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Easy Vegan Bolognese

Easy Vegan Bolognese

Are you ready for this? Easy Vegan Bolognese is by far the yummiest pasta dish I’ve ever made and it’s super simple in the best of ways. Who needs meat when you can make a filling and delectable sauce that emulates the texture and flavors of the original dish. Lentils and mushrooms have been two of my favorite foods since going vegan quite some time ago. Using mushrooms and lentils together creates a wonderful “meaty” texture and pairs perfectly with a basic tomato sauce. Everyone will adore Easy Vegan Bolognese! You can choose whatever kind of pasta you like but I think yellow lentil spaghetti and chickpea pasta are healthier options that taste amazing.

This is what the lentils and mushrooms mix should look like right before you add the canned tomato sauce. Yummmm.

Easy Vegan Bolognese
Serves 4
A hearty and delicious vegan pasta sauce dish!
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Ingredients
  1. Sauce
  2. 2 cups cooked large green lentils
  3. 6 oz large portobello mushroom caps cut into small pieces
  4. Minced garlic (1 large clove)
  5. 4 tbsp extra virgin olive oil
  6. 1 can (15 oz) tomato sauce (I used Kirkland organic)
  7. 1/4 tsp onion powder
  8. Sea salt and pepper to taste
  9. Fresh basil if wanted
  10. Pasta
  11. I used 8.8 oz yellow lentil pasta
Instructions
  1. Boil lentils in water until tender (follow package directions).
  2. Sauté the cooked lentils, mushrooms, garlic and seasoning in 4 tbsp olive oil on medium heat for 4-5 minutes (stir often).
  3. Lower heat to medium-low and add the tomato sauce.
  4. Cook the bolognese sauce for another 7-8 minutes until the sauce is thick (stir fairly often).
  5. Boil noodles according to package directions, top with bolognese sauce and fresh basil.
  6. Enjoy!
Notes
  1. Serves 3-4. If you want large portions then 3!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Strawberry Cheesecake Cups

Vegan Strawberry Cheesecake Cups

Happy Valentine’s (and Galentine’s) Day! What better way to say I love you than delicious and healthy vegan strawberry cheesecake?! My boo absolutely loved this recipe and kept asking for cheesecake cups when he came over to my house. I try my best to make the easiest recipes possible for you because I know that everyone is SO busy these days. Between work and school, it’s hard enough to even warm something up in the oven. Vegan Strawberry Cheesecake Cups are super easy to make and require minimal ingredients. The crust is made with only TWO ingredients: Almond butter and Bob’s Red Mill Super-Fine Almond Flour from blanched whole almonds. I use Bob’s Almond Flour in a lot of no-bake dessert recipes, it’s one of my favorite foods to work with! If you like cashew cream and strawberries then you will looooove these cups. 


I’m not a huge sugar fan, so I tried to keep the sugar content as low as possible and used a small jar of strawberry jam with 8g of sugar per serving. Not too bad! It is Valentine’s Day after all, so a little bit of sweetness for your sweetie is necessary!
Oh my almond butter check out that crust!! It tastes more like fudge than crust though and that is a GOOD thing my friends. Also, ummmm the creaminess level of the strawberries and cashew cream is out of this world. Heads up: you will eat the cream by the spoonful and it tastes amazing on toast with strawberries or paired with granola. Ya heard it here first.

You can store Vegan Strawberry Cheesecake Cups in the freezer in an airtight container. They only lasted three days in my house, so beyond that, I’m not sure what the texture/taste will be like. Yep, they’re that good.

 

This recipe is sponsored by Bob’s Red Mill. Thank you for supporting upbeetandkaleingit!

Vegan Strawberry Cheesecake Cups
Serves 11
A delicious no bake vegan dessert recipe!
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Ingredients
  1. Crust
  2. 1 cup Bob's Redmill Super-Fine Almond Flour from blanched whole almonds
  3. 1 cup unsalted creamy Almond Butter
  4. Filling
  5. 2 cups raw cashews soaked in warm water for at least an hour and then rinse/drain
  6. 2/3 cup organic strawberry fruit spread or jam
  7. 2/3 cup unsweetened almond milk (I used New Barn)
  8. 1/4 tsp vanilla extract
Instructions
  1. Blend the crust ingredients in a food processor until a dough forms.
  2. Press the dough into parchment paper muffin cups to form a bottom layer.
  3. Place in the freezer for 20 minutes.
  4. Blend the filling ingredients in a food processor until a smooth consistency forms.
  5. Add the filling on top of the crust and place in the freezer for several hours before serving.
  6. Store in airtight container in the freezer after the cups harden. We ate these within three days!
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

 

 

 

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