Vegan Bolognese Recipe That Everyone Will Love

If you’re craving a classic Italian comfort dish but want to keep it plant-based, this vegan bolognese recipe is your new go-to. Rich, hearty, and packed with flavor, it beautifully mimics the traditional meat sauce using wholesome vegetables and lentils.

Perfect for cozy dinners or meal prepping, this sauce pairs wonderfully with your favorite pasta, zoodles, or even a warm slice of crusty bread. Whether you’re a longtime vegan or simply looking to reduce meat consumption, this recipe offers a satisfying, nutritious alternative that doesn’t compromise on taste.

The secret to a perfect vegan bolognese lies in layering flavors and textures—from sautéed onions and garlic to earthy mushrooms and protein-rich lentils. Simmered in a robust tomato base with fragrant herbs and a splash of red wine or balsamic vinegar, this sauce will quickly become a staple in your kitchen.

Plus, it’s easy to customize and freezes well, making it a convenient option for busy weeknights.

Why You’ll Love This Recipe

This vegan bolognese is:

• Nutritious: Packed with plant-based protein from lentils and fiber from vegetables.
• Flavorful: Uses a blend of herbs, spices, and umami-rich mushrooms to achieve depth and complexity.
• Versatile: Perfect over any pasta, polenta, or even stuffed into baked vegetables.
• Easy to make: Uses simple pantry staples and comes together with minimal prep time.
• Make-ahead friendly: Freezes beautifully and tastes even better the next day.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 200g (7 oz) mushrooms, finely chopped (cremini or button)
• 1 cup dried brown or green lentils, rinsed and drained
• 1 can (400g/14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup vegetable broth
• 1/4 cup dry red wine (optional, replace with broth if preferred)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooked pasta of choice, to serve

Equipment

• Large deep skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board
• Colander or sieve (for rinsing lentils)
• Pot for cooking pasta
• Lid for the skillet

Instructions

1. Prepare the vegetables: Finely chop the onion, garlic, carrots, celery, and mushrooms. The smaller the pieces, the better the texture of the sauce.
2. Sauté the aromatics: Heat the olive oil over medium heat in your skillet. Add the onion and garlic, cooking for 3-4 minutes until fragrant and translucent.
3. Add the carrots and celery: Stir these into the pan and cook for another 5 minutes, allowing them to soften.
4. Cook the mushrooms: Add the chopped mushrooms and sauté for 7-8 minutes, stirring occasionally, until they release their moisture and start to brown.
5. Add lentils and liquids: Stir in the lentils, tomato paste, crushed tomatoes, vegetable broth, and red wine (if using). Mix well to combine.
6. Season: Add the dried oregano, basil, thyme, bay leaf, salt, and pepper. Stir everything together.
7. Simmer: Bring the sauce to a gentle boil, then reduce heat to low. Cover with a lid slightly ajar and let it simmer for 35-40 minutes, stirring occasionally. The lentils should be tender and the sauce thickened.
8. Check seasoning and consistency: Remove the bay leaf and taste the sauce. Adjust salt, pepper, or herbs as needed. If the sauce is too thick, add a splash more broth or water.
9. Serve: Toss the sauce with your cooked pasta and garnish with fresh parsley. Enjoy hot!

Tips & Variations

For a richer, deeper flavor, try roasting the vegetables before sautéing them.

• Use different lentils: Red lentils cook faster but tend to break down more, creating a creamier sauce. Brown or green lentils hold their shape better for texture.
• Mushroom alternatives: Try shiitake or portobello for a meatier umami boost.
• Add a splash of soy sauce or tamari: This adds extra depth and savoriness to the sauce.
• Make it spicy: Add red chili flakes or a pinch of cayenne pepper for some heat.
• Swap pasta: For a low-carb option, serve over spiralized zucchini or spaghetti squash.
• Freeze leftovers: This sauce freezes well for up to 3 months. Reheat gently on the stove or in the microwave.

Nutrition Facts

Serving Suggestions

This vegan bolognese is incredibly versatile. Serve it:

• Over your favorite pasta—spaghetti, penne, or rigatoni work beautifully.
• With polenta or mashed cauliflower for a comforting twist.
• Stuffed into baked bell peppers or zucchinis for a hearty meal.
• As a base for vegan lasagna layered with tofu ricotta and spinach.
• Alongside a crisp green salad and vegan garlic bread to round out your meal.

For more delicious pasta sauces, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Conclusion

This vegan bolognese recipe is a fantastic way to enjoy a classic Italian favorite without any animal products. It’s hearty, nutritious, and bursting with rich flavors that make every bite satisfying.

The combination of lentils and mushrooms creates a luscious texture that stands up well to any pasta type, making it a perfect dish for weeknight dinners or special occasions.

Not only is it simple to prepare, but it also stores well, making meal prep a breeze. Once you try this recipe, you’ll see how easy and rewarding plant-based cooking can be.

For more wholesome, delicious vegan recipes, be sure to explore our collection including Vegan Bread Machine Recipe for Soft, Delicious Loaves and Peruvian Vegetable Recipes for Flavorful Healthy Meals.

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