ideas for veggie bolognaise without lentils

[Herbarium]

I can't tolerate lentils due to IBS but am safe with most other foods. I want to create a veggie bolognaise without lentils or fake meat. Is there another, tasty option to bulk up the meal?

Not a fan of chickpeas in large quantities but do like red beans. Perhaps mixed beans or quinoa or something?

finely chopped nuts, mushrooms, carrots and celery are good; a teaspoon of marmite in the sauce; pearl barley provides some bite if you can be bothered to cook it for long-enough

Mushrooms- chop some of them finely and leave some Bigger pieces too. Add chopped courgette, carrots and peppers too.

www.theguardian.com/food/2019/nov/16/yotam-ottolenghi-mushroo-recipes-ragu-aioli-lasagne

I add lots of different veggies, depending what you have in stock. Today I used frozen vegetable base mix with mushrooms, courgette and pepper. I also added haricot beans - any other beans could be used - but I don't often add beans. Grated cheese on top when served gives protein.

I'd just do a mixed veg tomato sauce. I only add a small amount of mince to mine anyway - the onion, mushroom, courgette and pepper is the main bulk add in herbs/spices/garlic to taste. I would put beans or chickpeas in a bolognaise

It won't be a Bolognese but I'd just do a mixed veg tomato sauce. Beans and pasta would be 💨 in our house!

I agree with pp like it best just veg. Roast some veg like pepper, onion, courgette. Fry some onion & garlic (if you can tolerate it) add tomato paste. Add tinned tomatoes & large glut of wine. Simmer to reduce & add roasted veg. Lots of pepper.

I know you said no fake meat but M&S do a veggie mince that is made from mushrooms and it is the nicest one I've tried.

love these, thank you!

The best veggie mince is Beyond.
However my favourite veggie pasta sauce is a kind of ratatouille (loosely). Fry up onion, carrot, celery, garlic, add courgettes aubergine, peppers, mushrooms, whatever you fancy. Add tinned tomatoes, seasoning etc. Make sure you cook it for long enough so it's not watery.

I do use quorn mince - always start with onion, garlic, very finely chopped carrots and celery, tomato purée, veg stock, then quorn/beyond mince and tomatoes and pepper, pinch of salt (and because I love it) cayenne pepper. Bit of marmite works too.

Aubergine and mushroom both have a meaty texture.

will definitely be using celery and mushroom, i like to stew things for around 45 mins might add some crushed nuts too!

I saw a recipe that had chopped up smoked tofu and mushrooms in the sauce. It looked delicious in the photo but I haven't made it so don't know what it tastes like.

I always use lentils now, but in the past have just used very finely chopped mushrooms.

Quorn mince, onions, mushrooms & a jar of Bolognese sauce.