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+ servings
Bowl filled with lentil bolognese toss in pasta.

Vegan Lentil Bolognese Sauce (easy!)

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 people
Author: Tracy Halasz

Ingredients

Soffritto

  • 2 tablespoons olive oil
  • 1 tablespoon vegan butter
  • 1 medium onion, minced
  • 2 medium carrots, grated and chopped
  • 2 large celery ribs, finely chopped

Add the Veggies

  • 4-6 cloves garlic, minced (to taste)
  • 3 cups mushrooms, small dice
  • 2 cups cauliflower, finely chopped (optional)

Wine (for deglazing)

  • ½ cup dry red or white wine (or veggie broth)

Seasonings

  • 3 tablespoons tomato paste
  • 1 - 1 ½ tablespoons oregano, dry leaves
  • ½ - 1 teaspoon red pepper flakes (more or less to taste)
  • salt and pepper, to taste
  • ½ cup walnuts, chopped
  • 1 tablespoon balsamic vinegar

Sauce Ingredients

  • 3 cups vegetable broth
  • ¾ cup dry lentils OR 1 ½ - 2 cups cooked lentils
  • 28 oz whole tomatoes or crushed tomatoes*
  • ½ cup plant-based milk or vegan cream
  • 4-6 servings pasta (spaghetti, pappardelle, tagliatella)

Garnishes

  • ½ cup basil/parsley, chopped
  • parmesan cheese, vegan

Instructions

Make the Soffritto

  • Heat 2 tablespoons of olive oil and 1 tablespoon of dairy-free butter in a Dutch oven or deep sauté pan over medium-high heat until shimmering.
  • Add onions, carrots, and celery to pan. Saute until soft, fragrant, and caramelizing (~8 minutes).
  • Add the garlic, mushrooms, cauliflower (if using) and continue to cook for ~8-10 minutes until they are caramelizing and brown bits are sticking to the bottom of the pan. Adjust burner temperature as necessary.
    Season with salt and pepper to taste.

Deglaze the Pan

  • Add the wine (or vegetable broth) to dissolve the cooked veggie particles.
    Stir and scrape the bottom of the pan for about 2-3 minutes until the liquid is mostly evaporated.

Make the Sauce

  • Add tomato paste, oregano, red pepper flakes, and chopped walnuts. Cook for another minute or two while the tomato paste browns a bit. Stir in the balsamic vinegar for one minute.
  • Add veggie broth, dry lentils, and canned tomatoes. Stir to incorporate.
  • Bring up to a boil, then lower the heat to a gentle simmer. Cover, stirring occasionally while the lentils soften (about 20 minutes).
  • Remove the lid, stir in ½ cup dairy-free milk or ¼ cup heavy cream. Continue to simmer for another 20+ minutes while the flavors develop and the sauce reduces. Stir occasionally.
  • Taste and adjust salt, balsamic, and red pepper flakes as needed. If the sauce is too acidic, add a teaspoon of maple syrup.

To Serve

Notes

Lentil Options - if using pre-cooked or canned lentils, reduce the amount of liquid to ~1 cup and simmer until bolo is reduced and has a rich, thick consistency. Add more as needed.
Buy dry lentils in bulk or in the International aisle at the grocery store for the best price.
Flavor - sauteing the vegetables creates a lot of flavor so wait for the brown bits on the bottom of the pan before deglazing. Use a vegetable broth with lots of flavor like the Better than Bouillon brand.
Vegan Milk/Cream - use your favorite dairy-free milk or try this vegan heavy cream for a silky sauce. Start with the recommended amount and add more to suit your taste.
Tomatoes - use whole San Marzano tomatoes hand crushed when adding to the sauce or use a can of crushed tomatoes or 6N1 tomatoes (my favorite!).
Smoother Sauce Option - once the bolognese is simmering, transfer 2-3 cups sauce to a blender, pulse a few times then return to the pot and stir through.
Simmering Time - simmering with the lid on keeps moisture in the pot. If the sauce is too thin, remove the lid to let the sauce reduce. If the sauce is too thick, add more pasta water/broth and leave the lid on or mostly on.
Storage and Meal Prep - bolognese sauce stores well in the fridge for 4 days. Freeze in several small containers for quick weeknight meals. The recipe makes a big batch which is great for meal prep.