Holly White’s lentil Bolognese: ‘I can’t believe this is vegan’

Holly White is a vegan food and lifestyle blogger.

When I first transitioned to vegan cooking I had to get creative when it came to re-imagining my old staples. My typical diet previously involved a lot of shepherd’s pie, lasagne and spaghetti Bolognese and I wanted something that gave that same wholesome, comforting feel.

This lentil Bolognese does just that. It’s healthy vegan comfort food at its best and totally hits the spot. I always bulk cook the sauce as it freezes well and also heats up quickly for a 15-minute quicker-than-a-takeaway dinner.

When serving it to friends, prepare to hear a bevvy of “I can’t believe this is vegan” and “I thought vegan food was boring but this is delicious”, and soak it up!

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Although lentils can be quite bland on their own, they soak up flavour and here they form the base of a rich, comforting and satisfying Bolognese that I love during these cold dark evenings.

I allow 100g of pasta per person. Fusilli works well also as it almost grips the sauce. Top with a drizzle of olive oil and some fresh ground salt and pepper and enjoy.

What you’ll need

Serves 4

100g of cashews, soaked for at least four hours

Olive oil

150g onions, finely chopped

2 pressed cloves of garlic

100g red peppers, finely sliced

200g mushrooms, finely chopped

½ tsp dried oregano

2 tbsp tomato puree

2 tbsp nutritional yeast

1 tbsp miso paste

1 vegan stock cube dissolved in 200ml water

1 x 400g cans of black or green lentils, drained and rinsed or 150g dried lentils, cooked

2 tins of chopped tomatoes.

Crushed black pepper

Sea salt

Fresh basil

How to cook it

1 Soak the cashews for eight hours or overnight. If you're in a rush simmer them for 15 minutes on a high heat.

2 Fry the onions, garlic, red peppers and mushrooms and oregano until soft. Add the tomato puree and fry for a further minute.

3 Blend the nutritional yeast, cashews, miso, salt and pepper until a smooth sauce is formed. Use some of the stock to help it blend.

4 Add the lentils to the pan and cover with the remaining stock and stir in the creamy miso mixture and the tinned tomatoes.

5 Allow it to simmer for 15 - 20 minutes with the lid off to thicken, stirring occasionally.

6 Break down some of the lentils with the back of a wooden spoon to create a softer texture.

7 Serve with your pasta and top with fresh basil, salt pepper and a drizzle of olive oil.