This vegan Bolognese sauce is both delicious and satisfying, plus much healthier than its
counterpart. A cup of regular Bolognese sauce clocks in at 13 pts+, whereas my
version has just 3 pts+ per generous one cup serving. This would be a great
recipe to make for a crowd because it will please the meatiest of eaters – and
you don’t even have to tell them it’s vegan. It freezes well, and can be used
anywhere you’d use regular Bolognese sauce – on pasta, in lasagna, with gnocchi,
or as pictured below with polenta.
Yields 8, 1 cup servings. 3 pts+ each.
- 1 cup dried lentils (any variety)
- 1 28 oz can diced tomatoes
- 1 cup mushrooms, chopped
- 2 large carrots, grated
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 cup veggie stock
- salt and pepper to taste
First, cook your lentils. Rinse them and then add them to a pot with 2 cups
cold water. Bring to a boil, then down to a simmer for 15-20 minutes, until
tender. Drain and set aside. (You can chop your veggies up while the lentils are
cooking if you haven’t done so already.
Heat up oil in a pot or dutch oven. Add in your onion and cook until soft,
about 5 minutes.
Next, add in the garlic and cook until fragrant, 1-2 minutes. Then add your carrot and celery and cook until veggies are translucent, another 3-4 minutes.
- Add in the rest of the ingredients - the tomatoes, mushrooms, cooked lentils, and stock, and stir to combine.
- Bring to a boil, cover, and then bring down to a simmer and let cook 20-25 minutes.
- Using a stick blender or a regular blender, blend sauce until uniform consistency.
- Season with salt and pepper if desired and enjoy!