Serving: Pair this dish with a side of garlic bread or a fresh green salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Variations:
Spicy Version: Add ½ tsp red chili flakes for a kick of heat.
Gluten-Free: Serve over gluten-free pasta or zoodles (spiralized zucchini).
Creamy Twist: Stir in ¼ cup plant-based milk or cream for a creamy texture.
FAQs:
Q: Can I use canned lentils?
A: Yes! Use 2 cups (about 1 can) of drained and rinsed canned lentils to save time.
Q: Can I make this oil-free?
A: Absolutely! Sauté the vegetables in a splash of vegetable broth or water instead of oil.
Q: What if I don’t have nutritional yeast?
A: Nutritional yeast adds a cheesy flavor but is optional. The sauce will still be delicious without it.
Conclusion:
This Vegan Lentil Bolognese is a healthy, hearty, and satisfying dish that proves plant-based meals can be just as comforting as the classics. Whip up this flavorful sauce today and enjoy a nutritious twist on an Italian favorite! 🍝✨
