This Vegan Lentil Bolognese Sauce is no joke. It’s flavorful, rich in proteins, and can assure you that you won’t miss meat while eating this! There are simple ingredients that you should use, because they make a huge difference in taste. What’s more, the recipe is simple and quick! You’ll have your dinner ready on the table in half an hour.
As a kid, one of my favorite meals was spaghetti bolognese. Well, it still is, but I’m always looking for some high protein meat substitutes. Lentils are an amazingly healthly food and my favorite source of protein. Besides that, they have massive amounts of essential vitamins, minerals and fiber. Nutty, earthy in flavor and simple to make – that’s what I’m always looking for!
I’ve made a vegan “bolognese” before, but could never get the taste right. I made little changes and here it is. This Vegan Lentil Bolognese Sauce will surely blow you away! Made with fresh, grown in Italy, Pomi chopped tomatoes and tomato sauce (no preservatives, salt, sugar or artificial flavors). You can get your $1 off coupon for any Pomi product here!
An addition of sundried tomatoes and a little bbq sauce is a game changer as well! Trust me, and don’t skip it!
Gluten free chickpea pasta tossed with this lentil sauce has a deep, rich flavor, and I can assure you, it will please everyone without missing out on meat!
THIS VEGAN LENTIL BOLOGNESE SAUCE WITH CHICKPEA PASTA IS:
- Made gluten free & vegan
- High in protein and fiber
- Filling
- Easy to make
- Deep in flavor
- Crazy delicious!
Have you made the recipe?! Don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!
Ingredients
- 1/2 box chickpea pasta (2 servings) or more
- 1/2 cup dry green lentils
- 1 1/4 cup water
- 1/4-1/2 tsp pink salt
- 2 tbsp avocado oil
- 3/4 cup onion, chopped
- 1/4 tsp pink salt
- 2 garlic cloves, minced
- 1/4 cup dried tomatoes, chopped
- 1 1/2 cup Pomi chopped tomatoes
- 1/3 cup Pomi tomato sauce
- 1 tbsp bbq sauce
- 3/4 tsp cumin
- 3/4 tsp oregano
- 1/4 tsp cayenne pepper
- pink salt and pepper to taste
- fresh basil to top off
Instructions
- Place the lentils in a strainer and thoroughly rinse under running water.
- In a small saucepan, place the lentils and water.
- Bring to a boil, then reduce heat.
- Cook for about 15-20 minutes or until soft. Add more water if needed. Lentils are cooked as soon as they're tender.
- Turn off the heat and stir in 1/4-1/2 tsp salt.
- Meanwhile, cook the pasta and set aside.
- Heat up avocado oil. Add onion and 1/4 tsp salt. Sautee for about 4-5 minutes, add garlic and cook additional minute or two.
- Add cooked lentils, chopped dried tomatoes, pomi chopped tomatoes, sauce, bbq sauce, spices, salt and pepper. Stir well and cook for about 5 minutes.
- Divide pasta between two plates, top with the "bolognese sauce" and fresh basil.
This blog post is sponsored by Pomi. All opinions are based on my personal experience. I only recommend products that I truly love and use myself!