Comments on: Lentil Quinoa Vegan Bolognese Sauce

By: Kathy Hester

Kathy Hester — Tue, 31 Jul 2018 15:38:07 +0000

In reply to Chris. You could use zoodles.

By: Chris

Chris — Tue, 31 Jul 2018 14:41:23 +0000

This looks and sounds so good I think I would eat it like a chili or soup – found out late in life that eating pasta is about like eating sugar – it raises my blood sugar too much.

By: Kathy Hester

Kathy Hester — Sun, 05 Nov 2017 00:42:35 +0000

In reply to Victoria Buldak. I have only made it like the recipe states.

By: Victoria Buldak

Victoria Buldak — Sat, 04 Nov 2017 22:17:01 +0000

In reply to Kathy Hester. Have you tried making this as a slow cooker sauce by dumping everything in at once and not pureeing the tomatoes, carrots etc. then tossing in the kale a 1/2 hour before serving? If yes, how did it go?

By: debbie grimmer

debbie grimmer — Sat, 18 Jul 2015 20:35:32 +0000

I love this cookbook. The Lentil Quinoa Bolognese is absolutely my favorite. My non vegan adult grandson praises this sauce and comes always comes back for seconds and thirds.

By: Kathy Hester

Kathy Hester — Tue, 20 Jan 2015 02:22:48 +0000

In reply to Mary Worrell.

You could put everything except for the greens, salt and pepper into the slow cooker and cook 7 to 9 hours. The quinoa will cook very soft, but I think it would be fine.

Add the greens about 20 minutes before serving and add salt and pepper before serving.

I would still saute onions first, but you could do it w/out that step in you’re in a hurry.

By: Mary Worrell

Mary Worrell — Sat, 17 Jan 2015 12:38:06 +0000

This recipe looks great! I have the bean book, but it’s nice to be reminded of a good recipe. I also have your slow cooker book and I’m wondering how I might adapt this one for the slow cooker. Any ideas?