This homemade vegan bolognese recipe is great over pasta, and in homemade lasagna!It's flavorful and rich, and packed with good for you ingredients!Special Tip: If you don't want to use walnuts, cashews and pecans will work instead.
In a large bowl, add the lentils and 2 cups of cold water. Set aside to soak for 30 minutes while you prep the rest of the ingredients.
Heat a sauce pot over medium-high heat. Spray with olive oil and add the onions, cook until lightly browned. Stirring often to avoid burning.
Add in the carrots, garlic, Italian seasoning, salt and pepper. Cook until fragrant, abut 1 minute.
Stir in the tomato paste and cook (sitting often) until it is a dark red color (about 3 minutes).
Pour in the wine and scrape the bottom of the pan to deglaze. Cook for 3 minutes until thickened a little.
Pour in the broth and mix well with the tomato pasta and wine.
Add the lentils, and walnuts and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to a simmer (sitting often) for 20 minutes.
Add the crushed tomatoes and continue to simmer (sitting often) for 15 minutes, or until the lentils are tender.
Serve over pasta, or add to a vegan lasagna.
Notes
Serve with one pack of spaghetti (cooked according to package). Or chickpea pasta for lower carbs.