Mushroom Lentil Bolognese
This comforting pasta dish is so full of umami, you won't even miss the meat. Chef Emily makes a rich, plant-based bolognese sauce with a mixture of wild mushroom and red lentils, then serves it over a bed of fresh spinach and Italian Sfoglini organic pasta. To take it to the next level, Chef tops the bolognese with crispy roasted mushrooms and a crunchy walnut-and-herb breadcrumb topping. This dish is so delicious and hearty, it's sure to satisfy vegans and omnivores alike.
Nutritional facts
Protein
18g
Carbs
89g
Calories
603kcal
Fat
18.9g
Ingredients
Vegan Parmesan, Bay Leaf, Panko Breadcrumbs, Baby Spinach, Crushed Red Pepper, Lemon Juice, Coconut Sugar, Sfoglini Regenetti Pasta, Thyme, Crimini Mushroom, Shiitake Mushroom, Granulated Garlic, Kosher Salt, Red Wine, Onion, Portabello Mushrooms, Granulated Onion, Garlic, Tomato Paste, Black Pepper, Onion Powder, Walnuts, Celery, Himalayan Pink Salt, Carrots, Nutritional Yeast, Extra Virgin Olive Oil, Red Lentils, Spice, Parsley, Dried, Veg, Tomatoes, Whole, Canned, Italian
Contains tree nuts (Walnuts), wheat, celery.
Reviews
4.5
Based on 1750 reviews
Rebecca · 10/27/26
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About Emily Peck
Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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