Easy Vegan Bolognese
Finely chopped mushrooms and lentils form the base of this plant-based bolognese, building the same deep, savory richness as a traditional meat ragu. The sauce simmers low and slow with tomatoes, red wine, and aromatics until thick and full-flavored. Serve over pasta for a hearty weeknight dinner that comes together in about 45 minutes.
Equipment
- Large sauté pan or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons olive oil extra virgin for best flavor
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 2 cups cremini mushrooms finely chopped
- 1 cup carrots peeled and diced
- 1 cup celery diced
- 1 cup green or brown lentils cooked and drained
- ¼ cup tomato paste
- 1 can crushed tomatoes (28 oz) preferably San Marzano
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes optional, for heat
- 1 cup vegetable broth low-sodium preferred
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 12 oz spaghetti gluten-free if needed
- 2 tablespoons fresh basil chopped, for garnish
- 2 tablespoons nutritional yeast optional, for cheesy flavor
Instructions
- Heat the olive oil in a large sauté pan over medium heat (about 350°F / 175°C). Add the diced onion and sauté for 5–6 minutes, until translucent and slightly golden.
- Add the minced garlic and cook for 1 more minute, stirring continuously to prevent burning.
- Mix in the mushrooms, carrots, and celery. Cook for 10–12 minutes, stirring occasionally, until the vegetables have softened and reduced in volume.
- Incorporate the cooked lentils and stir in the tomato paste. Cook for 2–3 minutes to caramelize the paste slightly—this deepens the flavor.
- Add the crushed tomatoes, oregano, chili flakes, and vegetable broth. Stir well, reduce to a simmer (about 300°F / 150°C), and cook uncovered for 20–25 minutes, or until the sauce thickens and the flavors meld. Stir occasionally and season with salt and pepper to taste.
- Meanwhile, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Plate the spaghetti in shallow bowls, spoon the vegan Bolognese generously on top, and garnish with chopped fresh basil and nutritional yeast if desired.
Notes
- For a richer depth, deglaze the pan with 1/4 cup of red wine before adding tomato paste.
- You can also use walnuts finely chopped as a protein alternative to lentils.
- Use a food processor to pulse carrots, mushrooms, and celery to quicken prep time.
Nutrition
Calories: 528kcalCarbohydrates: 96gProtein: 19gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 373mgPotassium: 1150mgFiber: 12gSugar: 12gVitamin A: 6071IUVitamin C: 19mgCalcium: 99mgIron: 6mg
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