Vegan Bolognese 3 Ways by Chef Rodney Bowers – Sauce
10
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.
Ingredients
Walnuts
¾ cup(s), chopped
Sweet onions
1 medium, finely minced
Garlic
4 clove(s), large
Cremini mushrooms
2 cup(s), finely chopped
Olive oil
2 tbsp(s)
Sea salt
1 tsp(s)
Canned tomatoes
2 cup(s), (500 ml)
Crushed red pepper flakes
½ tsp(s)
Vegetable broth
5 cup(s)
Tamari sauce
2 tbsp(s)
Dried mushrooms
1 cup(s), soaked in water
Water
½ cup(s)
Cracked wheat
1 cup(s), specifically bulgur wheat
Fresh basil
¼ cup(s)
Dry lentils
1 cup(s), green variety
Instructions
1
In a skillet pan, toast the walnuts until golden and aromatic. Do not over toast to avoid burning of the walnuts. Once toasted, place the walnuts in a food processor, and finely grind. Set aside.
2
Add the onion, garlic, and cremini mushrooms to a food processor and blend until well chopped. Set aside.
3
Add the oil to a preheated large pot, on medium-high heat, and then add the chopped vegetables set aside in step 2. Sweat for 5 minutes until golden.
4
Add the salt, tomatoes, chili flakes, vegetable stock, tamari, soaked mushrooms, and water. Once at a boil, reduce to a simmer.
5
Add the nuts, bulgur, basil, and lentils and stew for 30-40 minutes or until the lentils are cooked.
6
Serve with pasta, potatoes, zucchini, or any base! The possibilities are endless.
7
Serving size: 3/4 cup of sauce
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