Vegan Classic Bolognese Sauce
This Vegan Classic Bolognese Sauce is a plant-based twist on the beloved Italian staple, brimming with rich, savory flavors and wholesome ingredients. Featuring the perfect balance of lentils, finely chopped mushrooms, and aromatic vegetables like onion, carrot, and celery, this hearty sauce mimics the texture and depth of traditional bolognese. Simmered with crushed tomatoes, vegetable broth, and a hint of optional red wine, it’s infused with herbs like oregano and thyme for a truly comforting taste. Ready in just under an hour, this recipe is ideal for a quick family dinner or a meal prep favorite, served over your favorite pasta and garnished with basil and nutritional yeast for added flair. Perfect for vegans, vegetarians, or anyone seeking a healthy, flavorful alternative to classic recipes!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 cloves Garlic, minced
- 250 grams Button mushrooms, finely chopped
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 cup Vegetable broth
- 1 cup Dried lentils, rinsed
- 1 leaf Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 cup Red wine (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil, chopped (for garnish)
- 2 tablespoons Nutritional yeast (optional)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped mushrooms to the saucepan and cook, stirring occasionally, until they have released their juices and begin to brown, about 5 minutes.
Mix in the tomato paste and cook for another 2 minutes, stirring constantly.
If using, pour in the red wine, and let it simmer until it reduces slightly, about 3 minutes.
Add the crushed tomatoes, vegetable broth, rinsed lentils, bay leaf, dried oregano, and dried thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the lentils are tender and the sauce has thickened, stirring occasionally.
Season with salt and black pepper to taste.
Remove from heat and discard the bay leaf.
Serve the Bolognese sauce over your favorite pasta, garnished with fresh basil and a sprinkle of nutritional yeast if desired.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 44.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4543 mg | 97% | |
*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.
