- 8 ounces Extra Firm Tofu (226g)
- 1 cup Walnuts (100g) Finely Chopped
- 5 cups Cremini Mushrooms (480g)
- 1 1/2 cups Cooked Brown Lentils
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 Tbsp Olive Oil
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Basil
- 1 tsp Oregano
- 1/2 tsp Cayenne Pepper
- 1 Tbsp Dark Soy Sauce
- 1/2 cup Tomato Paste (130g)
- 14 ounces Canned Crushed Tomato (400ml)
- 1 Tbsp Coconut Sugar
- Salt and Pepper To Taste
- Vegan Parmesan Cheese
- Fresh Basil
- Mash the tofu with a fork and add to a mixing bowl.
- Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu.
- Add the mushrooms to the food processor and process until finely chopped and add to the mixing bowl.
- Add lentils to the mixing bowl.
- Mix up the tofu, walnuts, mushrooms and lentils together.
- Add the chopped onion and olive oil to a frying pan and sauté until the onions are softened.
- Then add in your tofu/walnut/mushroom/lentil mix along with crushed garlic, dried basil, oregano, cayenne pepper and dark soy sauce and stir fry for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet.
- Then add in the tomato paste and crushed tomatoes and keep frying for a few minutes until you reach a good consistency.
- Stir in the coconut sugar and add salt and pepper to taste.
- Serve over spaghetti and top with fresh basil and vegan parmesan cheese.
- Leftovers can be stored in the fridge and reheated the next day.
- Cremini mushrooms – also known as baby bellas or portobellini mushrooms create awesome flavor and texture in this dish. You can also use white button mushrooms.
- Lentils – we used canned brown lentils but any cooked brown lentils will work great. If you’re using canned lentils then just use one 15 ounce can (drained).
- Coconut sugar – is just to balance out the tartness of the tomato, but you can replace it with brown sugar or leave it out if you prefer.
- Gluten-free – This vegan bolognese is gluten-free if you use a gluten-free soy sauce (or sub for tamari) and serve it with gluten-free spaghetti.
- Storing: Leftovers can be stored in the fridge and enjoyed over the next 4-5 days.
- Freezing: This vegan bolognese sauce is freezer friendly. Let it cool completely before freezing and then thaw overnight in the fridge.
- Nutritional information is for bolognese only and does not include spaghetti.
- This recipe was first published in November 2018. It has been updated with extra tips but the recipe itself is the same.
Serving: 1Serve | Calories: 298kcal | Carbohydrates: 29g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 462mg | Potassium: 1061mg | Fiber: 8g | Sugar: 11g | Vitamin A: 560IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 5mg