Rice Cooker Vegan Lentil Bolognese

Made with simple ingredients and easy to prepare, this plant-based recipe offers a pleasing meaty texture without the meat!

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Ingredients

28 oz canned whole peeled plum tomatoes – no salt added
1 cup green or brown lentils rinsed and sorted
8 oz frozen peppers and onions 1/2 of a 16 oz bag – or use the whole bag for extra veggies
4 cups low sodium vegetable broth
26 oz Pomi strained tomatoes
6 cloves garlic granules large, crushed
2 Tbsp. maple syrup
1 Tbsp. dried oregano
1 Tbsp. dried basil
½ Tbsp. dried parsley
2 tsp. fine sea salt
½ tsp. garlic granules or garlic powder
¼ tsp. ground black pepper

Instructions

Add can of whole tomatoes to rice cooker. Use the edge of a long handled spoon to break the tomatoes apart into chunks.
Add remaining ingredients to rice cooker in the order they are listed and stir to mix well.
Close rice cooker lid and select white rice setting. Depending on your rice cooker model you will likely need to repeat the cook cycle 2-3 times to cook the ingredients down to a sauce consistency.
(I run the white rice cycle 3 times on my Aroma rice cooker. About 20 minutes into the first cycle, I carefully open the lid and stir the ingredients and then continue cooking. When the cooker beeps at the end of the first cycle, I carefully stir the contents and select the white rice cook setting again. When the cooker beeps at the end of the second cycle, I carefully stir the contents and select the white rice cook setting a final time. When the cooker beeps at the end of the third cycle I give the contents another stir and leave the cooker on “keep warm” until ready to serve.)
The sauce is done when the lentils are tender and the liquid achieves a thick consistency.
Serve over cooked pasta, rice or quinoa.

Notes

Stovetop option: Add ingredients to a large saucepan or Dutch oven, cover and bring to a boil. Reduce heat and simmer partially covered for 2-3 hours, stirring occasionally, until the lentils are tender and the liquid achieves a thick consistency.

The recipe makes about 8 cups of sauce.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition