Vegan Bolognese Recipe – Hearty, Rich & Flavorful
This Vegan Bolognese is a plant-based twist on the classic Italian dish. Made with lentils, mushrooms, and a rich tomato sauce, it’s packed with deep, savory flavors and satisfying textures. Whether served over pasta, zoodles, or spaghetti squash, this recipe is a hearty and nutritious alternative to traditional meat-based Bolognese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Serving Size: 1 cup
- Servings: 4-6
Ingredients
For the Bolognese Sauce:
- 2 tablespoons olive oil (or water for oil-free)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 large carrot, grated or finely chopped
- 1 celery stalk, finely chopped
- 8 oz (225g) cremini or button mushrooms, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional for spice)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 cup cooked lentils (brown or green, drained and rinsed)
- ½ cup vegetable broth
- 1 teaspoon balsamic vinegar
- ¼ cup fresh basil, chopped
For Serving:
- 12 oz spaghetti or preferred pasta
- Vegan Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
Cooking the Bolognese:
- Heat the oil: In a large skillet or saucepan, heat olive oil over medium heat.
- Sauté the aromatics: Add the onion, garlic, carrot, and celery. Cook for 5 minutes until softened.
- Cook the mushrooms: Add the finely chopped mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
- Add spices and tomato paste: Stir in salt, black pepper, oregano, basil, smoked paprika, and red pepper flakes. Mix in the tomato paste and cook for 2 minutes to enhance the flavors.
- Simmer the sauce: Pour in the crushed tomatoes and vegetable broth. Stir well and bring to a simmer.
- Add lentils: Stir in the cooked lentils and let the sauce simmer for 15-20 minutes, stirring occasionally.
- Finish with balsamic: Stir in balsamic vinegar and fresh basil, then remove from heat.
Cooking the Pasta:
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions, then drain.
Serving:
- Divide pasta into bowls and top with the vegan Bolognese.
- Garnish with fresh basil and vegan Parmesan.
Tips for the Best Vegan Bolognese
- For Extra Richness: Add a splash of full-fat coconut milk for a creamy texture.
- Use Walnuts: Finely chopped walnuts add a meaty texture to the sauce.
- Make It Oil-Free: Sauté vegetables in vegetable broth instead of oil.
- Slow Simmer for More Flavor: Let the sauce simmer longer for a deeper taste.
Creative Variations
- Protein-Packed: Replace lentils with crumbled tofu or tempeh.
- Gluten-Free Option: Use gluten-free pasta or serve over zucchini noodles.
- Spicy Version: Add extra red pepper flakes or a diced jalapeño.
FAQs
Can I make this ahead of time? Yes! The sauce stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
Can I use canned lentils? Absolutely! Just drain and rinse them before adding to the sauce.
What’s the best pasta for Bolognese? Spaghetti, fettuccine, or even penne work well with this sauce.
This Vegan Bolognese is rich, hearty, and packed with flavor. Give it a try for your next pasta night and enjoy a delicious, plant-based meal!