Vegan Classic Minced Meat Sauce
Savor the comforting flavors of our Vegan Classic Minced Meat Sauce, a plant-based twist on the beloved Italian favorite. This hearty and satisfying recipe combines tender lentils with a medley of aromatic vegetables—onion, carrot, and celery—simmered in a rich, garlicky tomato sauce infused with dried oregano, basil, and thyme. A splash of soy sauce deepens the umami, while a hint of sweetness from crushed tomatoes rounds out the flavor profile. Perfect for pairing with your favorite pasta or grains, this wholesome dish is naturally vegan, high in protein, and bursting with homey appeal. Ready in an hour and garnished with fresh parsley, it’s the ultimate crowd-pleaser for plant-based comfort food enthusiasts.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup dried lentils, rinsed and drained
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery, and sauté until the onion is translucent and vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the rinsed lentils to the pot, stirring well to combine with the sautéed vegetables.
Pour in the crushed tomatoes and vegetable broth, then add the tomato paste and soy sauce.
Sprinkle in the dried oregano, basil, and thyme, and add the bay leaf. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 30-35 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
Season with salt and black pepper to taste.
Remove and discard the bay leaf. Serve the sauce hot over your choice of pasta or grains, and garnish with fresh parsley.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4339 mg | 189% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 53.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4210 mg | 90% | |
*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.
