Ingredients

For the Vegan Bolognese

• Lentils: ½ cup, dried
• Water: 2 cups (for cooking lentils)
• Onion: 1, finely chopped
• Oil: 1 tablespoon (for sautéing)
• Garlic: 2 cloves, minced
• Mushrooms: 8 medium, chopped
• Bell Pepper: 1, chopped (any color)
• Canned Tomatoes: 1 can (14 oz)
• Walnuts: ½ cup, chopped
• Chili Flakes: ½ teaspoon (optional, for heat)
• Cumin: ½ teaspoon
• Oregano: 1 teaspoon
• Salt: 1 teaspoon, or to taste
• Apple Cider Vinegar: 1 tablespoon (adds tang)

For the Bechamel Sauce

• Plant Milk: 250 ml (almond, soy, or oat milk)
• Nutritional Yeast: 1 tablespoon
• Cornstarch: 2 tablespoons
• Garlic Powder: ½ teaspoon
• Dried Onion Powder: ½ teaspoon
• Miso Paste: 4 tablespoons (for umami flavor)

Additional

• Ripe Bananas: 4 (optional, as a natural sweetener)

Steps to Prepare

Step 1: Cook the Lentils

1. Rinse the lentils under cold water. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed lentils.
2. Cook the lentils over medium heat until they are tender but not mushy, about 15-20 minutes.
3. Drain any excess water and set the lentils aside.

Step 2: Prepare the Vegan Bolognese

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the chopped onion and cook for about 3 minutes, until it becomes translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the chopped mushrooms and bell pepper, cooking until the mushrooms release their moisture and begin to brown, about 5 minutes.
5. Stir in the cooked lentils, canned tomatoes, chopped walnuts, chili flakes, cumin, oregano, salt, and apple cider vinegar.
6. Simmer this mixture on low heat for about 10-12 minutes, allowing the flavors to blend together.
7. Taste and adjust seasonings as needed.

Step 3: Prepare the Bechamel Sauce

1. In a small bowl, whisk together the cornstarch with a few tablespoons of plant milk until smooth to create a slurry.
2. In a small saucepan, heat the remaining plant milk over medium heat. Add the nutritional yeast, garlic powder, and dried onion powder.
3. Stir in the miso paste and the cornstarch slurry, whisking continuously until the sauce thickens, about 5 minutes.
4. Once thickened, remove from heat and set aside.

Step 4: Assemble the Bake

1. Preheat your oven to 355°F (180°C).
2. In a baking dish, spread a layer of the vegan bolognese mixture.
3. Pour the creamy bechamel sauce evenly over the bolognese layer, spreading it gently with a spatula.
4. Optionally, slice the bananas and layer them over the top for a natural sweetness that contrasts with the savory flavors.
5. Bake in the preheated oven for 30 minutes, until the top is golden and bubbly.

Step 5: Serve

Remove from the oven and allow the bake to cool slightly before serving. Enjoy this vegan bolognese bake as is, or serve with a fresh green salad or crusty bread.

Nutrition Facts (per serving, serves 4-6)

• Calories: ~320 per serving
• Protein: 10 grams
• Carbohydrates: 30 grams
• Fat: 14 grams
• Fiber: 8 grams
• Sugars: 5 grams
• Vitamins and Minerals: High in B-vitamins, iron, potassium, and magnesium from the lentils and vegetables.

FAQs

Q: Can I use a different nut instead of walnuts?
A: Yes, you can use pecans, almonds, or omit the nuts entirely for a nut-free version.

Q: Can I use a different type of plant milk?
A: Absolutely. Almond, soy, oat, or cashew milk all work well, though unsweetened versions are recommended for the best flavor.

Q: Is there a substitute for miso in the bechamel sauce?
A: If you don’t have miso paste, you can use soy sauce or tamari, but reduce the salt in the sauce to avoid over-seasoning.

Q: How can I make this recipe gluten-free?
A: This recipe is naturally gluten-free if you use gluten-free miso paste. Ensure your ingredients are certified gluten-free if needed.

Q: What’s the purpose of the bananas?
A: The bananas are optional and add a subtle natural sweetness. You can omit them if you prefer a purely savory dish.

Tips for Making the Best Vegan Bolognese Bake

• Use Fresh Ingredients: Fresh mushrooms, onions, and garlic provide the best flavor for this bolognese.
• Toast the Nuts: Toasting the walnuts or pecans before adding them to the bolognese enhances their flavor and adds a nice crunch.
• Add Bananas for Contrast: While unusual, sliced bananas add a touch of sweetness that complements the savory bolognese beautifully. Use ripe, firm bananas for best results.
• Use High-Quality Tomatoes: Opt for a high-quality canned tomato, as it can make a noticeable difference in the flavor of the bolognese.
• Make it Spicy: If you enjoy spice, increase the chili flakes or add a pinch of cayenne pepper.

Storage Tips

• In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• In the Freezer: Freeze the bolognese bake in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave, or warm the entire dish in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.

Conclusion

This Vegan Bolognese Bake with Creamy Bechamel Sauce is a comforting, flavorful, and satisfying meal that brings together rich, plant-based ingredients and spices in a unique combination. With lentils and walnuts for texture, mushrooms for earthiness, and a creamy bechamel sauce to tie it all together, this dish is filling, nutritious, and perfect for a family meal or meal-prepped lunch. Enjoy it fresh from the oven, or make ahead and savor its cozy, hearty flavors any day of the week. This bake is sure to become a go-to favorite!