Vegan Bolognese

Vegan Bolognese

Posted by Kim McCosker on

Vegan Bolognese

Serves 4 serves


  • 400g can lentils drained
  • 500ml garden vegetable pasta sauce
  • 1 cup fire-roasted capsicum sliced
  • 12 medium basil leaves


  • Rinse the lentilsin water and drain.
  • In a pot, combine lentils, pasta sauce and capsicums.
  • Heat gently, then simmer for 30 minutes, allowing time for the lentils to absorb the yummy flavours.
  • When nice and tender,chop the fresh basil and add to the sauce.

Recipe Notes

Serving suggestions: serve with your favourite pasta, rice or scooped into a piping hot baked potato or sweet potato, sprinkled with Parmesan cheese (yes you can buy Vegan Parmesan or learn to make your own in 4 Ingredients Veggie & Vegan).

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