Vegan Chorizo Bolognese 

 Vegan Chorizo Bolognese is the best Bolognese. For real.

It doesn’t even matter where you live right now, yo. It is cold outside. It snowed on Wednesday in Tallahassee, Florida. Yeah, we had a snow day. School was closed, and we played in the snow. So what was the most comforting, yet still healthy to help you stick to your diet meal I could think of. This vegan chorizo bolognese. The base is lentils seasoned like chorizo sausage. Then cooked down with red wine and tomatoes. It is so damn good, and so damn comforting.

Top some pasta with this vegan chorizo bolognese and you will be a like “animal products, schmanimal products.” Once the lentils are cooked, this meal only takes about 15 minutes or so, and you will not believe how delicious this is. It smelled so good, I burnt my tongue on it because I couldn’t wait long enough for it to cool down. 

 The chorizo flavored lentils are amazing on their own, and would probably make a killer taco if that’s what your into. It is so wonderful what some spices can do. They turn something a bit on the boring side into something epic! 

I could literally eat this chorizo bolognese everyday and be a happy camper. This dish is so rich, filling and decadent you will forget that it is also incredibly healthy for you! Keeping you on track if you are going a bit healthier this year, and you won’t even know it!

I topped mine with a bit of vegan Parmesan and some fresh herbs, and holy cow, I don’t know if anything makes me happier than awesome vegan noms. I really am obsessed with quick, healthy, vegan comfort food. That makes you feel like a rock star cooking it and eating it. Indulge in the ultimate meal to keep you warm during this crazy winter! 

Vegan Chorizo Bolognese

Print Recipe

Lentils spiced with chorizo spices and cooked with red wine and tomatoes. Rich, healthy and amazingly comforting. 

Course Main Course

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Author Lauren Hartmann

Ingredients

• 2 1/2 C. Cooked Lentils, already cooked, not dry
• 1 Tbsp. Olive oil
• 2 tsp. Cumin
• 1 tsp. Coriander
• 1/4 tsp. Cinnamon
• 1/8 tsp. Cloves,ground
• 1/2 tsp. Oregano
• 1/2 tsp. Thyme
• 1 tsp. Garlic powder
• 1 tsp. Salt
• 1/4 tsp. Black pepper
• 1 tsp. Smoked paprika
• 1/4 tsp. Cayenne
• 1 Tbsp. Apple cider vinegar
• 1/2 C. Red wine, vegan
• 1 Tbsp. Agave nectar
• 14 oz. Crushed tomatoes, canned
• Salt and Pepper to taste

Instructions

• Heat olive oil in a large skillet or pot on medium high. Add the lentils, start to heat. 
• Now, mix all the seasonings together in a bowl and add to the lentils stir to coat, then add the apple cider vinegar and stir. 
• Cook the lentils for about 3-4 minutes to develop the flavor, reduce heat as needed.
• Now add the red wine to the lentils and use it to deglaze the pan. Stir and scrap all the tasty bits off the bottom.
• Then add the agave and crushed tomatoes. Stir and cook for about 10 minutes until the strong red wine flavor has dissipated. Taste, season with salt and pepper and anything else it needs.  
• Serve immediately with your favorite pasta!

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Notes

The measurement for lentils is for 2 1/2 cups of already cooked lentils, not 2 1/2 cups of dried lentils.

I used pre cooked lentils because I am lazy.

I like my bolognese thick, if it is too thick for you, add a bit of veggie broth or more crushed tomatoes.