Vegan Lentil Bolognese (25g Protein)
A hearty plant-based bolognese with red lentils and mushrooms. Tastes like the real deal with 25g protein per serving. No one will know it's vegan.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store sauce and pasta separately. Sauce keeps 5 days in fridge, 3 months frozen. Pasta keeps 3-4 days.
- Batching: Finely dicing mushrooms gives a "meaty" texture that mimics traditional bolognese.
- Reheat: Microwave pasta and sauce for 2 minutes. Add a splash of water to loosen the sauce.
EXECUTION STEPS
HIGH HEAT SEAR
Cook pasta according to package directions. Drain and set aside.
HIGH HEAT SEAR
Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5 minutes until softened.
HIGH HEAT SEAR
Add mushrooms and garlic. Cook 4-5 minutes until mushrooms release their liquid and start to brown.
THE MACRO PREP
Stir in tomato paste, Italian seasoning, and smoked paprika. Cook 1 minute.
STEP 5
Add crushed tomatoes, vegetable broth, and red lentils. Stir well.
STEP 6
Bring to a boil, then reduce to a simmer. Cook 20-25 minutes, stirring occasionally, until lentils are tender and sauce is thick.
STEP 7
Season with salt and pepper. Serve over pasta with basil and nutritional yeast.
PRIMARY CATEGORY
EXPLORE MORE Stovetop ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY VEGAN HIGH PROTEIN PLAN ›GROCERY LIST
servings
- 1.5 cups dry red lentils
- 8 oz cremini mushrooms, finely diced
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, finely grated
- 2 celery stalks, diced
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 1 lb whole wheat spaghetti or penne
- Fresh basil and nutritional yeast for topping