Plant based bolognaise

Updated: Jun 22, 2020

I know this might be a shock to you, that this is not a cake post... but bear with me, this is comfort food gone plant based and it's unbelievably tasty, I love this dish so much, really I do!

If you are looking to eat less meat and get more veggies, you have come to the right place. Celebrating the ingenious idea #Meatfreemonday - this is one of my contributions to that very theme.

This recipe has become one of my favorite recipes of all time, and this is a big thing coming from a girl who grew up eating beef bolognaise as much as she could get away with.

I started experimenting with different versions of plant based bolognaise and over the past year the evolution if this recipe has turned into this recipe that you get to try.

Last year it was published in a danish climate friendly cookbook called Klimakogebogen and I have had a lot of feedback from families telling me their kids love it, so you should absolutely give it a go. I promise you you will not be disappointed.

Plant based bolognaise

Yield: 6 servings

Prep time: 20 minutes

Cooking time: 20 minutes.

Recipe Ingredients:

  • 3 carrots

  • 3 celery stalks

  • 2 onions

  • 2 cloves of garlic

  • 250 g red lentils (1 cup)

  • 1 tbsp dried oregano

  • 1 tbsp dried basil

  • 1 tsp dried thyme

  • 4 bay leaves

  • 140 g tomato concentrate

  • 2 cans peeled tomatoes

  • 150 ml bouillon (you can use water and 1/2 a bouillon cube)

  • salt and pepper

  • olive oil

  • balsamic vinegar to taste

Optional ingredients

  • 250 ml redwine (1 cup)

  • 2 star anise

  • 2 twigs rosemary

Serve with: