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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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Prep Time:15 minutes
Cook Time:40 minutes
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 or vegetable broth
  • 1½ cups cooked lentils
  • 1 large bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp soy sauce, tamari, or coconut aminos*
  • ¼ tsp salt adjust 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/broth, lentils, bay leaf, thyme, oregano, and soy sauce. Cover, bring to a boil, then reduce heat to simmer for 30-60 minutes. Stir occasionally to prevent the bottom from sticking. Add extra water or broth if too much liquid evaporates.
  • Adjust seasonings to taste, adding more salt, pepper, or sugar as desired.

Notes

1) See this list for vegan-friendly wine.