This vegan bolognese is a hearty, savory and comforting plant-based twist on an Italian classic with a meaty texture. What's even better? It's ready in under an hour. Using wholesome ingredients like mushrooms, red lentils, vegetables, and fresh herbs, it is a perfect quick weeknight meal for the whole family!
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" below!
💭 Why you should make this bolognese now!
- Hearty and filling, surprisingly meaty!
- Comforting meal. Nothing beats eating warm Italian pasta after a long day!
- Great for make-ahead. Make this vegan bolognese sauce in a larger batch, and add it to fresh pasta anytime.
📋 Ingredients and notes
To make vegan bolognese, you'll need extra virgin olive oil, onion, celery stick, white button mushrooms, carrots, garlic cloves, tomato paste, Italian seasoning, red pepper flakes, vegan red wine, balsamic vinegar, soy sauce (reduced sodium), dried green or red lentils, chopped plum tomatoes, vegetable stock, fresh basil, salt, and black pepper.
Variations and substitutions
- Dried green or red lentils. Lentils make this vegan bolognese recipe extra hearty and filling. You can also use red split lentils for a faster cooking time. If using brown or puy lentils, you'll need to add 5-10 minutes of cooking as they are harder than red lentils. Have extra lentils? Make dal tadka or misir wot!
- Mushrooms. Other than white button mushrooms, you can also use cremini mushrooms, portobello mushrooms, or shiitake mushrooms.
- Vegan red wine. Not all red wine are vegan, so make sure to check the label. The best red wine to use would be dry red wine like malbec, chianti, merlot, or cabernet sauvignon, as they add a rich flavor to the bolognese. You can also omit red wine entirely if you prefer an alcohol-free dish.
- Tomatoes. For this recipe, I used a can of chopped plum tomatoes. But you can also use canned crushed tomatoes and canned whole peeled tomatoes and then crush them by hand. Use tomato paste from a tube, not a can.
- Soy sauce. I use sodium-reduced soy sauce. For a gluten-free and soy-free alternative, use tamari.
📖 Make the best vegan bolognese
Make the bolognese sauce
Heat a large saucepan over medium heat and add olive oil.
Add the chopped onions, celery, mushrooms and carrots to the saucepan. Stir and cook for 8 to 10 minutes until browned.
Pour in the red wine and let it reduce for approximately 2 minutes.
Next, add the garlic, Italian seasoning, red pepper flakes, tomato puree, balsamic vinegar and soy sauce to the saucepan. Cook for 1 minute.
Include the lentils, chopped tomatoes, and vegetable stock to the saucepan.
Bring the mixture to a boil, then reduce the heat to low. Loosely cover the pan and let it cook for 30 to 40 minutes until the sauce thickens to your desired consistency. Remember to stir occasionally and add a splash of water if the sauce starts to dry out too much.
Meanwhile, cook the spaghetti pasta according to the instructions below.
Once lentils are cooked and sauce has thickened, remove from the heat and reserve until the pasta is ready.
Make spaghetti bolognese
Fill a large pot with water and bring it to a boil. Add plenty of salt to the boiling water. Add the spaghetti noodles to the boiling water and cook according to the package instructions until they are al dente (cooked but still firm to the bite). Stir occasionally to prevent sticking.
Once done, drain it with a colander and serve the bolognese over the spaghetti.
👩🏽🍳 Tips for the best vegan bolognese
Make the best vegan bolognese recipe by following these expert tips:
⭐ Soak the lentils in water. Before cooking, soak the red lentils in a bowl of cool water for 30 minutes to soften them up. They will also cook much quicker.
- Use a food processor to pulse the mushrooms and create a meat-like consistency.
- Simmer slowly. Let the sauce simmer on low heat for an extended period to allow the flavors to meld and the texture to thicken.
- Add a pinch of sugar to add a bit of sweetness, balancing the savory flavors and acidity of the tomatoes.
- Adjust as needed. Taste your sauce frequently while cooking and adjust the seasonings, such as salt, pepper, and herbs to achieve a good balance.
👩🏽🍳 Troubleshooting FAQs
To make vegan bolognese gluten-free, use gluten-free pasta, and ensure that all other ingredients, including soy sauce or tamari, are gluten-free. Be mindful of cross-contamination if you have celiac disease or a severe gluten sensitivity.
This recipe uses lentils and mushrooms but you can also use textured vegetable protein (TVP), or plant-based ground meat substitutes. To best mimic texture of meat, finely chop the mushrooms or use crumbled tofu.
Tomato paste, balsamic vinegar, and a splash of plant-based milk can add richness and depth, while miso paste, or nutritional yeast can enhance the savory umami taste.
🍴What to serve with vegan bolognese
Vegan bolognese pairs well with a ton of side dishes. My favorites below:
- Garlic bread is a classic choice!
- Fresh green salad, like a garlic lemon kale salad, or a vegan Caesar salad can add a light and crisp contrast to the richness of the bolognese.
- Roasted veggies, such as Brussels sprouts, or a roasted vegetable salad.
- Steamed greens, such as a side of steamed broccoli, spinach, or kale.
🍶 Storage and reheating instructions
To store leftover bolognese, transfer it to an airtight container and place in the refrigerator for 3-4 days. For a larger batch, consider dividing the bolognese into smaller portions before storing.
To freeze, portion, transfer to a freezer bag and store for 2-3 months. Make sure to remove as much air in the container as possible before sealing and ensure that the sauce is completely cool before freezing.
To reheat, thaw it in the refrigerator overnight. Reheat in a saucepan on the stove or in the microwave for 1-2 minutes, or until thoroughly heated.
🍴 More classic vegan recipes
Want plant-based versions of other classic recipes? Check these out:
If you tried this recipe, don't forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
Vegan Bolognese
Ingredients
- 8 ounces spaghetti
- 1 tablespoon extra virgin olive oil
- 1 onion, medium, chopped
- 1 celery stick, chopped
- 4 oz white button mushrooms, sliced
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce (reduced sodium)
- 3 oz red lentils, dry, substitute green
- 14 oz chopped plum tomatoes
- 1 cup vegetable stock
- fresh basil
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
Instructions
Make Bolognese Sauce
- Heat a large saucepan over medium heat and add olive oil.
- Add the chopped onions, celery, mushrooms and carrots to the saucepan. Stir and cook for 8 to 10 minutes until browned. Pour in the red wine and let it reduce for approximately 2 minutes.
- Next, add the garlic, Italian seasoning, red pepper flakes, tomato puree, balsamic vinegar and soy sauce to the saucepan. Cook for 1 minute.
- Include the lentils, chopped tomatoes, and vegetable stock to the saucepan.
- Bring the mixture to a boil, then reduce the heat to low. Loosely cover the pan and let it cook for 30 to 40 minutes until the sauce thickens to your desired consistency. Remember to stir occasionally and add a splash of water if the sauce starts to dry out too much.
- Once lentils are cooked and sauce has thickened, remove from the heat and reserve until the pasta is ready.
To make the spaghetti
- While the lentils are cooking, fill a large pot with water and bring it to a boil. Add plenty of salt to the boiling water.
- Add the spaghetti noodles to the boiling water and cook according to the package instructions until they are al dente (cooked but still firm to the bite). Stir occasionally to prevent sticking.
- Once done, drain it with a colander and serve the bolognese over the spaghetti.
Notes
- Soak red lentils for 30 mins to speed up cooking process.
- Pulse mushrooms in a processor to get the coarse chop, to mimic meaty texture.
- Simmer sauce on low heat to let flavors develop.
- Add a pinch of sugar for sweetness.
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