Ingredients
Vegan Lentil Bolognese Sauce
- 2 medium-size carrots, finely diced
- Extra virgin olive oil, as needed
- 1 medium-size brown onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons dried oregano, or to taste
- 2 teaspoons dried thyme, or to taste
- ½ cup (60g) walnuts, finely chopped (optional)
- 400 g (14 oz) canned brown lentils, drained
- 400 g (14 oz) canned crushed tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar, brown sugar or coconut sugar, to taste
- 1 tablespoon miso paste, optional
- 1 ½ cups (360g) vegetable broth (stock), or water, as needed
- 500g gnocchi, uncooked
- Salt and pepper, to taste
Vegan Bechamel Sauce
- ¼ cup (30g) all-purpose plain flour, or gluten-free flour blend
- 2 tablespoons (30g) extra virgin olive oil, vegan butter, or water
- 1 cup (250g) soy milk, or other dairy free milk
- 2 tablespoons nutritional yeast, to taste
- Salt and pepper, to taste
Instructions
- Sauté vegetables and aromatics: Add the diced carrot, chopped onion, garlic and oil to a large saucepan over medium-high heat. Cook and sauté for about 5 minutes or until the mixture is fragrant and vegetables start to soften.
- Add herbs and nuts: Stir in dried oregano, thyme, and chopped walnuts (if using). Sauté for 1 more minute until fragrant, adding a splash of vegetable stock or water if ingredients start to stick to the pan.
- Simmer lentil bolognese: Add drained lentils, crushed tomatoes, balsamic vinegar, sugar, optional miso paste, and ½ cup vegetable broth. Reduce heat to medium and cook the sauce for 15 minutes or until carrots become tender.
- Cook the gnocchi in the sauce: Stir in the uncooked gnocchi and remaining vegetable broth. Increase heat to high and cook for 5-10 minutes, stirring occasionally, until gnocchi are tender and the sauce thickens. Add more broth if needed. Season with salt and pepper to taste. Set aside.
- Prepare the vegan bechamel sauce: Preheat the oven to 180°C (350°F). In a small saucepan over medium heat, combine oil or vegan butter, flour, and a dash of the soy milk. Whisk continuously for 2-5 minutes until a thick paste forms.
- Finish bechamel sauce: Gradually whisk in the remaining soy milk and nutritional yeast. Continue whisking vigorously for about 5 minutes until the sauce thickens to a creamy consistency. Season with salt and pepper. If lumps remain, whisk thoroughly or blend with an immersion blender until smooth.
- Assemble the bake: If the sauté pan is not oven-safe, transfer the lentil gnocchi mixture into a large casserole dish (about 3.5 L capacity). Pour the prepared bechamel sauce evenly over the top.
- Bake the gnocchi: Place the casserole in the preheated oven and bake for 10-15 minutes or until the surface turns slightly golden brown.
- Serve and store: Serve the vegan gnocchi bake hot or warm, optionally topped with vegan parmesan, alongside a fresh salad or vegetables. Store leftovers in an airtight container in the fridge for up to 3 days or freeze portions for up to 1 month.
Notes
- You can add additional herbs or spices like dried basil, ground sage, or red pepper flakes for more flavor.
- Chickpeas or red kidney beans can be substituted for lentils; mash some beans for a finer texture.
- Shelf-stable gnocchi was used here, but fresh or homemade vegan gnocchi also work; less vegetable broth may be needed for fresh gnocchi.
- For a cheesy topping, substitute or add ½ cup vegan mozzarella before baking.
- Enhance the bechamel by adding ¼ cup vegan cheese, 1 tablespoon white miso paste, or a pinch of nutmeg along with the nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegan
