I was amazed when I first tried a plant-based bolognese recipe. Then I played around with the ingredients I love the most and landed on this simple, flexible version. It’s easy to make ahead, freeze, and adjust to your taste buds. I have two versions of this recipe: one with soaked red lentils and the other without. The only difference is a slight change to the simmering instructions.
I was never a big meat eater and at various times in my life, for various reasons, I’ve paused on meat. When I was doing research on food to help my older son, I starting thinking beyond just meat, and considered the impact of other foods, like dairy and processed sugar.
Fast forward to the last few years I’ve been slowly focusing on mostly plants and experimenting with plant-based ingredients, especially for some of my favorite treats.
I’ve always loved sauces and pasta and wanted to find a way to reduce the carbohydrates, while still enjoying a hardy bowl of pasta using plant-based options that are nutrient dense and natural (meaning not processed).
I’ve been eating lentil pasta for a few years. It makes a great base for so many dishes, and I can make it in less than 15 minutes: 5 minutes to heat the water in the pot, and then 9 minutes of steady low boil time.
Of course you can use this bolognese recipe on other pasta, zucchini noodles, vegetable noodles, or just by itself with basil, Parmesan, or a plant-based version of Parmesan. And read the recipe headnotes about making a creamy version of this bolognese. I have a meat-based bolognese recipe in my first cookbook, and didn’t add cream to it, but you can do so easily. Enjoy!