Protein Bolognese
Traditional Bolognese flavours, packed with veg and extra protein.
Course:
Main Course
Keyword:
Bolognese, comfort food, easy vegan, lentils,, tofu,
Gather
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 aubergines diced
- 1 large courgette diced
- 1 red pepper chopped
- 2 carrots grated
- 2 tbsp tomato puree
- 150 –200 ml boiling water as needed
- ½ teaspoon black pepper to taste
- ½ teaspoon garlic granules
- 1 teaspoon Italian herb mix
- ½ teaspoon dried oregano
- 2 tablespoons nutritional yeast (optional but well worth adding)
- 1 x 400g tin green lentils drained and rinsed
- 1 block plain firm tofu diced
- Salt to taste
Prepare
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Heat the olive oil in a large wok-style frying pan over medium heat.
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Sauté the chopped onion until lightly browned and fragrant.
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Add the diced aubergine and cook for about 5 minutes, until starting to soften.
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Next, stir in the courgette and continue cooking for another 3–4 minutes.
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Throw in the red pepper and grated carrots, stir to combine and cook for a few more minutes.
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Stir in the tomato puree, then pour in enough boiling water to almost, but not quite, cover the vegetables.
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Season with black pepper, garlic granules, Italian herb mix, and oregano. Add the nutritional yeast if using. Mix everything thoroughly.
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Reduce the heat, cover and let the mixture simmer gently for around 10 minutes to blend the flavours.
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Tip in the green lentils and stir well to distribute.
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Scatter the diced tofu over the mixture, cover the pan again, and simmer for another 10–15 minutes, stirring occasionally.
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Keep an eye on the water level and adjust (add more) if needed.
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Taste test and add salt if required or add additional spices.
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Serve & Enjoy!
