Vegan Classic Bolognaise Sauce
Savor the rich, comforting flavors of our Vegan Classic Bolognaise Sauce, a hearty plant-based twist on the traditional Italian favorite. Loaded with tender lentils, umami-packed mushrooms, and a medley of aromatic vegetables like onions, carrots, and celery, this sauce boasts incredible depth of flavor thanks to a blend of dried herbs, a hint of red wine (optional), and the subtle cheesiness of nutritional yeast. Perfect for pasta or even as a topping for roasted vegetables, this gluten-free, high-protein recipe is simmered to perfection in just under an hour. Whether you're catering to a vegan lifestyle or simply looking for a delicious meat-free dinner, this wholesome, hearty bolognaise sauce will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 250 grams, finely chopped button mushrooms
- 2 tablespoons tomato paste
- 800 grams canned crushed tomatoes
- 500 milliliters vegetable broth
- 200 grams, rinsed and drained green or brown lentils
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 125 milliliters red wine (optional)
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.
Add the tomato paste to the pot and stir well, cooking for 1-2 minutes to enhance its flavor.
If using, pour in the red wine. Let it simmer for 2 minutes until slightly reduced.
Add the crushed tomatoes, vegetable broth, lentils, oregano, basil, thyme, bay leaf, salt, and pepper.
Stir well to combine, bring the mixture to a boil, then reduce the heat to low and cover the pot.
Let the sauce simmer gently for about 35 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
Stir in the nutritional yeast for added flavor.
Serve the sauce over your favorite pasta, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 78.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 7908 mg | 168% | |
*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.
