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Vegan Bolognese
In Italy, bolognese is a hearty meat sauce. Can you make a meatless meat sauce? Yep. For vegan bolognese, use lentils, which are hearty and full of fiber and nutrients. This recipe is about as easy to prepare as it gets, as I use my favorite arrabbiata sauce from the local Italian market instead of making it from scratch. Of course, you can serve it with real pasta for a truly authentic meal, but spaghetti squash is a delicious option if you're cutting back on the pasta.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake spaghetti squash at 400 for 35-45 minutes, depending on size. It's important to not overcook to avoid mushiness. Easy method: remove sticker and place whole on a baking sheet. Remove from oven when top starts to brown. Cut open immediately to allow heat to escape. Cool and use a fork to remove seeds and fluff.
  2. Prepare lentils according to package directions. Drain. Place in a food processor or blender. Pulse to make a coarse puree.
  3. In a sauce pan, mix marinara with lentils. Sauce will be hearty; Authentic bolognese is not meant to be "saucy." Serve over spaghetti squash.
Recipe Notes

When you prepare lentils, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility.

For this meal to work, you must have a high quality, flavorful marinara. I picked up this arrabbiata sauce from our local Italian market, Antonuccio's. It's so good!