This vegan bolognese is hearty and rich, made with lentils, mushrooms, walnuts, and a ton of vegetables! Approved by picky meat eaters and kids, and perfect for stocking the freezer!
Are you on a mission to include more plant-based meals into your family's diet? I am! We have already tackled tacos and chili, and now it is time for the big one: spaghetti bolognese!
With a 'meaty' base of walnuts, mushrooms and lentils, this vegan bolognese has delicious flavor and texture!
This is one of those pasta sauces I will be stocking the freezer with and coming back to time and time again. Not only did my kids love it, but my meat-loving husband said it rivalled any meat sauce he's tried. Let's call this a huge win!
Reasons you'll love this vegan bolognese
- it's vegan, gluten-free and dairy-free
- it's freezer-friendly
- it is kid and meat eater approved...so tasty!
Recipe video
There are a few steps to this recipe, but watching the video below will make all the steps crystal clear. You can find more of my recipe videos on my YouTube channel.
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How to make lentil bolognese
For this recipe, you will need a food processor. <--that's the basic one I own and love!
1. Process your veggies- do this in two groups. Group 1: mushrooms, onions & walnuts (add walnuts & pulse at the end). Group 2: carrots & celery.
2. Make your flavor base- the key to this lentil bolognese recipe is to layer the flavors in, and it all starts with the base: sautee the onions, mushrooms and walnuts for 10 or so minutes until they begin to brown.
3. Add garlic & wine- first make a space for garlic, then cook it for 1 minute. Add the wine and simmer for 1-2 minutes to evaporate off the water. Scrape the bottom of the pan with a spatula to get all those brown bits off. <-- brown bits = flavor!
4. Add the rest of the sauce ingredients, cover, and simmer for 45 minutes. Stir occasionally and make sure your temperature is not too high.
5. Stir in nutritional yeast and balsamic vinegar, and serve!
Can I freeze vegan bolognese sauce?
Yes, you sure can! I like to freeze in 1 quart jars, or in these reusable plastic freezer jars. The texture does soften *slightly* after thawing.
Can I skip the nutritional yeast?
No, I don't recommend it, it really does add a ton of flavor to this pasta sauce.
Do I really need a food processor?
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.
Looking for ways to use up your pasta sauce?
Other than the obvious pasta, this bolognese recipe can work in some other ways too:
- serve over zucchini noodles
- serve on a roll as 'sloppy joes'
- use it in zucchini lasagna
- stuff it in a baked potato or sweet potato
- spoon it on nachos or sweet potato nachos
- serve it on zucchini boats or in stuffed bell peppers
More vegan dinners
- Vegan Teriyaki Stir Fry
- Vegan Crockpot Chili
- Vegan Moroccan Chickpea Skillet
- Thai Coconut Curry Soup
- Hearty Lentil Soup
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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