VEGAN: Vegan Lentil Bolognese with Cashew Parmesan

The easiest dish you can cook with ingredients straight out of your pantry!

v 001cHaving unexpected guests with very limited time to prepare can be so annoying. Not the guests of course, but of course the idea that you get all anxious and worried as to what to prepare. Thankfully recipes like what I am about to share can truly save the day!

This recipe is perfect for parties or even for a regular week night meal. Non-vegans won’t even bother asking if it is vegan as once you prepare it and serve it, it would smell and look so enticing to dive into.

This is actually one of my go-to recipes if I am in a rush and I know my pantry is filled with the ingredients for this dish. And I honestly really love how it tastes. And it is a great substitute for meatballs and spaghetti. So try it out now and tell me what you think.

Check out the recipe below.

Vegan Lentil Bolognese with Cashew Parmesan

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For the vegan lentil bolognese:

2tablespoons olive oil, divided

1cup yellow or white onion, chopped

1large rib celery, chopped

2medium-sized carrots, chopped

1cup button mushrooms, cleaned and sliced

3cloves garlic, minced

1cup brown or green lentils, rinsed

One28-ounce can diced or crushed tomatoes

3tablespoons tomato paste

1/2cup red wine

3/4cup water

1tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary

2teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

2teaspoons oregano, or 1 teaspoon dried oregano

Dashred pepper flakes

1/4teaspoon salt, or to taste

1/3cup fresh basil leaves, chopped

12ounces penne or rigatoni pasta (or linguine, if you prefer)



Heat 1 1/2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 8 minutes, or until the onions are clear and all of the vegetables are soft.

Add the mushrooms and garlic. Cook for 4 to 5 minutes, or until the mushrooms are soft and have released some liquid and the garlic is fragrant.

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Add the lentils, tomatoes, tomato paste, red wine, water, rosemary, thyme, and oregano to the pot, along with a dash of red pepper flakes and the salt. Stir the mixture well, and bring it to a boil. Reduce it to a simmer and cover. Cook for 30 to 35 minutes, stirring occasionally, until the lentils are cooked through but not mushy. If the mixture becomes overly thick (if it’s tough to stir and no liquid is visible at the bottom), add some water by the 1/4 cup. When the sauce is finished, stir in the fresh basil.

When the sauce is fifteen minutes from being done, heat a large pot of salted water to boil. Add the pasta and cook according to package instructions. Drain the pasta and toss it with the remaining 1/2 tablespoon olive oil.

Divide the pasta into six serving bowls and top with the bolognese sauce. Serve with an extra sprinkle of basil and cashew Parmesan (see below), if desired.



For the cashew Parmesan:

1cup raw cashews

1/4cup nutritional yeast

3/4teaspoon salt

1teaspoon olive oil



Add all the ingredients to a food processor fitted with the S blade. Pulse repeatedly, until the cashews are broken down, and then process the mixture until it’s taken on a crumbly texture (similar to the size of grated parmesan). Serve with any pasta dish.

Stored in the refrigerator in an airtight container, the cashew Parmesan will keep for 2 weeks.


A very big thank you to for this easy and delish recipe.