Vegan Bolognese

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.

What you Need

Prepare sauce


Heat olive oil. Add onions, celery, mushrooms and carrots to the saucepan. Stir and cook until browned.

Add wine


Pour in the red wine and let it reduce for approximately 2 minutes.

Add spices


Add the garlic, other spices and seasonings to the saucepan. Cook for 1 minute.

Add lentils


Include the lentils, chopped tomatoes, and vegetable stock to the saucepan. Cook for 30 to 40 minutes.

Cook pasta


Cook the spaghetti pasta according to package directions. Drain.



Serve the bolognese over the spaghetti.

- Use a food processor to pulse the mushrooms and create a meat-like consistency. - Add a pinch of sugar to add a bit of sweetness.

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