Vegan Classic Italian Ragu Sauce
Savor the rich, hearty flavors of Italy with our Vegan Classic Italian Ragu Sauce—a plant-based twist on a beloved traditional favorite! Loaded with wholesome ingredients, this recipe combines the savory richness of red lentils, earthy button mushrooms, and aromatic vegetables like onions, carrots, and celery to create a deeply satisfying sauce. Slow-simmered with crushed tomatoes, vegetable broth, and fragrant herbs like oregano and basil, this vegan ragu delivers layers of robust flavor with every bite. A splash of soy sauce adds depth, while fresh parsley brightens the finish. Perfect for spooning over pasta, layering into lasagna, or pairing with crusty bread, this dairy-free and meat-free Italian masterpiece is comforting, versatile, and packed with nutrients. Plus, it’s easy to make and perfect for both weeknight dinners and gatherings—your new go-to vegan pasta sauce recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrot
- 2 celery stalk
- 3 garlic cloves
- 8 ounces button mushrooms
- 1 cup red lentils
- 28 ounces canned crushed tomatoes
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Finely dice the onion, carrots, and celery. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until they are softened and the onion is translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Clean and chop the mushrooms into small pieces. Add them to the pot and cook until they release their moisture and begin to brown, about 5 minutes.
Rinse the red lentils thoroughly under cold water. Add them to the pot along with the crushed tomatoes, tomato paste, and vegetable broth.
Stir in the dried oregano, dried basil, and add the bay leaf. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the ragu cook gently for about 40-45 minutes, stirring occasionally to prevent sticking.
Remove the lid and stir in the soy sauce, salt, and black pepper. Taste and adjust seasoning if necessary.
Continue cooking uncovered for an additional 10 minutes, allowing the sauce to thicken further.
Remove the bay leaf before serving. Garnish with finely chopped fresh parsley.
Serve the vegan ragu sauce over your favorite pasta or use as a delicious filling for lasagna or other dishes.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5420 mg | 236% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 65.4 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 480 mg | 37% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6548 mg | 139% | |
*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.
