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Home » Recipes » Main Dish

Vegan Lentil Bolognese (Easy!)

Jan 22, 2024 by Kaitlin · 6 Comments

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This soul-warming vegan Lentil Bolognese recipe features nourishing red lentils & mushrooms instead of ground beef! Serve it over your favorite pasta for an elegant, satisfying, ultra-comforting meal. (Vegan, gluten-free, oil-free.)

Close-up view of vegan lentil Bolognese sauce served over spaghetti noodles on a white plate with fresh herbs

This vegan Bolognese sauce is a soul-warming (plant-based!) twist on the Italian classic.

Traditional Bolognese is a thick, meat-based tomato sauce with milk. But this meatless version features hearty mushrooms and nourishing red lentils instead of finely chopped beef. The texture is so wonderful and hearty!

I love how elegant this dish feels, but it's actually easy to assemble with many simple pantry staples. (Plus the aroma is so homey and inviting!)

Serve this deeply satisfying sauce on your favorite pasta. Then top with fresh herbs and a sprinkle of vegan parmesan for the perfect final touch!

Red lentils, crushed tomatoes, mushrooms, onion, garlic, tomato paste, and spice ingredients laid out on a metal tray

Ingredients for Lentil Bolognese

For this recipe you'll simmer in a large pan or Dutch oven on the stovetop:

  • Onion: I use yellow onion, but white or sweet onion works great too.
  • Mushrooms: You'll need 8 ounces fresh mushrooms. Use whatever variety you enjoy. White button, cremini, Portobello, or even shiitake would be tasty.
  • Fresh garlic: I use about 5-6 garlic cloves, but you can include even more if you love the flavor!
  • Red wine vinegar: Just a tablespoon adds a little acidity and depth of flavor to the mixture. (Balsamic vinegar could be substituted.)
  • Vegetable broth
  • Crushed tomatoes: You'll need a 28 ounce can of crushed tomatoes. (Feel free to use ones with basil or herbs included for extra herby flavor.)
  • Split red lentils: Paired with the mushrooms, these are a great meat substitute in this dish. They have a hearty, tender texture and plant-based protein and fiber.
  • Tomato paste: Just 2 tablespoons helps thicken the sauce and gives it an extra-rich tomato flavor.
  • Tamari: This adds some salty, umami flavor. You can also substitute soy sauce. Be sure to use low sodium if desired.
  • Nutritional yeast: This helps thicken the mixture, and gives it a savory, slightly cheesy flavor.
  • Italian seasoning
  • Smoked paprika: I like to include a half teaspoon, but add even more if you'd like.
  • Salt: You can also add black pepper to taste.
Overhead view of sauce preparation in a large skillet with wooden stirring spoon

Customizing

Carrot & celery: These veggies often appear in traditional Bolognese, but I enjoy the flavor better without them. (Simply personal preference.) Feel free to include a medium carrot and 1-2 sticks celery with the onion. Just be sure to very finely dice them so they incorporate with the sauce.

Herbs & flavors: I like using an Italian seasoning blend, but change it up with what you have on hand. Stir in dried oregano, basil, parsley, rosemary, bay leaf (remove before serving), or thyme.

Omit mushrooms: If you're not a fan of mushrooms, use slightly more red lentils, or crushed walnuts instead.

Make it spicy: Add a pinch of cayenne pepper, or simply top your bowl with red pepper flakes to taste before serving.

Batch size: This recipe makes a fairly large batch. The sauce recipe yields about 6 cups (without the pasta) so be sure to reduce or halve if desired.

Vegan lentil Bolognese sauce cooking in a large skillet with bamboo stirring spoon

Serving

Pasta: Spoon this warm Bolognese sauce over your favorite cooked pasta. I like spaghetti best, but you can use penne, rigatoni, fettuccine, or even zucchini noodles if you wish. (Be sure to use gluten-free pasta if needed.)

Garnish: Top your bowl with Vegan Parmesan Cheese and fresh basil or fresh parsley.

Storing

Store the sauce and pasta in separate airtight containers in the refrigerator. I find it keeps well for about 4-5 days, but use your best judgement. Simply reheat in the microwave when ready to enjoy.

Freezing note: I haven't tried saving this sauce in the freezer. But I'm guessing it'd do very well if you wanted to freeze it for 1-2 months. Just be sure to let it cool completely before transferring to a freezer-safe container.

Vegan lentil and mushroom Bolognese sauce on top of spaghetti noodles on a white plate

For more inspiration, also browse all vegan comfort food recipes or lentil recipes.

Close-up view of vegan lentil Bolognese sauce served over spaghetti noodles on a white plate with fresh herbs

Vegan Lentil Bolognese (Easy!)

This soul-warming vegan Bolognese sauce features nourishing red lentils & mushrooms instead of ground beef! Serve it over your favorite pasta for an elegant, satisfying, ultra-comforting meal.
4.84 from 6 votes
Print Recipe Pin Recipe Comment
Prep Time: 25 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 55 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan
Servings: 6 large bowls

Ingredients

  • 1 medium yellow onion
  • 5-6 cloves garlic
  • 8 oz. mushrooms
  • 1 Tbsp. red wine vinegar
  • 1 1/2 cups vegetable broth
  • 28 oz. can crushed tomatoes
  • 1/2 cup split red lentils (uncooked)
  • 2 Tbsp. tomato paste
  • 1-2 Tbsp. nutritional yeast (or more)
  • 1 Tbsp. tamari
  • 2 tsp. Italian seasoning
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt

For serving:

  • 8-12 oz. pasta (gluten-free if desired)
  • Vegan Parmesan Cheese
  • Fresh basil, fresh parsley

Instructions

  • Finely dice onion and mushrooms.
  • In a large pan or Dutch oven, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
  • Meanwhile, mince garlic.
  • When onion is translucent, add mushrooms, garlic, Italian seasoning, smoked paprika, and salt. Stir and cook 3-4 minutes.
  • Add red wine vinegar. Stir and cook 1 minute.
  • Add broth, crushed tomatoes, red lentils (rinsed and drained), tomato paste, nutritional yeast, and tamari.
  • Bring to a light boil. Then reduce heat, cover, and lightly simmer for 30 minutes. Stir occasionally. (This is a great time to cook the pasta.)
  • Serve sauce over cooked pasta. Top with vegan parmesan and fresh basil or parsley.

Notes

Yield: Recipe makes about 6 cups sauce. I find this is a good match for about 8-12 oz. pasta. But it can vary depending on the ratio of sauce you use.
Nutrition: The estimated nutritional content is calculated for the Bolognese sauce only (no pasta included).
Recipe originally published January 2020. Updated & improved based on reader feedback January 2024. (If you want the original recipe, please just email and ask!)

Nutrition Per Serving (Estimate)

Nutrition Facts
Vegan Lentil Bolognese (Easy!)
Amount per Serving
Calories
131
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.1
g
Potassium
 
787
mg
22
%
Carbohydrates
 
25
g
8
%
Fiber
 
9
g
38
%
Sugar
 
9
g
10
%
Protein
 
9
g
18
%
Vitamin A
 
591
IU
12
%
Vitamin C
 
17
mg
21
%
Calcium
 
77
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this vegan Lentil Bolognese sauce recipe, also check out:

  • Lentil Cabbage Soup
  • Ultimate Vegetable Soup
  • Easy Vegan Lasagna with Chickpea Ricotta
  • Red Lentil Sweet Potato Stew

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.

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Comments

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  1. Jennifer says

    August 27, 2022 at 12:16 pm

    5 stars
    Flavourful recipe. I did add minced mushrooms to it as well. Like a previous reviewer, I also found that the lentils need longer than 10 minutes - closer to 15. But overall, I liked this recipe.

    Reply
    • Kaitlin says

      August 28, 2022 at 7:31 am

      Great call with the mushrooms. And thank you for sharing your helpful feedback with the cooking time - very appreciated. I'm glad you found another recipe you enjoy. Wishing you a lovely week, Jennifer! -Kaitlin

      Reply
  2. Diana says

    May 06, 2022 at 6:22 pm

    4 stars
    Good recipe, except after cooking the lentils for 10 minutes, as stated, the liquid had absorbed but the lentils were far from being done.

    Reply
    • Kaitlin says

      May 07, 2022 at 8:56 am

      Thank you for your feedback, Diana! Were you using split red lentils? They generally cook very quickly (and faster than other lentil varieties), but I will revisit and retest this recipe soon.

      Reply
  3. Ben Brown says

    May 29, 2020 at 8:09 am

    5 stars
    Very delicious! Rich, hearty, and a few times my mind literally thought I was eating a meat sauce (even though I wasn't).

    Reply
    • Kaitlin says

      June 06, 2020 at 1:57 pm

      So great to hear! Thanks for sharing.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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