Vegetarian Classic Minced Meat Sauce
Elevate comfort food to a wholesome new level with this Vegetarian Classic Minced Meat Sauce, a plant-based take on the beloved Italian staple. Packed with hearty lentils, finely chopped cremini mushrooms, and a medley of colorful vegetables like carrots, celery, and red bell peppers, this recipe delivers incredible texture and depth of flavor without a trace of meat. Seasoned with aromatic garlic, dried herbs, soy sauce, and a touch of red chili flakes for a hint of spice, the rich tomato-based sauce simmers to perfection, allowing its bold flavors to meld beautifully. Finished with fresh basil and parsley, this versatile sauce is perfect for ladling over pasta, layering into lasagna, or spooning onto baked potatoes. Ready in just an hour, it’s a satisfying, protein-packed option for vegetarians and flexitarians alike, while being family-friendly and easy to prepare.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large, finely chopped Yellow onion
- 3 minced Garlic cloves
- 1 medium, finely diced Carrot
- 1 medium, finely diced Celery stalk
- 8 ounces, finely chopped Cremini mushrooms
- 1 medium, finely diced Red bell pepper
- 15 ounces, drained and rinsed Canned lentils
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh basil leaves
- 0.25 cup, chopped Fresh parsley
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrot, celery, red bell pepper, and chopped mushrooms to the pan. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture.
Mix in the drained lentils and cook for 2 minutes to combine.
Pour in the crushed tomatoes and add tomato paste, stirring to incorporate.
Add the soy sauce, dried oregano, dried thyme, red chili flakes, salt, and black pepper to the mixture.
Bring the sauce to a gentle simmer, then reduce the heat to low, covering partially and letting it cook for 25–30 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed.
Remove from heat and stir in the chopped fresh basil and parsley before serving.
Serve over your favorite pasta or use as a topping for dishes like baked potatoes or lasagna.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 62.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 402 mg | 31% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6125 mg | 130% | |
*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.
