Vegan Lentil Bolognese with Cashew Parmesan
A hearty and flavorful Vegan Lentil Bolognese served with Cashew Parmesan. This dish combines lentils, mushrooms, and a rich tomato sauce, topped with a nutty cashew cheese. Perfect for a comforting meal.
Details
- Author: CuisineSavvy
- Cuisine: Italian
- Course: Main
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Diet: Vegan
- Tags: Vegan, Gluten-Free, High-Protein, Italian, Comfort Food
Nutritional Values
This Vegan Lentil Bolognese is a nutritious and hearty dish, packed with plant-based protein from lentils and cashews. The addition of mushrooms and a variety of herbs enhances the flavor and provides antioxidants. Cashew Parmesan adds healthy fats and a cheesy flavor without dairy.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 kcal | -- |
| Total Fat | 15 g | -- |
| Saturated Fat | 2 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 400 mg | -- |
| Total Carbohydrate | 58 g | -- |
| Dietary Fiber | 12 g | -- |
| Total Sugars | 8 g | -- |
| Protein | 18 g | -- |
Ingredients
For the Vegan Lentil Bolognese: - 2 tablespoons olive oil, divided - 1 cup yellow or white onion, chopped - 1 large rib celery, chopped - 2 medium-sized carrots, chopped - 1 cup button mushrooms, cleaned and sliced - 3 cloves garlic, minced - 1 cup brown or green lentils, rinsed - 1 28-ounce can diced or crushed tomatoes - 3 tablespoons tomato paste - 1/2 cup red wine - 3/4 cup water - 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary - 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme - 2 teaspoons oregano, or 1 teaspoon dried oregano - 1 pinch red pepper flakes - 1/4 teaspoon salt, or to taste - 1/3 cup fresh basil leaves, chopped - 12 ounces penne or rigatoni pasta (or linguine, if you prefer) For the Cashew Parmesan: - 1 cup raw cashews - 1/4 cup nutritional yeast - 3/4 teaspoon salt - 1 teaspoon olive oil
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, and mushrooms. Saut\u00e9 for 5-7 minutes until the vegetables are softened. 2. Add the minced garlic and cook for another 1-2 minutes until fragrant. 3. Stir in the lentils, diced tomatoes, tomato paste, red wine, water, rosemary, thyme, oregano, red pepper flakes, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender. 4. Cook the pasta according to package instructions. Drain and set aside. 5. For the Cashew Parmesan, combine the raw cashews, nutritional yeast, salt, and olive oil in a food processor. Pulse until the mixture resembles a coarse crumb. 6. Stir the chopped basil into the bolognese sauce. Serve the sauce over the cooked pasta, topped with Cashew Parmesan.
External Recipes
- Vegan Lentil Bolognese (Health Score: 85)
Allergens
Tree Nuts
HealthScore: 85
Rich in protein and fiber, this bolognese is made with whole, plant-based ingredients and is free from processed foods. The use of lentils and cashews adds protein and healthy fats, making it a well-rounded meal.