Vegan Dinners
Hearty Vegan Walnut and Lentil Bolognese
This Bolognese combines the earthy heartiness of brown lentils with the rich, buttery crunch of toasted walnuts to create a deeply satisfying sauce. Slow-simmered with a classic soffritto and aromatic herbs, it delivers a complex umami profile that clings perfectly to your favourite pasta.
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
This hearty vegan bolognese uses toasted walnuts and brown lentils to create a rich, chunky texture that pairs perfectly with your favourite pasta. Simmered in a deep tomato and herb sauce, this recipe is a staple for any vegan kitchen looking for a satisfying and savoury dinner.
Step 1. Toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Transfer them to a food processor and pulse until they reach a coarse, crumb-like texture. Pulsing the walnuts rather than grinding them into a paste is essential as it mimics the traditional chunky texture of a ragu and provides a satisfying mouthfeel.In a large pot, sauté the diced onion, carrots, and celery in a splash of water or oil over medium heat until the onions are translucent and the vegetables have softened.
Add the minced garlic and tomato paste. Stir constantly for 2 minutes to caramelize the paste, which adds a deep, concentrated sweetness to the base of the sauce.
Stir in the pulsed walnuts, rinsed brown lentils, crushed tomatoes, vegetable stock, tamari, and dried oregano. The tamari provides a necessary hit of umami that rounds out the earthy lentils.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape.
While the sauce simmers, cook your pasta in salted water according to package directions.
Stir the balsamic vinegar into the sauce just before serving. The acidity of the vinegar cuts through the richness of the walnuts and brightens the overall flavour of the lentils.
Toss the cooked pasta with the sauce, adding a splash of pasta water if needed to help the sauce emulsify and cling to the noodles.
Notes
Protein Note: Brown lentils provide a robust base of plant-based protein and iron, making this a complete and satiating main course.
For the best texture, ensure you use brown or green lentils; red lentils will break down too much and lose the 'meaty' structure.
If the sauce becomes too thick while simmering, add an extra half cup of vegetable stock or water.
Letting the sauce sit for 10 minutes before serving allows the flavours to meld and the walnuts to absorb the savoury tomato liquid.
