Vegan Lentil Bolognese
Ingredients
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½ yellow onion
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8 ounces sliced mushrooms
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1 cup walnuts
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3 tablespoons tomato paste
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2 tablespoons extra-virgin olive oil
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1 tablespoon tamari
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2 teaspoons crushed garlic
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Chop the onion
Place the onion pieces in the base of a food processor fitted with a blade attachment. Pulse until the onion is finely chopped, about 3 long pulses.
½ yellow onion
food processor
Chop the mushrooms and walnuts
Add the mushrooms and walnuts to the food processor and pulse until finely chopped but not mushy or smooth, about 3 pulses. Scrape the chopped vegetables onto a June Pan.
8 ounces sliced mushrooms
1 cup walnuts
spatula
measuring cups
June Pan
Prepare the vegetables
To the pan, add the tomato paste, olive oil, tamari or soy sauce, crushed garlic, Italian seasoning, salt and red pepper flakes, if using. With a spatula, stir the ingredients to break up the tomato paste and at least partially coat the mushroom mixture with seasonings. Spread the mixture evenly but loosely across the pan. Leave the mixture loose and uneven, without packing or flattening it.
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 tablespoon tamari
2 teaspoons crushed garlic
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon red pepper flakes
measuring spoons
Roast the mushroom mixture
Place the pan on the bottom shelf of the oven. Roast the mushroom mixture 14 minutes, until it has darkened on the edges and the vegetables are tender. June will notify you when the mushroom mixture is ready.
June Oven
Add the wine
Remove the pan from the oven and set it on a cooling rack. Keep the oven hot by pressing the button below. Quickly pour the wine over the mushroom mixture and use a spatula to stir it into the vegetables, scraping up any browned bits from the pan. Scrape the vegetables and wine into the casserole dish.
cooling rack
¼ cup red wine
covered casserole dish
liquid measuring cup
Finish the bolognese mixture
Add the broth, tomatoes and lentils to the dish and stir to combine. Do not cover the dish.
2 cups vegetable broth
1 cup crushed tomatoes
1 cup split red lentils
Bake the bolognese
Place the uncovered casserole dish on the bottom shelf of the oven. Bake the bolognese 45 minutes, until the lentils are just tender. June will notify you when the bolognese is ready. If desired, follow on-screen instructions to continue cooking.
Add the vinegar
Remove the dish from the oven and set on a cooling rack. Stir in the balsamic vinegar and cool, uncovered, for 5 minutes. Adjust the flavors by adding additional salt, pepper flakes or vinegar to taste.
1 tablespoon balsamic vinegar
salt
red pepper flakes
Serve
Serve the bolognese hot over pasta or as desired.