Savory Vegan Lentil and Cauliflower Bolognese

/ Vegan Recipes / By

Looking for a comforting vegan recipe that’ll satisfy your pasta cravings? This Vegan Lentil and Cauliflower Bolognese is the answer. Packed with protein-rich lentils and tender cauliflower, this dish is not just a healthy option, but also a delightful twist on the classic Bolognese.

This recipe is perfect for those busy weeknights when you need something hearty and nourishing. It’s incredibly simple to prepare, and the flavors meld beautifully as it simmers, offering a rich and satisfying meal that everyone will enjoy.

Delicious Vegan Lentil and Cauliflower Bolognese Recipe

A bowl of Vegan Lentil and Cauliflower Bolognese on spaghetti, garnished with basil, on a wooden table with cheese and wine.

This Vegan Lentil and Cauliflower Bolognese is a flavorful sauce featuring earthy lentils and roasted cauliflower. The dish is well-balanced with aromatic herbs and spices, creating a harmonious blend that’s both savory and satisfying. Serve it over your favorite pasta for a wholesome dinner.

Ingredients

  • 1 cup green or brown lentils, rinsed
  • 1 medium head of cauliflower, cut into small florets
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Cooked pasta of choice, for serving
  • Fresh basil or parsley for garnish

Instructions

  1. Roast the Cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, or until golden brown and tender.
  2. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
  3. Add Lentils and Tomatoes: Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, and a pinch of salt and pepper. Add 3 cups of water, bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are cooked through.
  4. Combine: Once the lentils are tender, stir in the roasted cauliflower and mix well. Adjust seasoning if necessary.
  5. Serve: Spoon the Bolognese sauce over cooked pasta and garnish with fresh basil or parsley.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 350kcal
  • Fat: 10g
  • Protein: 18g
  • Carbohydrates: 55g