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The Best Vegan Bolognese

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A hearty and deeply flavorful vegan Bolognese made with lentils, vegetables, and tomatoes, simmered into a rich sauce that perfectly coats pasta.

Ingredients

  • 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

Instructions

  1. Heat olive oil in a large skillet or saucepan over medium heat.
  2. Add diced onion, carrot, and celery. Cook for 5–7 minutes until softened.
  3. Stir in garlic and chopped mushrooms. Cook for 3–4 minutes until mushrooms release moisture and begin to brown.
  4. Add cooked lentils, crushed tomatoes, tomato paste, oregano, basil, thyme, smoked paprika, and vegetable broth. Stir well to combine.
  5. Bring to a gentle simmer, then reduce heat to low and cook for 20–25 minutes, stirring occasionally, until thickened.
  6. Season with salt and black pepper to taste.
  7. Meanwhile, cook pasta according to package instructions until al dente. Drain.
  8. Toss pasta with the sauce or spoon the Bolognese over the top before serving.

Notes

  • Add a splash of balsamic vinegar or soy sauce for extra depth.
  • Stir in cashew cream for added richness.
  • Finely chopped walnuts add a meatier texture.
  • Store in the refrigerator for up to 4 days or freeze the sauce for up to 3 months.
  • Let the sauce simmer longer uncovered for a thicker consistency.

Nutrition

Find it online: https://recipesbyliza.com/the-best-vegan-bolognese/