Lentil and Tempeh Bolognese (Vegan)
This hearty vegan bolognese is made with a blend of lentils, tempeh, and mushrooms for a meaty texture, umami flavor, and lots of protein.
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Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery diced
- 3 cloves garlic minced
- 8 oz tempeh minced (can use food processor)
- 4 oz mushrooms minced (can use food processor)
- ¼ cup dry red wine**1 or 1 tbsp balsamic vinegar + 3 tbsp water
- 3 tbsp tomato paste
- 28 oz can whole or crushed tomatoes
- 2 cups water
- 1½ cups cooked lentils
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp soy sauce, tamari, or
coconut aminos* - ¼ tsp salt or more to taste
- ground black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Add onions, carrots, celery, garlic, and a pinch of salt. Cook until onions start to brown and celery softens, 5-8 minutes.
- Add minced tempeh and mushrooms and another pinch of salt. Cook 2 minutes, stirring constantly.
- Add wine (or balsamic vinegar and water) to deglaze the pan. Stir constantly for 1 minute, scraping the bottom of the pot for any stuck pieces. Add a splash of water if needed.
- Add tomato paste and stir constantly for 1 minute or until the color darkens. Add a splash of water if the bottom starts to stick.
- Add tomatoes. If using whole tomatoes, add ½ cup of water and crush the tomatoes with your stirring spoon.
- Add remaining water, lentils, bay leaf, thyme, oregano, and soy sauce. Cover and simmer for 30 minutes. Stir occasionally to prevent burning on the bottom.
- Adjust seasonings to taste, adding more salt, pepper, or sugar as desired.
Notes
1) See this list for vegan-friendly wine.