Vegan Lentil Bolognese with Cashew Parmesan
A hearty and flavorful Vegan Lentil Bolognese served with Cashew Parmesan. This dish combines lentils, mushrooms, and a rich tomato sauce, topped with a nutty cashew cheese. Perfect for a comforting meal.
Allergens:Tree Nuts
Details
- Author: CuisineSavvy
- Cuisine: Italian
- Course: Main
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Diet: Vegan
Nutritional Values
This Vegan Lentil Bolognese is a nutritious and hearty dish, packed with plant-based protein from lentils and cashews. The addition of mushrooms and a variety of herbs enhances the flavor and provides antioxidants. Cashew Parmesan adds healthy fats and a cheesy flavor without dairy.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 kcal | -- |
| Total Fat | 15 g | 19% |
| Saturated Fat | 2 g | 10% |
| Sodium | 400 mg | 17% |
| Total Carbohydrate | 58 g | 21% |
| Dietary Fiber | 12 g | 43% |
| Total Sugars | 8 g | -- |
| Protein | 18 g | 36% |
| Calcium | 80 mg | 6% |
| Iron | 6 mg | 33% |
Ingredients
Instructions
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Vegan Lentil Bolognese with Cashew Parmesan A hearty and flavorful Vegan Lentil Bolognese served with Cashew Parmesan. This dish combines lentils, mushrooms, and a rich tomato sauce, topped with a nutty cashew cheese. Perfect for a comforting meal. Ingredients [ ] For the Vegan Lentil Bolognese: [ ] 2 tablespoons olive oil, divided [ ] 1 cup yellow or white onion, chopped [ ] 1 large rib celery, chopped [ ] 2 medium-sized carrots, chopped [ ] 1 cup button mushrooms, cleaned and sliced [ ] 3 cloves garlic, minced [ ] 1 cup brown or green lentils, rinsed [ ] 1 28-ounce can diced or crushed tomatoes [ ] 3 tablespoons tomato paste [ ] 1/2 cup red wine [ ] 3/4 cup water [ ] 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary [ ] 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme [ ] 2 teaspoons oregano, or 1 teaspoon dried oregano [ ] 1 pinch red pepper flakes [ ] 1/4 teaspoon salt, or to taste [ ] 1/3 cup fresh basil leaves, chopped [ ] 12 ounces penne or rigatoni pasta (or linguine, if you prefer) [ ] For the Cashew Parmesan: [ ] 1 cup raw cashews [ ] 1/4 cup nutritional yeast [ ] 3/4 teaspoon salt [ ] 1 teaspoon olive oil Instructions [ ] 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, and mushrooms. Saut\u00e9 for 5-7 minutes until the vegetables are softened. [ ] 2. Add the minced garlic and cook for another 1-2 minutes until fragrant. [ ] 3. Stir in the lentils, diced tomatoes, tomato paste, red wine, water, rosemary, thyme, oregano, red pepper flakes, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender. [ ] 4. Cook the pasta according to package instructions. Drain and set aside. [ ] 5. For the Cashew Parmesan, combine the raw cashews, nutritional yeast, salt, and olive oil in a food processor. Pulse until the mixture resembles a coarse crumb. [ ] 6. Stir the chopped basil into the bolognese sauce. Serve the sauce over the cooked pasta, topped with Cashew Parmesan. https://www.cuisinesavvy.com/recipe/vegan-lentil-bolognese-with-cashew-parmesan
External Recipes
- Vegan Lentil Bolognese (Health Score: 85)
HealthScore: 85
Rich in protein and fiber, this bolognese is made with whole, plant-based ingredients and is free from processed foods. The use of lentils and cashews adds protein and healthy fats, making it a well-rounded meal.