20 Minute Vegan Bolognese
20 Minute Vegan Bolognese
Servings: 4
Calories: 555kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium white onion diced
- 2 medium carrots diced
- 1 pound mushrooms diced
- 3 garlic cloves minced
- 1 15-ounce can lentils, drained and rinsed
- 1 24-ounce jar vegan pasta sauce
- 1 cup non-dairy milk optional
- Dried oregano basil, and parsley, to taste
- Salt and black pepper to taste
- 1 pound gluten-free pasta of choice
- Red chili flakes to taste (optional)
Instructions
- Heat the oil over medium heat and add the onions and carrots. Cook until translucent, about 3 minutes. Add the mushrooms and garlic. Cook until the mushrooms have started to soften, another 3 minutes. Once the veggies have softened, add the lentils and sauce. Cook until the sauce begins to bubble, then reduce heat to low.
- Stir in the milk (if using, for thinner sauce) and the dried herbs, salt, and pepper to taste. Simmer for 10-15 minutes.
- While the sauce is simmering, cook the pasta according to the package instructions. Drain and return it to the pot. Add 1-1½ cups of sauce to the pasta. Stir to coat the noodles.
- Serve noodles topped with additional sauce. Sprinkle with chili flakes if desired.
Nutrition
Nutrition Facts
20 Minute Vegan Bolognese
Amount Per Serving
Calories 555
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 65mg3%
Potassium 823mg24%
Carbohydrates 95g32%
Fiber 6g24%
Sugar 8g9%
Protein 20g40%
Vitamin A 5325IU107%
Vitamin C 10.1mg12%
Calcium 127mg13%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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