For an even richer flavor, consider adding a splash of red wine to the sauce while it simmers. Garnish with freshly grated Parmesan cheese (if not vegan) and serve with a vibrant green salad for a complete and satisfying meal. This Bolognese is excellent served over pasta, polenta, or even stuffed into bell peppers.
Delicious Vegetarian Bolognese
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PREP TIME15 mins
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COOK TIME29 mins
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TOTAL TIME44 mins
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SERVING4 People
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VIEWS7
Embrace the rich, comforting flavors of Italy with this hearty vegetarian Bolognese. A medley of finely chopped mushrooms, sweet leeks, and earthy lentils simmered in a vibrant tomato sauce, enriched with a touch of crème fraîche for a velvety smooth finish. This dish is even better the next day, making it perfect for meal prepping or a delightful family dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol61 mg
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Fiber9 g
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Protein13 g
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Saturated Fat11 g
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Sodium1498 mg
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Sugar6 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
02
Step
20 mins
Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.
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RECIPE REVIEWS
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Please Rate
Federico Bergnaum
Jul 1, 2025The sambal oelek gives it just the right amount of kick. I added a little extra because I love spicy food!
Webster Harris
Jul 1, 2025I was skeptical about the lentils, but they add such a wonderful texture and heartiness to the sauce.
Seamus Weissnat
Jun 30, 2025This recipe is a game-changer! My family, even the meat-eaters, loved it.
Gregg Colepowlowski
Jun 30, 2025My family is vegetarian and we are always looking for new options. This is great.
Darron Altenwerth
Jun 30, 2025I used vegetable broth that I made myself, and it added such a depth of flavor.
Clark Senger
Jun 28, 2025So easy to make, and the leftovers are even better. This is going into my regular rotation.
Braxton Champlin
Jun 27, 2025I will make this again. Thank you for the recipe.