Vegan Classic Bolognese Meat Sauce
Transform your pasta night with this hearty and flavorful Vegan Classic Bolognese Meat Sauce—a plant-based twist on the beloved Italian classic. Made with protein-packed red lentils, finely chopped mushrooms, and a rich medley of crushed tomatoes and aromatic herbs, this sauce delivers the robust texture and deep umami notes traditionally associated with Bolognese, without any meat. Nutritional yeast adds a cheesy, savory touch, while a splash of coconut aminos or soy sauce enhances the depth of flavor. Perfectly simmered to a thick, velvety consistency in just under an hour, this recipe is both wholesome and satisfying. Serve it over your favorite pasta or zucchini noodles for a comforting, vegan-friendly meal that everyone will love. Ideal for weeknight dinners and meal prep, this plant-based version is a must-have in your repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 8 ounces Mushrooms, finely chopped
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Dry red lentils, rinsed
- 2 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 Bay leaf
- 1 tablespoon Coconut aminos or soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the finely chopped onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped mushrooms to the pot and cook for about 5 minutes, until they release their moisture and start to brown.
Stir in the crushed tomatoes, tomato paste, red lentils, and vegetable broth.
Add the dried oregano, dried basil, bay leaf, coconut aminos or soy sauce, salt, and black pepper.
Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally until the lentils are tender and the sauce thickens.
Remove the bay leaf and stir in the nutritional yeast. Adjust the seasoning with more salt or pepper to taste if necessary.
Serve the Bolognese sauce over your favorite pasta or zucchini noodles. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 60.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4861 mg | 103% | |
*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.
