Vegan Classic Beef Bolognese Sauce
Delight in the comfort of traditional Italian cuisine with a plant-based twist! This Vegan Classic Beef Bolognese Sauce is a hearty, flavor-packed rendition of the beloved classic, featuring wholesome ingredients like lentils, finely chopped mushrooms, and nutritional yeast for a subtle umami boost. A fragrant blend of garlic, onion, and dried herbs elevates the rich base of crushed tomatoes, while a splash of red wine adds depth (with a non-alcoholic option available). Simmered to perfection and ready in just over an hour, this sauce pairs beautifully with your favorite pasta or serves as a sumptuous filling for lasagna. Perfect for vegans and non-vegans alike, this recipe will satisfy your craving for a comforting, protein-rich, and dairy-free meal. Indulge in the ultimate vegan bolognese adventure today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, finely diced carrot
- 1 finely diced celery stalk
- 3 minced garlic cloves
- 8 ounces, finely chopped baby bella mushrooms
- 1 cup, cooked and drained lentils
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup (optional, use broth for non-alcoholic version) red wine
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery to the pot, and sauté for about 6-8 minutes or until the vegetables are soft and the onions are translucent.
Stir in the minced garlic and mushrooms, and cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Add the cooked lentils to the pot, stirring to combine with the vegetables.
Push the mixture to one side and add the tomato paste to the empty side of the pot; cook for 1-2 minutes to allow the paste to caramelize slightly.
Pour in the crushed tomatoes, vegetable broth, soy sauce, oregano, basil, and red wine (if using). Stir to combine all the ingredients well.
Add the bay leaf, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally. If the sauce thickens too much, add a bit more broth as needed.
Remove the bay leaf, then stir in the nutritional yeast and adjust seasoning to taste.
Serve the bolognese sauce over your choice of cooked pasta or use it in a lasagna. Garnish with additional nutritional yeast or fresh basil if desired.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 49.6 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 356 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5233 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
