Lentil Quinoa Bolognese Sauce from The Great Vegan Bean Book + Review and Giveaway!

zucchiniTopped with Easy Almond Parm, pg. 27

Kathy Hester is one of my very favorite cookbook authors. She’s saved my vegan bacon on many rushed days with her book: The Vegan Slow Cooker.  Every. Single. Recipe. I’ve tried out of that book has turned out fabulously, so you can imagine I jumped at the chance when she asked me to review her newest cookbook: The Great Vegan Bean Book. I’ll be sharing (with her permission) the recipe for the Lentil Quinoa Bolognese Sauce later in this post, but first feast your eyes on some of the other creations I made from her book.

Artichoke DipLets just say that the dip disappeared before the bag of pita chips was gone. I thought for sure I was going to need to doctor this recipe with some vegan sour cream to fatten it up. Nope. It’s perfectly skinny and delicious just the way it is.

Chickpea SeitanA certain someone in my house likes to occasionally nosh on the Boca Vegan Chik’n patties. Not ever buying those again after making these. I’ve been looking for a “chick’n” patty replacement I could make at home for some time now. I once made another way inferior chickpea patty recipe from a certain plant based author. Those sucked. These ruled.

SandwichThen I combined the above two recipes and made a Crispy Grilled Sandwich Delight on Marbled Rye Bread with the Creamy Spinach Artichoke Dip White Bean Dip, the Baked Crispy Chickpea Seitan Patty and Kimchi. SO good I could have cried.

Coconut Pecan BlondiesOf course I had to try a dessert. These babies were absolutely calling my name.

Bite Sized BlissCoconut Pecan Blondies, pg. 181. I heart you.


Now back to the Lentil Quinoa Bolognese Sauce. Did I mention your kids will eat it, and ask for seconds? Here’s the conversation surrounding that dinner:

Silence while everyone is nomming on the sauce over noodles…

Somer: Did you guys know I put a whole head of kale in this?

Kid #1: I can’t even taste the kale

Husband: My head turned into kale today

Kid #1: All I can taste is vegetable deliciousness

Kid #2 who doesn’t like vegetables: Silence whilst gobbling down all his dinner.


Lentil Quinoa Bolognese Sauce

This hearty, protein-rich sauce serves a crowd, or it can be a staple you make every month or so, freezing any leftovers so they will be there for you during those crazy weeks (we ate it all weekend, hence photos of all the ways we used this delicious and nutritious pasta sauce)

  • 1 cup (192 g) lentils (green, brown, or beluga)
  • 3 medium carrots (peeled if not organic), each cut into 4 large pieces
  • 1-2 cups (235 to 475 ml) water
  • 2 tablespoons (28 ml) olive oil
  • 1/2 small onion, chopped
  • 1 bell pepper, cored, seeded and chopped
  • 3 cloves garlic, chopped
  • 1 can (20 ounces, or 560 g) crushed tomatoes, or 3 cups (750 g) homemade puree plus 2 teaspoons dried basil
  • 1 1/2 t. dried oregano
  • 1 tablespoon (2 g) dried basil
  • 1/2 teaspoon red pepper flakes or crushed dried chilies (optional)
  • 1 small bunch kale, stems removed and torn into small pieces (about 3 cups [201 g]) (optional)
  • 1/2 cup (87 g) quinoa, rinsed well
  • 1/2 cup (120 ml) red wine or 2 tablespoons (28 ml) balsamic vinegar
  • Salt and pepper, to taste
  • Cooked pasta, for serving, use GF pasta for a GF meal

Add the lentils, carrots, and water to a large soup pot. Turn the heat to high, cook until the mixture is simmering, and then decrease to low and cover. Cook until the lentils are tender, 20 to 30 minutes.

While the lentils cook, heat the oil in a saute pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Then add the bell pepper and garlic and saute for 1 minute more.

Once the carrots and lentils are cooked remove the carrots from the pot of lentils and add them to a food processor or blender along with the tomatoes, oregano, basil, red pepper flakes, kale, and sauteed veggies, and puree until smooth.

At the same time, add the quinoa and red wine to the pot of lentils. Turn the heat to medium, cook until it starts to simmer again, and then cover and decrease the heat to low. Cook until the quinoa start to show their white tails.

Add the puree to the lentil-quinoa mixture and cook, covered, over low heat until the sauce melds and heats thoroughly, about 20 minutes.

Eggplant LasagnaKathy’s going to have to forgive me, since her book is so popular, her publisher didn’t have review copies available, so I got the book in a PDF format until a hard copy is available to send out. The PDF copy is stamped with the publisher’s logo on each page and was difficult for me to read cover to cover (the way I always read cookbooks). So, I invented a Grilled Eggplant Lasagna, using the leftovers of Kathy’s amazing Lentil Quinoa Bolognese Sauce, then later read through the PDF to find that Kathy has her own Eggplant Lasagna recipe in the book. Well, the more the merrier I say! I’ll be sharing my version with you later in the week.

hi-res image

Buy “The Great Vegan Bean Book” in paperback book on Amazon here or the Kindle version here

Visit Kathy Hester at her site Healthy Slow Cooking here

Visit “The Great Vegan Bean Book” Blog Tour page here

Visit the photographer’s site for the book, Renee Comet, here

For a chance to win a copy of this amazing cookbook, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA onlyYou must also follow this blog by email or RSS feed to qualify. You have until Monday the 10th of June to enter!  I will notify the winner by email on Wednesday the 12th. GO!!

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  1. Pingback: Happy Bean Month!
  2. All looks delicious! I have had this book on my amazon watch list since it was available for pre-order!

  3. Your sandwich creation sound squealingly yumful! Chickpeas are my favorite and I love to make chickpea burgers most of all. I’m so craving that sandwich now! 🙂

  4. Wow, that sounds great! I really want to try that chickpea seitan recipe… sounds so wonderful!

    1. I was hesitant to make it since I had such a bad experience with another similar recipe from a different cookbook author. No comparison, those other ones went in the garbage, whereas this one may become a staple around here 🙂

  5. Love! My favorite legumes are lentils. I make lentils and black beans all the time, but I would love to start working with other beans.

    1. I heart lentils too. They can go in nearly anything! Yeah, her bean expertise will blow your mind, CANNOT taste the beans in the blondies. at all.

    1. I would love to know what you think of them. The kids ate them like nuggets, sliced into bite sized pieces and dipped in sweet chili sauce. I was tempted to join them, but decided to “man” up and made that sandwich instead. Yeah, I dipped the sandwich in sweet chili sauce… Shhh 😉

    1. I am quite the lucky duck. Thanks so much Gabby, I think I’ll be sharing that lasagna (pasta free) on Healthy Vegan Fridays. Just you wait! 😉 xx

  6. I am Queen Bean! Love them all, but I could use some fresh ideas! I think the coffee bean is my favorite. 😉

    1. Haha, the coffee bean! Good one! I’m with you, I haven’t met a bean I didn’t like. I even love the poorly underrated lima bean.

      1. Me too! My 11 year old loves the limas. I just made a hummus out of canary beans which is the perfect bean for hummus. The family went crazy for the canaries.

  7. I like so many different beans…depends on what I’m using them for! If I had to pick just one, I think I would say anasazi beans…so fantastic for burritos, and other (tex)mex dishes!

    1. Totally Jealous, Anasazi beans aren’t easy to find in my neck of the woods, so I have to admit, I’ve never had them. I’ll bet they’re super tasty.

    1. Haha, I couldn’t help it! I couldn’t decide which recipes to make so I just made a bunch! I love beans too. I’m so glad we’re on the same wavelength.

  8. Ordering this book asap! I love all kinds of beans. I usually make soup or just dump them in salads!

  9. Oh, this looks ridiculously good. Picking a favorite bean/legume is seriously difficult. Right now, I’ll say kidney beans. I’ve been on a kidney bean kick (though I reserve the right to change my answer on any given day)!

    1. I think I sway between favorites too, but I love kidney beans in chili above all other beans 🙂 Good luck on the contest!

  10. My stomach is growling after seeing and reading about all this delicious food- I did shed a little tear when I saw that sandwich- it just looks so incredible. I want to eat my computer screen!

    1. Haha, wish I could post it to you, but I don’t think it would survive! I wish I had gotten a better photo of it. I couldn’t quite capture it’s true glory.

  11. I love cooking with so many of them, but if I had to pick a favorite, I would say lentils. They are just so versatile, I use them in so many different cuisines, from Indian curries to Italian bolognese!

  12. it all looks SO yummy.

    My fave brown lentils. I make bugers with them, “meat”loaf, soups, taco filling, etc. I love using them and they way they taste.

  13. My favorite is chickpeas! I love them roasted on salads or tacos 🙂 Thanks so much for the awesome giveaway!

  14. I really love chickpeas because they are so versatile! I use them in pasta sauces, desserts, etc… thanks for the giveaway!

  15. All of these dishes look so tempting and wonderful. I don’t really eat seitan anymore, but the chickpea seitan sounds great. I think the lentil quinoa bolognese sounds amazing. I’m going to have to pick up a copy of this book!

  16. I have this book! It’s awesome! I expected something totally different than what it is. I haven’t made anything yet but, Today is my first day of going vegan all the way and I can’t wait to make the dip. It looks so good! I guess I love chickpeas. I make hummus or just put them on salads! I haven’t explored the world of beans yet but I sure will with this book!

  17. I really love cannellini beans. They go great in so many different recipes. You can eat them whole or puree them into soups. I personally love making kale/cannellini bean soup with them!

  18. Wow, Somer! You’ve been busy! Everything looks so delicious! I just made Mexican lentils today, but this lentil bolognese sauce sounds wonderful. Those blondies look amazing too! I’m growling 🙂

  19. These recipes look amazing! I love legumes. Would love to get my hands on this book whether I win it here or buy it. Gonna add it to my amazon wish list.

  20. As always, beautiful job, Somer! I love any kind of legumes but my favorite would be black beans in any way, shape or form! Continue the great work so the rest of us can enjoy it!!!!

  21. My favorite bean is undoubtedly the chickpea. I love mashing 1/2 cup of chickpeas together with 1/2 of an avocado and a sprinkling of dulse flakes for a compassionate version of tuna salad.

  22. We have The Vegan Slow Cooker, and I regularly steal pieces of recipes from that to make other things better, and those chick’n patties look awesome. Like so many others I’ve been trying to figure that flavor profile out for a little while. Those look great…

  23. These are some seriously mouth watering pictures. I can’t wait to try the eggplant lasagna! This will be a definite addition to my Indian style of cooking beans!

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