Vegan Lentil Bolognese

A simple and delicious hearty sauce to go with your favourite pasta. This meal comes together in 45 minutes or as little as 20 minutes if you have already cooked the lentils and oats.

The steel cut oats add a chewy texture to this sauce that helps to give it a “meaty” feel. If you don’t have steel cut oats you could use brown rice instead (do not use rolled oats as you really want the chewiness here, not porridge!).

The marmite adds savoury depth of flavour, if you don’t have any you could try mild miso paste instead. While the blackstrap molasses add a subtle caramel flavour.

I love this with some toasted pumpkin seeds on top for a bit of crunch. I served it over wholemeal penne pasta but any pasta will be fine.

Yum

Vegan Lentil Bolognese

Recipe by:
Yield: 6-8 servings
Cook time: 45 minutes

Ingredients

¾ c dried french lentils ¼ c steel cut oats (or brown rice or more lentils) 1 500g package of pasta (I used wholemeal penne) 2 onions diced 2-3 c of finely diced or grated vegetable (carrots, celery, capsicum, mushroom etc) 1 tsp minced garlic 3 Tbsp soy sauce (or tamari for GF or liquid aminos for soy free) ¼ c tomato paste 2 tsp blackstrap molasses 1 tsp marmite pepper and/or salt to taste

Directions

  1. Rinse and drain the lentils and steel cut oats and add to a pot. Then add enough water to cover by approximately 3cm. Bring to a boil, then simmer for 35 mins.
  2. Meanwhile dice your onions and vegetables.
  3. When the lentils have around 15 minutes to go, start the onion frying in a medium/large pot or pan. To fry without oil, first heat the pan up to very hot, add the onions and stir until they are beginning to brown and stick to the pan. Now add 2-3 Tbsp of water, turn the element down to medium/low and cover with a lid.
  4. Now, start your pasta cooking according to the package instructions.
  5. After 3-4 minutes add the diced vegetables. Stir fry for a couple of minutes, adding water whenever it starts to stick.
  6. Add the garlic and stir fry for another minute.
  7. Add all the remaining ingredients (soy sauce, tomato paste, blackstrap molasses, marmite) and half a cup of water. Mix through and then put the lid back on.
  8. When your lentils are cooked, drain and add to the vegetable mix and stir through. Add more water if it’s getting too thick and let it simmer until the pasta is ready.
  9. Taste and add salt and or pepper if desired.
  10. Drain your pasta and serve.