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
© 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.
Andrea says
Hi,
I make this all the time when we have company and it’s a winner every time. Today I thought I’d shake it up a little and I added chilli spices at the point where I was frying down the mushrooms. I then followed the recipe exactly the same way and added kidney beans in the last 10 mins of cooking.
What a delight, the best chilli ever!!!!
Valerie says
I have to tell you this is my favorite vegan recipe ever. I've made it twice now and am about to make it a third time. I absolutely love it. It's worthy of company and any holiday celebration. I portion it out and keep it in the freezer so I can have a wonderful meal in only the time it takes to boil some pasta. This recipe is a keeper for all time! Thank you so much!!
Marcela says
This was so delicious. I can’t even believe it. Next time I’ll make it for company! Thanks!
Denise Bustard says
Hi Marcela! I'm so happy to hear this! Thank you so much for taking time out of your day to come back and leave a review, I really appreciate it <3
Tiffany says
Hi. We don't do walnuts or pecans in our house. What would you recommend substituting?
Denise Bustard says
Hi Tiffany, unfortunately I'm not sure any other nut would have the same texture as the walnuts. You could simply leave them out, or maybe try adding broiled tofu. Here's how I mash & broil it- https://sweetpeasandsaffron.com/tofu-tacos/
Rowena says
Hi, we are alcohol free so don't have any white wine (or white wine stock) - can I use vegetable stock or red wine stock pot as an alternative? Can it be frozen with the yeast already included or should I portion it out for the freezer before adding the yeast so that it is frozen without it? Many Thanks!
Denise Bustard says
Hi Rowena! Yes, feel free to swap for a bit of stock to deglaze the pan. Yes, freeze it with the yeast added. Hope you enjoy!
Jackie says
Has anyone subbed pecans for the walnut?
Rebecca says
Hi from Australia 🇦🇺
Yum just made this .
It’s great.
I add some fresh basil as well.
Love your recipes
Thanks
Rebecca
Denise Bustard says
Hi Rebecca! I'm so happy to hear you enjoyed. Thank you so much for taking the time to come back and leave a review!
Lauren says
I want to try this recipe today and I have a ton of leftover tomato sauce and paste. Would I be able to make it with the sauce/paste instead of crushed tomatoes? Please let me know, Thx!
Denise Bustard says
Hi Lauren, so so sorry for my late reply! I have another lentil recipe that could make use of some of the tomato paste: https://sweetpeasandsaffron.com/greek-lentil-soup/
Other than that, you can freeze leftover tomato paste in 1 tablespoon portions- freeze on wax paper, then transfer to a bag or container. Hope this helps!
Linda M. Jardee says
Can you use an immersion blender to chop the veggies up? thanks
Denise Bustard says
Hi Linda! I don't think that would work quite the same, especially with raw carrots and celery unfortunately.
Jordyn says
This was the best recipe I’ve ever made ever. Something I make for people to impress them for sure. I am wondering if I can use green lentils instead of red lentils? That is what I have in my pantry at the moment and would like to use them up. Thoughts?
Denise Bustard says
Whoa!! You have totally made my day, Jordyn! Thanks so much for taking the time to come back and leave a review. As for green lentils- I haven't tried, but I do think they might work. They will require a much longer simmer time though, so keep an eye on the pot, adding more liquid if it seems to over-reduce. I'd love to hear how it goes if you give it a try!
Stéphanie says
If i want to store it , do i add yeast just before serving also ?
Denise Bustard says
Hi Stephanie! Yes, add the yeast. Hope you enjoy!
Lilliam says
This bolognese has become a staple dish in my house, thank you for sharing.
Denise Bustard says
I'm SO happy to hear this, Lilliam! Thank you so much for taking the time to come back and let me know 🙂
Laura says
This is delicious! The texture is amazing and it tastes great. A keeper for sure.
Jennifer says
Has anyone tried this dish with brown lentils? This looks yummy 🙂
Denise Bustard says
Hi Jennifer! I myself have not. Hopefully someone can chime in! It may require extra liquids and it may require a longer cook time?
Jenny says
Hi! I have a kid with tree nut allergies ...how necessary are the walnuts? He can eat almonds - would that work as a substitute?
Denise Bustard says
Hi Jenny! The walnuts add a really nice texture to this recipe, but the flavor would be similar without them. I am not sure if almonds would give the same texture, but it could be worth a try: make sure they are not fully blended but crumbly and kind of chunky. If you try it, I'd love to hear how it goes for you!
Sukaina says
I made it with almonds and I didn't like the texture. It was a bit too crunchy. Walnuts are better. Maybe cashew would work too. Just not almonds lol
Denise Bustard says
Thank you for reporting back with the almonds, Sukaina! I guess they have a 'sharper' texture. That's so helpful!
Kathleen says
I have acid reflux and can't tolerate tomatoes or wine....can you suggest anything as a substitute as I love the recipe otherwise? Thanks. Kath😀
Denise Bustard says
Hi Kath! You can swap the wine for some vegetable stock, but I really am stuck for what you could use in place of the tomatoes. They add body/thickness and flavor to the sauce. Maybe someone else can chime in to help you?
Sukaina says
I would add pumpkin puree instead (and a roasted red pepper in the mix?) You wouldn't get the same tanginess that tomatoes have but it would have a nice texture. I would add a little bit more water though.
Natalie says
I have a friend with a tomato allergy, she substitutes a mix of cooked apples & carrots whenever crushed tomatoes or 'Passata' is called for. Texture & flavour is similar when in a dish.
Sukaina says
It was really good! I loved it. Didn't add nutritional yeast this time so I want to try it next. I added oregano and basil and was delicious. It makes 6 servings though, at least for me haha
Denise Bustard says
Hi Sukaina! So happy to hear you enjoyed, even without the nutritional yeast. Thanks for taking the time to come back and leave a review 🙂
Kimberly says
It is a raining Friday and I thought this would be a good day to try this recipe. My family gobbled it down. It was a success. Thank you so much for this great recipe. Will send them to your web site.
Denise Bustard says
Hi Kimberly! I'm so happy to hear you enjoyed the recipe! Thank you for reporting back 🙂
R Wolf says
i really like this recipe! made it last night for dinner. very flavorful and filling, will make again, thank you.
Denise Bustard says
Yay! So happy to hear you enjoyed the recipe. Thank you so much for coming back and leaving a review 🙂
Lyndsey Livingston says
I have to say this recipe is amazing! I’m addicted to it! X
Denise says
Hi Lyndsey! I'm so happy to hear you love the recipe, and appreciate you taking the time to come back and leave a review!
Kelly says
Can you taste the mushrooms?... Don't like mushrooms can you suggest a substitute? Looks delicious!
Jayne says
Cant taste the mushrooms Kelly... I dont like 'em either but that taste disappears and it just turns out rich and lucious. Give it a try with half quantity of everything if you're not sure, dont think u oull be disappointed though, its delicious😊
Denise says
Thanks for replying, Jayne! Yes, it does not taste like mushrooms at all, but they add the 'umami' flavor that beef or pork would add to a traditional bolognese. Hope you enjoy!
Kim Fuller says
My daughter hates mushrooms and she loved this dish! I didn’t tell her of course 🙂