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” above!
💭 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! ⭐⭐⭐⭐⭐
Vegan Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium celery stalk, chopped
- 1 medium carrot, chopped
- 8 oz cremini mushrooms, finely chopped or pulsed in food processor
- 2 cloves garlic, minced
- ½ cup dry red wine, optional, substitute vegetable stock
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, adjust to spice tolerance
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 1 cup red lentils, rinsed, approx 7 oz
- 1½ cups vegetable stock
- 1 14-oz can diced tomatoes, with juices
- ½ teaspoon kosher salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- 8 oz spaghetti
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- Heat olive oil in a large saucepan or Dutch oven over medium heat.
- Add onion, celery, carrot, and mushrooms. Cook, stirring occasionally, until vegetables are softened and starting to brown, 8-10 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Pour in red wine and let it reduce by half, about 2 minutes, scraping up any browned bits from bottom of pan. (If using stock instead, add it here and let it reduce slightly.)
- Add Italian seasoning, red pepper flakes, tomato paste, balsamic vinegar, and soy sauce. Stir and cook 1 minute until tomato paste darkens slightly.
- Add lentils and vegetable stock (do not add tomatoes yet). Stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 10 minutes, stirring occasionally, until lentils begin to soften and break down.
- Add diced tomatoes with juices, salt, and pepper. Stir to combine. Continue simmering 15-20 minutes, stirring occasionally, until lentils are fully tender and sauce has thickened. If sauce becomes too dry, add water 2 tablespoons at a time.
- While sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Taste sauce and adjust seasoning with salt and pepper. For a thinner sauce, stir in reserved pasta water 2 tablespoons at a time.
- Serve bolognese over spaghetti. Garnish with fresh basil.
Notes
- Pulse mushrooms in food processor for finer texture that mimics ground meat
- Adding lentils before tomatoes helps them break down faster—acid slows legume cooking. You can also soak red lentils 30 minutes beforehand to speed cooking.
- Variations:
- Use brown or green lentils for chunkier texture (increase total simmer time to 45-50 minutes)
- Soy sauce and balsamic add umami that replaces meaty flavor
- Add ½ cup walnuts, pulsed, for meatier texture
- Stir in 2 tablespoons nutritional yeast for cheesy depth
- Use any pasta shape—rigatoni and pappardelle work well as well
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is tasty but not what I would call a very “pretty” meal. I found I had to add a lot more liquid to cook the lentils. Overall, a very satisfying dish.
Hi Suzanne, thank you for the comment and feedback – it’s definitely more of a hearty dish! Noted on the additional liquid – did you use red or green lentils btw?
The instructions calls out red wine, Italian seasoning and red pepper flakes, but those three items are not listed under the ingredients.