Vegan Bolognese

Course: Main Course, Pasta

Cuisine: Italian

Diet: Vegan

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 477kcal

Author: Shruthi Baskaran-Makanju

Hearty and flavorful vegan bolognese made with lentils, mushrooms, and a rich tomato sauce. Ready in under 1 hour, this easy weeknight meal is perfect for the whole family!

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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

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