I love making this vegan Bolognese when I want a hearty, comforting pasta dish that feels rich and satisfying without using any meat or dairy. The sauce simmers into a thick, deeply flavorful mixture that clings beautifully to pasta. I find it perfect for cozy dinners, meal prep, or serving to guests who would never guess it is completely plant-based.
Why You’ll Love This Recipe
I appreciate how this sauce delivers all the depth and richness of a traditional Bolognese while staying entirely vegan. The combination of lentils, vegetables, and tomatoes creates a satisfying texture that feels substantial and filling.
I also enjoy how nourishing it is. It is packed with plant-based protein and fiber, and the slow simmer allows all the flavors to develop beautifully. It tastes even better the next day, which makes it ideal for leftovers.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
1 cup cooked brown lentils
1 cup finely chopped mushrooms
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 cup vegetable broth
salt to taste
black pepper to taste
12 ounces pasta of choice
directions
I start by heating the olive oil in a large skillet or saucepan over medium heat. I add the diced onion, carrot, and celery, and cook for about 5–7 minutes until softened. This base adds a lot of flavor and depth.
Next, I stir in the garlic and chopped mushrooms. I cook for another 3–4 minutes until the mushrooms release their moisture and begin to brown slightly.
I add the cooked lentils, crushed tomatoes, tomato paste, oregano, basil, thyme, smoked paprika, and vegetable broth. I stir everything together until well combined.
I bring the sauce to a gentle simmer, then reduce the heat to low. I let it cook for about 20–25 minutes, stirring occasionally, until it thickens and the flavors meld together. I season with salt and black pepper to taste.
While the sauce simmers, I cook the pasta according to the package instructions until al dente. I drain it and toss it with the sauce, or spoon the Bolognese over the top before serving.
Servings and timing
I find that this recipe makes about 4 to 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
I sometimes add a splash of unsweetened plant-based milk or a spoonful of cashew cream at the end for extra creaminess. When I want more texture, I mix in finely chopped walnuts for a slightly meatier bite.
For added depth, I stir in a splash of balsamic vinegar or soy sauce while the sauce simmers. I also like using zucchini noodles or whole wheat pasta for a different twist.
storage/reheating
I store leftover vegan Bolognese in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen, which I really enjoy.
To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water if it has thickened too much.
I also freeze the sauce (separate from the pasta) for up to 3 months. I thaw it overnight in the refrigerator and reheat it slowly before serving over freshly cooked pasta.
FAQs
Can I use canned lentils instead of cooked lentils?
I can use canned lentils as a shortcut. I simply drain and rinse them before adding them to the sauce.
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer a little longer uncovered. I can also mash some of the lentils to create a heartier texture.
What mushrooms work best?
I usually use cremini or white button mushrooms, but portobello mushrooms also work well for a deeper flavor.
Can I make this recipe gluten-free?
I can easily make it gluten-free by serving the sauce over gluten-free pasta or even over roasted vegetables.
Does this taste like traditional Bolognese?
I find that it captures the rich, savory essence of traditional Bolognese, even though it is plant-based. The lentils and vegetables create a satisfying texture that feels comforting and familiar.
Conclusion
I find this vegan Bolognese to be one of the most satisfying plant-based meals I can make. It is hearty, flavorful, and versatile enough for weeknight dinners or special occasions. Whenever I crave a comforting bowl of pasta, this is the recipe I turn to again and again.
