Description
A rich, hearty vegan meat sauce packed with lentils, vegetables, and savory umami flavor. Perfect for pasta, rice, or meal prep.
Ingredients
Olive oil cooking spray or 2 tbsp olive oil
1 onion, finely diced
3 carrots, finely diced
3 celery sticks, finely diced
3 garlic cloves, minced
1 tsp salt
2 tbsp sweetener or brown sugar
1 cinnamon stick
1 bay leaf
3 tbsp tomato puree
1 tbsp soy sauce or Tamari
1 tbsp Marmite or 2 tbsp yeast flakes
250 g butternut squash, cubed
400 g chopped tomatoes
960 ml vegetable stock (2 cubes)
200 g brown lentils, rinsed
100 g red lentils, rinsed
Instructions
1. Spritz a large pan with oil and cook onion, carrots, and celery for 8-10 minutes.
2. Add garlic, bay leaf, cinnamon stick, sweetener, and salt. Stir for 1 minute.
3. Add tomato puree, soy sauce, Marmite, squash, tomatoes, stock, and lentils.
4. Bring to boil, then simmer 25–30 minutes until lentils are soft.
5. Remove bay leaf and cinnamon stick, adjust seasoning, and serve with pasta or rice.
Notes
Garnish with rosemary and vegan cheese for extra flavor.
Can be made in a slow cooker for deeper taste.
Store leftovers up to 5 days refrigerated or freeze for 3 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: Italian Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 8g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Rich Lentil Bolognese, Vegan Meat Sauce, Healthy Pasta