Best Bolognese pasta ever! I tried some recipes using TSP (textured soy protein) before and although they tasted good, I prefer this recipe because lentils are not a processed food unlike the TSP. In addition, the flavor and the texture are AMAZING.
I didn’t like celery until a couple of years ago and I only added this detoxifying vegetable to my soups and salads, but now I can understand why the Italians use it to make delicious sauces and dishes. When celery is raw it has an intense flavor, but when it’s cooked it has a lighter flavor.
I eat pasta once or twice a week and I’m in love with soba noodles (they’re made with buckwheat flour, a gluten-free cereal).
If you’re following a gluten-free diet, avoid processed gluten-free food because they’re made with refined flours and other unhealthy ingredients. I know non-refined pasta is more expensive, but your body’s worth it and you can use half gluten-free pasta and half zucchini pasta, which is cheaper, healthier and tastes amazing. To make this kind of pasta I use my Spiralizer, although you can make zoodles (zucchini noodles) using a peeler and a knife.
- Red wine can be replaced for vegetable broth, water or any other wine. You can also add some soy sauce or tamari.
- Vegan Parmesan cheese is optional, but it’s so delicious. It can be replaced by nutritional or brewer’s yeast.
- Use any other dry herb instead of the oregano, I also love thyme.
- Tomato sauce can be hard to find in some countries, but you can use fresh or canned tomatoes instead, although you should cook the sauce longer.
- Cook the lentils and the soba noodles according to package directions.
- Heat some oil in a frying pan and sauté the onion, celery and carrot (finely chopped). Add sea salt, black pepper and oregano to taste. Cook over medium heat until golden brown.
- Add the tomato sauce and cook for 5 minutes more.
- Add the wine and cook until the alcohol evaporates.
- Blend the lentils using a hand blender or a food processor and add the mixture to the frying pan. Stir well.
- Serve the soba noodles with the Bolognese sauce and some vegan Parmesan cheese on top. Add oregano to garnish (optional).
- Serving Size: 1/4 of the recipe
- Calories: 373
- Sugar: 5.1g
- Sodium: 841mg
- Fat: 4.3g
- Saturated Fat: 0.7g
- Carbohydrates: 69.8g
- Fiber: 9.2g
- Protein: 16.6g
DID YOU MAKE THIS RECIPE?
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