5-Ingredient Vegan Bolognese with Lentils: Quick and Easy Comfort Food

5-Ingredient Vegan Bolognese with Lentils: Quick and Easy Comfort Food

This recipe takes our Vegan Bolognese with Lentils concept and turns it into a super speedy, 5-ingredient wonder! Perfect for busy weeknights or when you’re craving a comforting and flavorful pasta dish without spending a lot of time in the kitchen.

Key features of this recipe:

  • Incredibly Easy: Only 5 ingredients and minimal prep work needed!
  • Customizable: Feel free to add additional herbs or spices to personalize the flavor.
  • Pantry Staples: This recipe utilizes ingredients you might already have on hand.

Why Use Lentils?

Lentils are a nutritional powerhouse, offering a variety of health benefits:

  • Rich in Plant-Based Protein: They’re a complete protein source for vegetarians and vegans, aiding in muscle building and repair.
  • High in Fiber: Fiber keeps you feeling fuller for longer, promotes gut health, and can help manage blood sugar levels.
  • Excellent Source of Iron: Iron carries oxygen throughout your body, and lentils are a great plant-based source to combat fatigue.
  • Packed with Folate: Folate is crucial for cell growth and development, especially important during pregnancy.
  • Supports Heart Health: Lentils may help lower bad cholesterol and blood pressure, contributing to a healthy heart.

5-Ingredient Vegan Bolognese with Lentils

Julie Pace, RDN
Craving a comforting meal in a flash? This 5-Ingredient Vegan Bolognese with Lentils is your answer! Packed with flavor, fiber, and protein, this recipe is perfect for busy weeknights or when you're short on time.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 4


  • 1 jar 24oz Rao's Homemade Arrabbiata Spicy Marinara
  • 1 tbsp olive oil
  • 2 cups green lentils, cooked
  • 7 oz Barilla whole wheat fettuccine pasta
  • 6 cups low-sodium vegetable broth for cooking lentils (optional)
  • homemade vegan parmesan for topping optional
  • fresh basil leaves for topping optional


  • Cook dry green lentils according to package directions. When done. Set aside.
  • When lentils are halfway through cooking, start cooking noodles as directed.
  • In a large saucepan, add cooked lentils, drained pasta, and Rao's sauce. Simmer 3-4 minutes until heated.
  • Top with optional ingredients, if desired.
Keyword 5 ingredient, easy vegan dinner

Quick & Healthy Chickpea Wrap Recipe

Quick & Healthy Chickpea Wrap Recipe

Looking for a chickpea recipe that’s both quick and nutritious? Look no further than this Spicy Chickpea Wrap! Full of flavor and packed with plant-based protein, this satisfying meal is perfect for busy days when you need something wholesome in a hurry.

Start by preparing your chickpeas. Rinse and drain canned chickpeas, then toss them with your favorite spices. You could use a blend of cumin, paprika, and chili powder for a kick of heat or keep it simple by using a done for you blend of spices called Ole Bay Seasoning.

Next, assemble your wrap. Lay out a whole grain tortilla and layer it with crisp lettuce leaves, sliced cucumbers, and ripe avocado. Top it all off with your seasoned chickpeas and a drizzle of creamy tahini dressing or a delicious homemade dressing.

Now comes the fun part – rolling up your wrap! Fold in the sides, then roll it up tightly from the bottom. This not only keeps all the delicious ingredients contained but also makes it easier to eat on the go. Want it warm? Once you’ve rolled the wrap, place on a hot cast iron griddle and press a few minutes on each side.

Finally, enjoy your Spicy Chickpea Wrap! Whether you’re packing it for lunch or enjoying it for a quick dinner, you’ll love the bold flavors and nutritious ingredients packed into every bite.

Looking for more gut healthy chickpea recipes? Take a look at the oven roasted chickpeas recipe to make a delicious crunchy snack for home or on the go.

Oven Roasted Old Bay Chickpea Snack

Quick & Healthy Chickpea Wrap

Julie Pace, RDN
20 minute Chickpea Wraps made with simple, nutrient rich ingredients. Seasoned with Old Bay and filled with crunchy vegetables and a delicious homemade thousand island dressing. They're so easy to make and so delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine dairy free, plant-based, vegan
Servings 2


  • 1 15oz. chickpeas, canned drained, rinsed, and dried
  • 2-3 tbsp Old Bay Seasoning
  • 1 tbsp avocado oil
  • 1 small cucumber, diced
  • 1/2 medium red bell pepper, diced
  • 1/2 small red onion
  • 1 small avocado, diced peeled, pitted, diced
  • 4 pieces green leaf lettuce
  • 1/4 cup homemade thousand island dressing see notes
  • 2 large tortillas


  • Preheat oven to 350 degrees. Line small baking pan with parchment paper. (Optional) You can skip the oven and sprinkle Old Bay Seasoning on rinsed chickpeas.
  • Add chickpeas to a small bowl, add 1 Tbsp avocado oil, add in Old Bay Seasoning. Toss chickpeas in mixture to coat. Spread chickpeas on baking pan and heat in oven for 10 minutes.
  • While chickpeas are roasting, make thousand island dressing. See notes for link to the recipe. Optional (can use your favorite ready made dressing to save time)
  • Remove chickpeas from oven.
  • Lay tortilla flat on plate. Add lettuce, chickpeas, cucumber, avocado, red onion, and red bell pepper. Top with 1-2 tbsp of vegan thousand island dressing. Fold and grill in a grill pan on each side until desired crispness.
  • Remove from grill pan and enjoy!
Keyword chickpea, chickpea wrap
20 Minute Asian Stir Fry

20 Minute Asian Stir Fry

Are you craving a delicious Asian-inspired dish that can be on your table in no time? If so, you’ll love this flavorful 20-minute asian stir-fry recipe. This quick and easy dish features a nutrient-rich combination of tender noodles, crisp colorful vegetables, and a savory sauce that your taste buds will love. Get ready to impress your family and friends with this easy-to-make, restaurant-quality meal that is sure to become a favorite in your recipe collection.

Ingredients You’ll Need:

  • RIce Noodles
  • Broccoli Florets
  • Red Bel Pepper
  • Red Onions (Optional)
  • Green Onions
  • Garlic
  • Edamame ( or your favorite protein)
  • White Button Mushrooms
  • Soy Sauce
  • Fresh ginger
  • Cornstarc
  • Sesame Oil
  • Maple Syrup
  • Light Brown Sugar, organic

Why You’ll Love This Recipe:

In just 20 minutes, you will have created a sensational stir-fry bursting with flavors and textures. The tender rice noodles, crisp vegetables, and savory sauce come together to deliver a takeout experience at a homemade price. Whether you’re needing a quick weeknight meal or hosting a gathering, this 20 minute Asian stir fry recipe is one everyone will love.

Let’s get cooking!

Feel free to customize this recipe by swapping out the veggies for your personal favorites, or choose a different protein that suits your taste buds. The beauty of this dish lies in its flexibility, allowing you to tailor it to your preferences and experiment with various ingredient combinations.

20 Minute Asian Stir Fry

Julie Pace, RDN
Try this flavorful 20 minute Asian stir fry recipe for a quick and easy lunch or dinner. It's packed with colorful, fresh, nutrient rich vegetables and protein-rich edamame making it a nourishing and satisfying meal.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 4



  • 1 cup water
  • 1/4 cup light brown sugar organic
  • 1/2 cup soy sauce, low sodium
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tbsp fresh garlic, minced
  • 1/2 tsp fresh ginger, minced, optional

To thicken sauce:

  • 2 tbsp cornstarch
  • 1/4 cup cold water

Stir Fry

  • 6 ounces rice noodles, uncooked
  • 1 tbsp sesame oil
  • 4 stalks green onions, chopped
  • 2 cups broccoli florets
  • 1 cup red bell peppers, sliced
  • 3 cloves fresh garlic, minced
  • 8 ounces white button mushrooms, sliced
  • 1/2 cup red onion, diced
  • 12 ounce edamame, shelled frozen, organic


Stir Fry

  • In a wok or skillet, heat sesame oil. Add in broccoli, red bell pepper, green onions, garlic, mushrooms, and red onion. Stir fry for about 5 minutes or until tender.
  • While vegetables are cooking, cook the noodles and edamame according to package directions. Then set aside.


  • In a medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, maple syrup, ginger and garlic.
  • In a small bowl, whisk together cornstarch and cold water then set aside.
  • Bring ingredients in saucepan to a boil then simmer.
  • Add in the cornstarch/water mixture, whisk slowly and continuously to combine. Let simmer until sauce starts to thicken.
  • Remove from heat when desired thickness is reached. Set aside.
  • Combine the cooked noodles and edamame to skillet with vegetables. Pour over sauce and toss well until evenly coated.
  • Plate and enjoy!
Keyword Healthy Recipes, noodles, Quick and Easy, vegan
Vegan Cinnamon Streusel Coffee Cake Recipe

Vegan Cinnamon Streusel Coffee Cake Recipe

Indulge in the warm, comforting flavors of this delicious vegan cinnamon streusel coffee cake recipe. Made with plant-based ingredients, this coffee cake features a moist and tender crumb, perfectly spiced with cinnamon and other aromatic flavors. The crunchy streusel topping adds a delightful textural contrast that will keep you coming back for more. Whether you’re starting your day with a cup of coffee or tea, hosting a brunch with friends, or treating yourself to a comforting afternoon snack, this cinnamon streusel coffee cake is the perfect choice.

Not only is this recipe delicious, but it is also versatile and customizable. It can be easily adapted to suit different nutritional needs or personal preferences, such as making it gluten-free, or adding your favorite fruit or nuts.

With its classic and comforting associations, this cinnamon streusel coffee cake is not just a delicious treat, but a moment of indulgence and relaxation. Make it for your loved ones, impress your guests, or treat yourself to a moment of pure bliss. Once you try this cinnamon coffee cake, you’ll be making it again and again. Give this recipe a try and treat yourself to a slice of heavenly delight.

Ingredients You’ll Need:

  • Non-dairy milk – An unsweetened plant based milk works great with this recipe. By mixing it with a tablespoon of vinegar, it will help the cake rise since there are no eggs in this recipe.
  • Sugar– While you can use organic cane sugar for this recipe. I used maple sugar for a richer flavor. A light brown sugar is perfect for the cinnamon for making the cinnamon sugar filling and vegan streusel.
  • Oil– It’s best to use a neutral light tasting oil. I personally like using avocado oil. You can use melted butter or coconut oil, if you like a touch of coco-nutty flavor in the cake.
  • Flour– I recommend unbleached all-purpose flour for a light and fluffy texture. Using whole wheat flour will give the cake a more dense texture.
  • Cinnamon– This is the key ingredient in this recipe. I prefer using Ceylon cinnamon over Cassia, However, Cassia is more widely available in most grocery stores. Don’t skimp on the cinnamon. Adjust amounts to your liking.

Ideas for Serving

Coffee cakes can be enjoyed in various settings, making them a versatile treat. They are perfect for breakfast, brunch, afternoon tea, or as a dessert. They can be served warm or at room temperature, making them convenient for gatherings or as a treat to enjoy with a cup of coffee or tea.

How to Store

Store cake in an air-tight container at room temperature for 2-3 days. You can store in the refrigerator for up to 7 days.

Cinnamon Streusel Coffee Cake

Julie Pace, RDN
Indulge in the perfect balance of warmth and sweetness with this vegan cinnamon streusel coffee cake. The moist cake is made with wholesome plant-based ingredients, making it suitable for those who follow a vegan diet. The cake is generously spiced with fragrant cinnamon, infusing every bite with its comforting aroma.
The highlight of this coffee cake is the delicious crunchy streusel topping. Made with a combination of vegan butter, brown sugar, and a dash of cinnamon, it creates a crumbly and crispy texture that adds an extra layer of decadence to the cake.
Whether you enjoy it as a breakfast treat with your morning cup of coffee or as a dessert for a special occasion, this vegan cinnamon streusel coffee cake is sure to please.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9


  • 1 cup unsweetened almond milk or other non-dairy milk
  • 1 Tbsp apple cider vinegar
  • 1/2 cup maple sugar or sugar of choice
  • 1/3 cup avocado oil
  • 2 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Cinnamon Sugar Filling

  • 1/4 cup light brown sugar, organic
  • 1 Tbsp cinnamon

Streusel Topping

  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup vegan butter
  • 1/4 cup light brown sugar, organic
  • 1 Tbsp cinnamon


  • Preheat oven to 350 degrees.
  • in a small bowl, combine almond milk with apple cider vinegar. Stir to combine then set aside.
  • In a mixing bowl, blend together flour, baking powder, baking soda, and salt.
  • In a separate bowl, add maple sugar, oil, vanilla extract and milk mixture. Stir until well combine. Add the wet ingredients to the dry ingredients and stir until dough forms.
  • Add parchment paper or grease 9×5 loaf pan. Spread half the dough into the bottom of pan. Sprinkle on brown sugar and cinnamon mixture. Then add the remaining dough mixture to pan.
  • To make streusel, use a separate bowl and add flour, brown sugar, and cinnamon. Cut in the butter to the mixture. Once combined, sprinkle evenly and press into top of dough.
  • Bake for 40-45 minutes or until when toothpick is inserted and comes out clean.
  • Remove from oven and let cool before slicing.
Keyword cinnamon streusel coffee cake, coffee cake recipe
Creamy Mushroom & Wild Rice Soup

Creamy Mushroom & Wild Rice Soup

Creamy Mushroom & Wild Rice Soup

Julie Pace, RDN
This creamy Mushroom & Wild Rice soup is made with immune-boosting baby portobello mushrooms along with a blend of gourmet wild rice that makes a delicious and hearty soup. A comforting and hearty dish.
Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 6


  • 1 tbsp avocado oil
  • 16 ounces of baby portobello mushrooms diced
  • 3 medium carrots diced
  • 1 large sweet onion
  • 4 garlic cloves minced
  • 1 cup wild rice uncooked
  • 4-6 cups vegetable broth low sodium
  • 3 bay leaves
  • 2 tsp oregano dried
  • 2 tsp thyme dried
  • 1 tsp salt or more to taste
  • 1/2 tsp black pepper
  • 1/2 cup unsweetened coconut milk
  • 1/4-1/2 cup all purpose flour unbleached


  • In a large pot over medium heat, add the oil, mushrooms, carrots, sweet onion and garlic. Saute for 5-8 minutes.
  • Add in vegetable broth then bring to a boil. Add in the wild rice let boil for 1-2 minutes. Reduce heat. Add in bay leave, oregano, thyme, salt and pepper. Cover reduce to a simmer for about 30 minutes or until rice is done.
  • In a small sauce pan over medium heat, add 1/2 cup coconut milk with 1/4 cup all purpose flour and whisk until smooth and creamy.
  • Stir in coconut milk and flour mixture. Remove from stove and enjoy with your favorite bread.
Keyword mushrooms, soup, vegan, wild rice
Lemon Chickpea Orzo Soup Recipe

Lemon Chickpea Orzo Soup Recipe

Lemon Chickpea Orzo Soup

Julie Pace, RDN
This healthy and satisfying lemon chickpea orzo soup recipe is one that I'm sure you'll love. It's infused with just the right amount of lemon giving this soup a bright, refreshing flavor along with tahini for added creaminess and seasoned with Italian herbs and spices for a perfectly sweet and savory flavor. An easy, healthy and delicious one pot soup that's ready in 30 minutes or less.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Italian, Mediterranean
Servings 6


  • 1 tbsp avocado oil unrefined
  • 1 medium sweet onion diced
  • 2 medium carrots peeled and diced
  • 4 cloves garlic, fresh minced
  • 6 cups vegetable broth can use low sodium
  • 1 cup orzo uncooked
  • 2 15 ounce chickpeas, rinsed and drained canned
  • 1/3 cup tahini
  • 1/2 cup lemon juice
  • 1/2 cup maple syrup
  • 1 large handful baby spinach
  • Salt and pepper to taste

Italian Seasoning Blend

  • 1 tbsp basil dried
  • 1 tbsp oregano dried
  • 1/2 tbsp rosemary dried
  • 1 tbsp parsley dried
  • 1/2 tbsp dried thyme
  • 1/2 tbsp red chili flakes
  • 1/2 tsp garlic powder


  • Heat oil over medium heat, add in carrots, garlic, and onions, saute for about 5 minutes.
  • Add in broth. Bring to a boil. Add in orzo and chickpeas, reduce heat to medium and cook on a gentle boil for 7-9 minutes, or until orzo is tender.
  • Remove from heat, add in tahini, lemon juice, maple syrup and stir well. Add in the baby spinach and stir. Greens will start to wilt within 1-2 minutes. Add in Italian Seasoning blend and stir well. Salt and pepper to taste.
Keyword Anti-inflammatory Soup, easy recipe, Lemon Chickpea Orzo Soup, soup