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One Pot Vegan Lentil Bolognese Sauce Recipe (45-Minute)

This hearty One Pot Vegan Lentil Bolognese is made in 45 minutes - a protein-packed sauce with lentils and TVP!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 674 kcal

Equipment

  • First Large/Wide Stovetop Pot to cook the spaghetti
  • Second Large/Wide Stovetop Pot for cooking the sauce
  • Immersion Blender

Ingredients
  

  • 1 box (454g) spaghetti noodles cooked
  • 2 tbsp avocado oil
  • 4 medium cloves garlic minced
  • 1 medium yellow onion diced
  • ¾ cup dry TVP
  • 2½ cups vegetable broth
  • 1 medium carrot diced
  • 1 rib celery diced
  • 1 cup white button mushrooms
  • ½ cup dry orange lentils rinsed
  • 1 cup light, canned coconut milk
  • 1 tsp Italian seasoning mix
  • 1 cup tomatoes chopped
  • 1 large bay leaf
  • 1½ cups vegan pasta sauce
  • 1 tsp pink salt add more to taste
  • ½ tsp black pepper add more to taste

Instructions
 

Cook the Spaghetti

  • Bring a large pot of water to a boil, adding a few pinches of salt. Ensure that the pot is wide, so the noodles can spread fully and cook faster.
  • While the water is coming to a boil, start on the sauce steps below.
  • Once the water is boiling, add in the noodles and cook according to the instructions on the noodle packet. This should be cooking at the same time as the sauce.
  • When the noodles are cooked cooked, drain the water (reserving a little bit of pasta water in the pot) and set aside.

Make the Sauce

  • Heat the avocado oil in a large pot over medium-low heat. Make sure it's large and wide, as this will help the sauce cook in less time.
  • Once hot, add in the garlic and onions. Stir for a few minutes, until the garlic is lightly browned and the onions are translucent. If the garlic is browning too fast but the onions are not softened, lower the heat.
  • Stir in the remaining ingredients (except the noodles). Turn the heat to high.
  • Cook the sauce, uncovered, for 20 minutes until the sauce is thickened. Continue to stir it occasionally as it cooks.
  • Once the sauce reaches the desired consistency, remove from the heat. Discard the bay leaf. Using an immersion blender, blend the sauce in pulses, within the pot, until it reaches the consistency you prefer (eg. a chunkier or creamier bolognese).
  • Transfer the noodles into 4 serving dishes. Top with even portions of the bolognese. Enjoy!

Notes

  • Storage
    • Store just the sauce in an airtight container in the refrigerator for up to 3 days. Heat it up and serve over noodles when ready to eat.
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