Vegan Bolognese
This Vegan Bolognese is rich and hearty, made with lentils and plenty of veggies, and it warms my soul every time I make it.
Growing up, my mom always made a big pot of her famous spaghetti sauce on Sundays, filling our home with those comforting aromas.
Now, I’ve crafted my own version that’s completely plant-based, using lentils to give it that satisfying texture.
I love how versatile this recipe is; you can toss in whatever veggies you have on hand, and it still turns out amazing.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can switch up the lentils for any legume you like, and if you don’t have fresh mushrooms, dried ones will work if you soak them first. I often add spinach or kale for an extra boost, too!
Tips & Notes
- •If you want more depth of flavor, try adding a splash of balsamic vinegar before serving.
- •I love to top mine with a sprinkle of extra nutritional yeast for that cheesy flair.
Recipe Variations
- •Sometimes I’ll add chopped bell peppers or zucchini if I have them in the fridge.
- •For a bit of heat, throw in some red pepper flakes when you're sautéing the veggies.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. Just reheat on the stove or in the microwave when you're ready to enjoy it again!
Frequently Asked Questions
Can I freeze this Bolognese?
Absolutely! I love to make a double batch and freeze half for a quick meal later. Just let it cool completely before transferring it to an airtight container.
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This Vegan Bolognese is rich and hearty, made with lentils and plenty of veggies, and it warms my soul every time I make it.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the veggies are softened.
- 2
Stir in the minced garlic and chopped mushrooms, cooking for another 5 minutes until the mushrooms are tender.
- 3
Add the canned diced tomatoes, cooked lentils, tomato paste, vegetable broth, oregano, basil, salt, pepper, and bay leaf. Stir everything together until well combined.
- 4
Bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 25-30 minutes, stirring occasionally. This allows all the flavors to meld beautifully.
- 5
Once it’s thickened to your liking, remove the bay leaf, stir in the nutritional yeast, and taste to adjust seasoning if needed.
- 6
Serve your Vegan Bolognese over your favorite pasta, and garnish with fresh parsley for a pop of color and flavor.
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