This vegan bolognese is hearty, rich, and packed with plant-based protein. Made with red lentils, mushrooms, walnuts, and a ton of vegetables, it's approved by picky meat-eaters and kids. Perfect for stocking the freezer!
On a mission to include more plant-based meals into your family's diet? We've got you covered with air fryer cauliflower chickpea tacos, chickpea chili, and this vegan bolognese!
With a 'meaty' base of walnuts, mushrooms, and lentils; this vegan bolognese is made with wholesome ingredients and is a reader favorite.
You'll want to stock up the freezer and come back to this staple recipe time and time again. Not only did my kids love it, but my meat-loving husband said it rivaled any meat sauce he's tried. In other words, this vegan bolognese is a total crowd-pleaser!
Reasons you'll love this recipe
- it's a tried and true reader favorite!
- it's rich, hearty, flavourful, and rivals any meat-based bolognese
- made with wholesome ingredients, this recipe is vegan, gluten-free and dairy-free
- it's freezer-friendly and ideal for meal prep!
recipe video
There are a few steps to making vegan bolognese, but watching the video below will make all the steps crystal clear. You can find more of my recipe videos on my YouTube channel.
ingredient notes
- Walnut pieces - Add delicious meaty texture to the sauce.
- Mushrooms - Are an essential part of the flavor base making it rich and hearty. Use brown or white cremini mushrooms, or even portobello since they get minced up in the food processor. Added bonus: readers have reported back in the comments that even those who are not mushroom fans enjoyed this recipe and didn't even notice them!
- Red lentils - this recipe has only been tested with red lentils; they dissolve right into the sauce. We do not know if green or brown lentils will give the proper texture to this sauce.
- Celery and carrots - another essential layer of the flavor base, we process these into fine pieces using the food processor, making this sauce filled with vegetables and nutrients
- Crushed tomatoes - we're using a large can of crushed tomatoes.
- Nutritional yeast - adds a ton of flavor to this pasta sauce - we don't recommend swapping! If you are not vegetarian, you can swap the yeast for parmesan cheese.
- Balsamic vinegar - a secret ingredient that brightens up the flavors after cooking through. Many recipes call for red wine in bolognese - balsamic vinegar is a great alternative for this vegan bolognese.
step by step directions
process onions, mushrooms and walnuts
In a food processor fitted with a steel blade, add the mushrooms and onions. Process, until chopped into very small pieces, scraping down sides as needed.
Add the walnuts to the processor with the onions and mushrooms and pulse 10-15 times, until chopped into very small pieces.
Transfer the mixture to a clean bowl.
Process carrots and celery
In the food processor, add the carrot and celery. Process until chopped in very small pieces, then set aside.
sautée
In a 4 quart pot, heat the olive oil over medium heat. Add the onion/mushroom/walnut mixture and cook, stirring frequently, until the mixture has steamed off most of the liquid and begins to brown. Keep an eye that it doesn't burn.
Make a space in the middle of the pot and add the garlic. Cook for 1 minute.
Note- the mushrooms will stick to the pot, so it's crucial to stir frequently and deglaze the pan well.
Deglaze
Add the white wine and simmer for 2-3 minutes, scraping the bottom of the pot with a spatula to remove all brown bits.
Combine & Cook
Add the carrot/celery mixture, crushed tomatoes, salt, nutmeg, bay leaf, lentils, and water
Cover and simmer for 45 minutes, or until lentils are done to your liking. Stir the pot occasionally and keep an eye on the temperature so it doesn't stick to the bottom of the pot and burn.
serve
Stir in the nutritional yeast and balsamic vinegar, taste and adjust seasoning, and serve!
fAQ
Yes, you may freeze it for up to 6 months. Note that the texture does soften *slightly* after thawing.
You could try chopping everything up really small, but I'm not sure it would be the same. This lentil bolognese is all about the texture and it's just perfect with the food processor.
The walnuts add a really nice texture to this vegan bolognese recipe, but the flavor would be similar without them. Almonds and perhaps hazelnuts may give a somewhat similar texture, it could be worth a try. Make sure they are not fully blended but crumbly and kind of chunky for the right texture. If you try it, please report back in the comments to let us know how it turns out!
Storage + Meal Prep
This vegan bolognese works great for meal prep as it stores well in the fridge or freezer, and is a dream to reheat for lunch or dinner!
- Fridge - let cool completely, then store in airtight containers in the fridge for up to 4 days
- Freeze - let cool completely, then store in airtight freezer containers in the freezer for 3-6 months.
- Reheat - thaw completely, then reheat in a pot on the stovetop or in the microwave until steaming hot!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Vegan Bolognese
Ingredients
- 1 onion peeled and cut into 8
- 8 oz mushrooms 225g; washed, trimmed and cut into 4; note 1
- 1 cup walnut pieces note 2
- 2 carrots peeled and cut into chunks
- 2 ribs celery cut into chunks
- ¼ cup olive oil
- 4 cloves garlic minced
- ¼ cup white wine note 3
- 28 oz can of crushed tomatoes
- 1 ½ teaspoons salt
- ½ teaspoon nutmeg
- 1 bay leaf
- ⅔ cup red lentils
- 2 cups water or vegetable stock
Before serving
- ½ cup nutritional yeast
- 1 tablespoon balsamic vinegar
Instructions
- Process - In a food processor fitted with a steel blade, add the mushrooms and onions. Process, until chopped into very small pieces, scraping down sides as needed.Add the walnuts to the processor with the onions and mushrooms and pulse 10-15 times, until chopped into very small pieces.Transfer the mixture to a clean bowl. In the food processor, add the carrot and celery. Process until chopped in very small pieces, then set aside.
- Sautée - In a 4 quart pot, heat the olive oil over medium heat. Add the onion/mushroom/walnut mixture and cook, stirring frequently, until the mixture has steamed off most of the liquid and begins to brown. Keep an eye that it doesn't burn.Make a space in the middle of the pot and add the garlic. Cook for 1 minute.
- Deglaze - Add the white wine and simmer for 2-3 minutes, scraping the bottom of the pot with a spatula to remove all brown bits.
- Combine - Add the carrot/celery mixture, crushed tomatoes, salt, nutmeg, bay leaf, lentils and water
- Simmer - Cover and simmer for 45 minutes, or until lentils are done to your liking. Stir the pot occasionally and keep an eye on the temperature so it doesn't stick to the bottom of the pot and burn.
- Serve - Stir in the nutritional yeast and balsamic vinegar, taste and adjust seasoning, and serve!
Tips:
- you can use button, cremini or even portobello mushrooms for this recipe
- walnut pieces add a meaty texture to the sauce; it is possible that hazelnuts or almonds might work, however we have not tried.
- if you don't consume alcohol, simply swap for extra stock
- Fridge - let cool completely, then store in airtight containers in the fridge for up to 4 days
- Freeze - let cool completely, then store in airtight freezer containers in the freezer for 3-6 months.
- Reheat - thaw completely, then reheat in a pot on the stovetop or in the microwave until steaming hot!
Video
Nutrition Information
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Maddalena says
Excellent recipe. I was hesitant at first as an Italian who grew up eating Bolognese traditionally then becoming a vegan the ingredients were off the traditional recipe. Vegan versions in Italy follow the traditional method subtracting the meat and dairy. But living in North America and knowing the food and ingredients are not the same. I was pleasantly surprised and happy I tired the recipe as it. Back home I used TVP marinated in broth and spices but this version with the walnuts and using mushrooms really gives it not only the meat texture but a nice flavour profile. I was stunned how the nutmeg didn't taste like it was even added to the recipe. You're a scientist making this recipe taste as close to the original without the dairy and meat.
Sarah says
Exceptional - 2 of my dinner guests had no idea there was no beef in it. I cannot wait to make lasagna with this sauce. Only alterations I made were that I added about 15 oz more chopped tomatoes and, when mixing up a veg bullion cube for the broth, I poured in some of the liquid from cooking the mushroom mix down.
Carrie Herbert says
If freezing, can nutritional yeast and balsamic be added before freezing or does it need to be added just before serving? Thanks!
Denise Bustard says
Hi Carrie! You can add it before serving. I hope you enjoy!
Wendy says
An absolute winner! Thank you 😊
Denise Bustard says
Hi Wendy, I'm so happy to hear this! Thank you for coming back and leaving a review!
Kat Hadaway says
I don't normally make comments however this bolognese was just so tasty. I have been vegan for 6 years and to me it tastes like the one my mum use to make. Loved this recipe. Please make more vegan recipes. Thanks
Jasmine @ Sweet Peas & Saffron says
Hi Kat, we are SO glad that you enjoyed it! It's one of my faves as well, super delicious and protein-packed! See our vegan category for more delicious vegan recipes 🙂 Thanks for taking the time to leave a rating and review!
Ang says
I've made this soooo many times its amazing! Thank you.
I don't have white wine today do you think red will work ?
Jasmine @ Sweet Peas & Saffron says
Hi Ang, we're so glad that you enjoyed it! I have to agree, this recipe is one of my faves as well! Red wine should be totally fine to swap for the white wine. I hope it works out, if you would like to report back and let us know how it turns out with red wine, we'd love to hear!
Jazz says
Just made this Vegan Bolognese last night for the first time and it was soooo good! I love the flavour and texture, plus the recipe made a large batch so we have lunches leftover for a few days. Will be making this one again and again!
Priscilla says
I want to made this recipe tonight but I don't have lentil. Can I substitute by Textured vegetable protein ..?
Jasmine @ Sweet Peas & Saffron says
Hi Priscilla, we have not tested this recipe with TVP so we can't speak to how it would work. If you do try it would you let us know how it turns out? Alternatively, you could try omitting the lentils and adding in more mushrooms and walnuts for that hearty texture. I hope this helps!
Laura says
I just made this for the second time and totally forgot how amazing it is! There is such a complex, rich flavour…even with all my substitutes. I used green lentils instead of red because that’s what I had…the texture definitely isn’t ideal but they do work. I simmered it for 45mins with a little more stock.
Jasmine @ Sweet Peas & Saffron says
Hi Laura, we're so delighted to hear that you've been enjoying this on repeat! Thank you so much for sharing your feedback about the green lentils, and for taking the time to leave a rating and review!
April says
So good! My husband hates mushrooms and he didn’t even know they where in there. So even if you dont like them give this a shot!
Jasmine @ Sweet Peas & Saffron says
Hi April, we're so glad to hear that you both enjoyed! Thank you so much for taking the time to come back and leave a rating and review!
Eve says
GREAT recipe I love it! I used tomato sauce (no salt added) bc I don’t like chunks of tomatoes and it came out fine. Will definitely make this again and I love how it makes so much for freezing.
Clarification - is the mushroom/onion mixture supposed to be chunky bc maybe I puréed it too much it looked more like oatmeal. And then I cooked it forever but it never did stick to the pan or get crusty - how long is this process ? I cooked and stirred for nearly 10 min I think.
Jasmine @ Sweet Peas & Saffron says
Hi Eve, we're very happy to hear that you enjoyed! Yes, the mushroom/ onion mixture should be chopped into very small pieces (pulse 10 - 15 times). The mushrooms, onions and walnuts should be sautéed for approximately 10 minutes, until they begin to brown. I hope this helps! Let us know if you have any further questions, and I hope you enjoy this recipe just as much when you make it again!
Rowan Reardon says
I just finished a bowl of this and its so so good!! I am carefully choosing fantastic plant based recipes to add to my life to reduce meat consumption. BUT I decided long ago that unless the veg meal was delicious, I wouldn't be using it as a replacement. This is so wonderful! Cant get over it. Best part? I dont feel all gross and heavy after devouring a big bowl of it. I had mine over buckwheat pasta and also added 1/2 a large zucchini. This will officially become my new spag bol recipe. Thank you, I'm really impressed!
Denise Bustard says
Hi Rowan! I'm so happy to hear you enjoyed. I share a similar philosophy as you, it absolutely must be delicious! Thank you so much for reporting back 🙂