Brownble Vegan Bolognese Recipe for Easy Healthy Meals

Discover the magic of a hearty, comforting Italian classic with a wholesome twist in our Brownble Vegan Bolognese recipe. Perfectly blending rich, savory flavors with plant-based ingredients, this sauce offers all the depth and satisfaction of traditional bolognese without any animal products.

Whether you’re a seasoned vegan, a curious foodie, or simply looking to add more meatless meals into your rotation, this recipe is sure to become a favorite.

Using wholesome ingredients like brown lentils and mushrooms, this bolognese is packed with texture and umami, creating a luscious sauce that clings beautifully to your favorite pasta. It’s not only delicious but also nutrient-dense and easy to prepare, making it an ideal weeknight dinner or a special meal for guests.

Let’s dive into why this recipe is a must-try and how you can make it your own!

Why You’ll Love This Recipe

This Brownble Vegan Bolognese is more than just a meatless sauce; it’s a celebration of flavors and textures that satisfy the soul. Here’s why it stands out:

• Rich umami depth: The combination of mushrooms and brown lentils mimics the hearty texture of ground meat perfectly.
• Nutritious and filling: Packed with plant-based protein and fiber, it keeps you energized and satisfied.
• Simple ingredients: Made with pantry staples and fresh veggies, it’s accessible and budget-friendly.
• Versatile: Perfect over pasta, spiralized veggies, or even as a filling for vegan lasagna.
• Family-friendly: Mildly spiced and full of flavor, it’s great for kids and adults alike.

Ingredients

• 1 cup brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, finely chopped
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1/4 cup dry red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, for garnish
• Pasta of choice, cooked according to package instructions

Equipment

• Large skillet or sauté pan
• Medium saucepan (for cooking lentils)
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Colander (for rinsing lentils and pasta)

Instructions

1. Cook the brown lentils: In a medium saucepan, add the rinsed lentils and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain and set aside.
2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
3. Add garlic and mushrooms: Stir in the minced garlic and chopped mushrooms. Cook for another 5-6 minutes until the mushrooms release their moisture and start to brown.
4. Incorporate tomato paste and spices: Add the tomato paste, dried oregano, basil, smoked paprika, salt, and pepper. Stir well to combine and cook for 2 minutes to deepen the flavors.
5. Deglaze with wine: Pour in the red wine (if using) and let it simmer until mostly evaporated, about 3-4 minutes.
6. Add crushed tomatoes and broth: Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
7. Combine lentils: Add the cooked lentils to the skillet and stir to combine everything evenly. Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until thickened to your desired consistency.
8. Adjust seasoning: Taste and add more salt, pepper, or herbs as needed. If the sauce is too thick, add a splash of broth or water.
9. Serve: Spoon the brownble vegan bolognese over your favorite cooked pasta. Garnish with fresh basil or parsley and enjoy!

Tips & Variations

For an extra burst of flavor, try adding a splash of soy sauce or tamari when cooking the mushrooms to enhance the umami.

• Make it gluten-free: Serve over gluten-free pasta or spiralized zucchini noodles.
• Spice it up: Add crushed red pepper flakes for a hint of heat.
• Swap lentils: Use green or black beluga lentils for a firmer texture and slightly different taste.
• Boost protein: Add cooked TVP (textured vegetable protein) or finely chopped walnuts for extra crunch.
• Meal prep friendly: This sauce keeps well in the fridge for 4-5 days and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This luscious vegan bolognese pairs beautifully with a variety of dishes. Serve it traditionally over your favorite pasta — spaghetti or fettuccine work exceptionally well.

For a low-carb option, try it over roasted spaghetti squash or zucchini noodles.

It’s also fantastic spooned into vegan lasagna layers, or even as a topping for baked potatoes or polenta. To complete the meal, add a crisp side salad or some garlic bread.

For more cozy dinner ideas, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

The Brownble Vegan Bolognese is a delightful way to enjoy a classic Italian favorite with a fresh plant-based perspective. Its rich flavors, hearty texture, and nourishing ingredients make it a standout meal for any occasion.

The best part? It’s simple enough for busy weeknights yet impressive enough to serve guests.

By using brown lentils and mushrooms as the base, you get a satisfying protein-packed sauce that doesn’t compromise on taste or comfort. Whether you’re a longtime vegan or just exploring meatless meals, this recipe will quickly become a go-to in your kitchen.

For more delicious plant-based recipes, don’t miss our Lion’S Mane Mushroom Crumble Recipes or the creamy and refreshing Lemon Ricotta Pasta With Arugula Recipe. Happy cooking!

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