Pressure Cooker Vegan Bolognese

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 4 customer reviews
Pressure Cooker Vegan Bolognese
Pressure Cooker Vegan Bolognese

Directions

Mealthy Tip

Dried herbs are generally more potent and concentrated than fresh herbs. Typically you need three times less the amount of dried herbs than fresh herbs. This recipe calls for 1 teaspoon each of the dried herbs, but you can substitute 1 Tablespoon of fresh herbs if you prefer.

For more recipes made with bolognese, you might enjoy:

Pressure Cooker Ragu Bolognese

Pressure Cooker Fettuccine Pasta with Bolognese

Pressure Cooker Spaghetti Bolognese

Nutrition Facts

Per Serving: 172 calories; 2g fat; 30.0g carbohydrates; 9g protein; 0mg cholesterol; 1273mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 172 Calories from Fat 15
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0.0g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0.2g
Cholesterol 0mg 0%
Sodium 1273mg 53%
Total Carbohydrate 30.0g 10%
Dietary Fiber 10g 39%
Sugars 13.7g
Protein 9g
Vitamin A 146% Vitamin C 77%
Calcium 8% Iron 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

I've made this vegan lentil bolognese a few times already and love it! I'm not vegan but from time to time like to skip meat. This sauce is hearty and delicious, you honestly won't miss having meat on your plate. I serve it with spaghetti noodles and with zucchini, depending on how I'm feeling.

Image of Sam Dalton

Sam Dalton says:

This lentil bolognese was surpassingly delicious. I opted not to use red wine, and the flavors were still spot on. Instead of serving over zucchini noodles, I used real pasta. It was quick and easy.

Image of Erin Hudson

Erin Hudson says:

Recipes like this make trying a vegan diet easier. I used the lentil bolognese to make stuffed shells and the family loved it. I didn't have green lentils but I had a bag of red lentils and it still turned out great.

Image of Chaz Norwood

Chaz Norwood says:

I made this vegan bolognese and used the sauce to make lasagna filling. Very delicious, lots of good flavor and fairly simple to prepare.