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vegan lentil bolognese
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Vegan Lentil Bolognese (gluten-free, oil-free)

This vegan lentil bolognese is comforting, meaty, hearty, filling and nutritious. If you want a healthier version of a meat sauce you need to try this plant-based option!

Ingredients

  • 1 16 oz box of pasta I used quinoa pasta
  • 1 25 oz jar marinara
  • 1 8 oz container of mushrooms I used white button mushrooms
  • 1 large zucchini
  • 2.5 cups french lentils I use the pre-cooked vacuum sealed lentils from the produce section of Trader Joe's
  • 4 cloves fresh garlic
  • salt + pepper to taste
  • flat leaf parsley for garnish
  • vegan parmesan cheese

Instructions

  • Boil water and add the pasta in. Follow the box instructions and strain when it's done. Rinse the pasta if you buy gluten-free. 
  • While the pasta cooks, dice the zucchini, garlic and mushrooms really small and then add into a large non-stick pan. Saute in their own waters until cooked and reduced (about 5-10 minutes). 
  • Once the veggies are cooked, add the cooked lentils and entire jar of marinara into the pan. Add salt and pepper to taste. Stir until combined. 
  • Add lid to the pan with sauce and simmer on low for about 10-15 minutes. 
  • Top your pasta with the sauce and enjoy! Sprinkle on some vegan parmesan if you want!