. You will not miss the meat in this one. I can guarantee you that. It’s hearty, filling and absolutely delicious.
I did leave the kale out of mine. Kale is not my friend. I have IBS and dark greens really bother me. So just FYI, mine is missing the kale.
I tried a few other recipes from Kathy’s book, The Great Vegan Bean Book. Every single one wowed this family. I particularly loved the Enchanted Vanilla Pancakes, the Pepita Black Bea Dip, and the Vanilla and Rose Water Parfaits. Every recipe was easy to follow and the taste was bang on. I am so utterly impressed with this cookbook.
Disclosure: Kathy provided me a copy of her book, for free, but there was no other compensation for this review. Y’all know me, if I didn’t like something I’d straight up tell you that. This is one I not only liked, but loved.
Also this post contains affiliate links. I earn a small commission if you purchase any items I recommend. Thanks for supporting my blog.
Craving more meatless recipes? Check these out:
You can find more meatless monday recipes and healthy recipes by searching my recipe index. You can also follow me on pinterest. I have a meatless monday cravings board, as well as a healthy cravings board. Lots of inspiration for anyone looking for healthy recipes.
I also have tons of non-healthy recipes for when you’re feeling indulgent. Just keeping it real peeps, just keeping it real. Thanks for reading!
Toodles and smoochies! xx