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Home Diet Vegan
5
/5
1 hour 15 minutes

Vegan Bolognese

Dairy Free Dairy-Free Gluten Free Gluten Free Vegan Vegan Vegetarian Vegetarian Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard63 Comments
Posted: 2/3/22 Updated: 2/3/22

This post may contain affiliate links. Please read our disclosure policy.

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!

overhead shot of a spoon scooping the vegan pasta sauce out of a pot
Jump to... show
1 Reasons you'll love this recipe
2 recipe video
3 ingredient notes
4 step by step directions
5 fAQ
6 Use it up
7 Storage + Meal Prep
8 More vegan dinner recipes
9 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

ingredients for the lentil bolognese on a cutting board
  • 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

mushrooms and onions after processing in food processor

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.

processed carrots and celery in food processor

Process carrots and celery

In the food processor, add the carrot and celery. Process until chopped in very small pieces, then set aside.

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mushroom base and garlic for vegan bolognese cooking in blue pot

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.

deglazing mushroom mixture in blue pot

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.

vegan bolognese in pot before cooking through

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.

vegan bolognese sauce on spaghetti, in white bowl

serve

Stir in the nutritional yeast and balsamic vinegar, taste and adjust seasoning, and serve!


fAQ

Can I freeze vegan bolognese sauce?

Yes, you may freeze it for up to 6 months. Note that the texture does soften *slightly* after thawing.

Do I need a food processor to make vegan bolognese?

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.

Can I swap the walnuts?

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!

overhead view of vegan pasta sauce in pot

Use it up

Other than the obvious pasta, this vegan 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

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!

Favorite Freezer Containers

Our top picks for the best freezer containers to help your food stay fresh and free from freezer burn! From bags to soup storage to meal prep containers and more.

The Best Freezer Containers

More vegan dinner recipes

  • 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!

overhead shot of vegan bolognese in large le creuset pot with ladle

Vegan Bolognese

5 from 27 votes
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Print Rate
This vegan bolognese is hearty, rich, and packed with plant-based protein. Made with red lentils, mushrooms, walnuts, and a ton of vegetables! Not only is it approved by picky meat-eaters and kids, but it's also perfect for stocking the freezer!
12 servings

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:

  1. you can use button, cremini or even portobello mushrooms for this recipe
  2. walnut pieces add a meaty texture to the sauce; it is possible that hazelnuts or almonds might work, however we have not tried.
  3. if you don't consume alcohol, simply swap for extra stock
Storage
  • 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

Serving: 1cup, Calories: 187kcal, Carbohydrates: 16g, Protein: 7g, Fat: 11g, Saturated Fat: 1g, Sodium: 395mg, Potassium: 500mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1871IU, Vitamin C: 9mg, Calcium: 49mg, Iron: 2mg
Author: Denise Bustard
Course: Dinner
Cuisine: Italian

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Carrie Herbert says

    Posted on 6/23/22 at Posted on 6/23/22

    If freezing, can nutritional yeast and balsamic be added before freezing or does it need to be added just before serving? Thanks!

    Reply
    • Denise Bustard says

      Posted on 7/4/22 at Posted on 7/4/22

      Hi Carrie! You can add it before serving. I hope you enjoy!

      Reply
  2. Wendy says

    Posted on 6/23/22 at Posted on 6/23/22

    5 stars
    An absolute winner! Thank you 😊

    Reply
    • Denise Bustard says

      Posted on 7/4/22 at Posted on 7/4/22

      Hi Wendy, I'm so happy to hear this! Thank you for coming back and leaving a review!

      Reply
  3. Kat Hadaway says

    Posted on 3/31/22 at Posted on 3/31/22

    5 stars
    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

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 4/1/22 at Posted on 4/1/22

      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!

      Reply
  4. Ang says

    Posted on 3/7/22 at Posted on 3/7/22

    5 stars
    I've made this soooo many times its amazing! Thank you.

    I don't have white wine today do you think red will work ?

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 3/7/22 at Posted on 3/7/22

      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!

      Reply
  5. Jazz says

    Posted on 2/3/22 at Posted on 2/3/22

    5 stars
    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!

    Reply
  6. Priscilla says

    Posted on 12/20/21 at Posted on 12/20/21

    5 stars
    I want to made this recipe tonight but I don't have lentil. Can I substitute by Textured vegetable protein ..?

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 1/3/22 at Posted on 1/3/22

      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!

      Reply
  7. Laura says

    Posted on 11/23/21 at Posted on 11/23/21

    5 stars
    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.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 11/23/21 at Posted on 11/23/21

      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!

      Reply
  8. April says

    Posted on 8/17/21 at Posted on 8/17/21

    5 stars
    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!

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 8/17/21 at Posted on 8/17/21

      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!

      Reply
  9. Eve says

    Posted on 8/11/21 at Posted on 8/11/21

    5 stars
    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.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 8/12/21 at Posted on 8/12/21

      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!

      Reply
  10. Rowan Reardon says

    Posted on 5/9/21 at Posted on 5/9/21

    5 stars
    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!

    Reply
    • Denise Bustard says

      Posted on 5/31/21 at Posted on 5/31/21

      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 🙂

      Reply
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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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