706
Vegan Chickpea Lentil Bolognese
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Serves: 4-5
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
Tomato Sauce recipe for the Bolognese:
Tomato- 7 peeled and seeded | strain and reserve any tomato juice aside
Onion- ½ diced
Garlic- 3 cloves (whole)
Celery- 1 diced
Marjoram- ½ tsp
Roasted Garlic- whole bulb roasted 7-9 cloves
Filtered Water- ½cup
Olive Oil- 50ml or 3.5 tbsp
Onion- ½ small diced
Carrot- 1 peeled and small diced
Celery- 1 small diced
Garlic- 3 cloves minced (saute with a tomato paste not before)
Tomato Paste- 4 tbsp
Bay Leaf- 1
Crushed Fennel seeds- ½ tsp
Red Wine- 150 ml
Filtered Water- 100 ml
Olive Oil- 50 ml
Chili Flakes- ½ tsp
Tomato sauce you made earlier- All
Fresh basil- ¼ cup chopped
Cooked Chickpeas- 1½ cup
Lentils- 1½ cup
Rigatoni- 500g
Cashew Cream- ½ cup
Sea Salt- 1 tbsp (at the end)
Instructions
Using a large pot on med heat add your oil. Once oil is hot add your diced onions, celery and whole garlic cloves cook just until you get a little color on the the onions. Add your peeled and seeded tomato and reserved tomato juice (if using canned 
only use a cup of the liquid). Add your marjoram and roasted garlic to the pot allow everything to simmer uncovered for 30 min. Add your water and continue cooking for an additional 20 min. Using an immersion or regular blender carefully blend everything till slightly smooth with some texture.
only use a cup of the liquid). Add your marjoram and roasted garlic to the pot allow everything to simmer uncovered for 30 min. Add your water and continue cooking for an additional 20 min. Using an immersion or regular blender carefully blend everything till slightly smooth with some texture.Using a large pot on med heat add your oil. Once oil is hot add your diced onions, celery and whole garlic cloves cook just until you get a little color on the the onions. Add your peeled and seeded tomato and reserved tomato juice (if using canned only use a cup of the liquid). Add your marjoram and roasted garlic to the pot allow everything to simmer uncovered for 30 min. Add your water and continue cooking for an additional 20 min. Using an immersion or regular blender carefully blend everything till slightly smooth with some texture.
To your Bolognese add your salt, cashew cream, cooked chickpeas, cooked lentils, al dente pasta and a ladle of pasta cooking liquid stir everything together. Increase temperature to med and allow pasta to cook in your bolognese. Taste to adjust your seasoning preference finish with a drizzle of extra virgin olive oil, chopped fresh basil and a splash of fresh lemon juice. Plate up and enjoy on it own or with fresh grated vegan parmesan.
Did You Make This Recipe?
I would love to see how it turned out! Tag me on Instagram @veganphoodie
