This hearty vegan Bolognese combines earthy mushrooms, protein-packed red lentils, and vibrant vegetables in a rich, herb-infused tomato sauce.
Naturally high in plant-based protein and fiber, yet low in saturated fat, it’s both nourishing and satisfying.
Quick to prepare and perfect for meal prep or weeknight dinners, this dish proves that wholesome, plant-forward meals can also be deeply comforting.
Vegan Lentil and Mushroom Bolognese
Equipment
- 1 Large pot or Dutch oven
- 1 food processor (or chef’s knife for manual chopping)
- 1 large pot (for boiling pasta)
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Strainer for pasta
Ingredients
- 1 medium onion roughly chopped (~2 cups / 195 g)
- 1 medium carrot roughly chopped (~1/4 cup / 60 g)
- 4 large garlic cloves ~2 Tbsp / 18 g
- 3 –4 Tbsp olive oil
- 8 oz. whole baby bella or cremini mushrooms
- 2 Tbsp tomato paste
- 1 ½ –2 tsp sea salt
- 1/4 tsp crushed red pepper flakes optional
- 1 28-oz. can crushed tomatoes
- 1 ½ cups water
- 1/2 cup uncooked red lentils
- 1/2 cup fresh basil chopped (optional)
- 12 oz. dry pasta short tube shapes like rigatoni or penne; gluten-free as needed
- Optional toppings: vegan Parmesan additional fresh basil
Instructions
- Prepare the Aromatics: Peel and roughly chop the onion, carrot, and garlic. For a faster, more uniform texture, pulse them in a food processor until finely chopped, or carefully mince by hand. These aromatics form the flavor base of your Bolognese, releasing natural sweetness and savory depth as they cook.
- Sauté Vegetables for Flavor: Heat 3–4 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil shimmers, add the chopped onion, carrot, and garlic. Stir occasionally and cook until softened and translucent, about 5–7 minutes. This step enhances the natural flavors, making the sauce rich and aromatic.
- Chop and Cook Mushrooms: Meanwhile, chop the mushrooms finely. You can pulse them in the food processor for a uniform texture or dice them with a knife. Add the mushrooms to the pot with the softened aromatics and cook for 3–4 minutes, stirring occasionally, until they begin to brown and release their earthy flavor. This creates a meaty texture that mimics traditional Bolognese.
- Incorporate Tomato Paste and Seasonings: Stir in 2 tablespoons of tomato paste, 1 ½ teaspoons of sea salt (adjust later if needed), and optional ¼ teaspoon of crushed red pepper flakes for a subtle kick. Cook for about 1 minute, stirring constantly, until the tomato paste deepens in color and aroma. This step intensifies the sauce’s richness and balances the natural sweetness of the vegetables.
- Add Tomatoes, Lentils, and Water: Pour in one 28-oz can of crushed tomatoes and 1 ½ cups of water, followed by ½ cup of uncooked red lentils. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle boil over medium-high heat, ensuring the lentils are evenly distributed.
- Simmer for Thickened Texture: Once boiling, cover the pot and reduce the heat to low. Allow the sauce to simmer gently for about 30 minutes, stirring every 10 minutes to prevent sticking. During this time, the lentils soften and start to break down, naturally thickening the sauce while infusing it with protein and fiber. Taste periodically and adjust salt or add a touch more tomato paste for deeper flavor if desired.
- Add Fresh Herbs for Brightness: When the lentils are tender and the sauce has thickened to your preference, stir in ½ cup of chopped fresh basil, if using. This adds a fresh, aromatic note that lifts the rich flavors of the sauce. Turn off the heat and allow the sauce to rest for a few minutes before serving.
- Cook Pasta Al Dente: While the sauce simmers, bring a large pot of salted water to a boil. Add 12 oz of your preferred pasta (short shapes like rigatoni or penne work best) and cook according to the package directions, stirring occasionally to prevent sticking. The pasta should be tender but retain a slight bite for perfect texture.
- Combine and Serve: Drain the cooked pasta and divide it evenly among serving bowls. Spoon generous amounts of the Bolognese sauce over the pasta. Garnish with optional toppings such as vegan Parmesan and extra fresh basil for added flavor and visual appeal. Serve hot for a comforting, protein-rich, fiber-packed meal.
- Store Leftovers Properly: Any leftover Bolognese can be stored in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in individual portions for up to 1 month. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Notes
- Use a food processor for chopping vegetables and mushrooms to save time and achieve a uniform texture, but hand-chopping works just as well.
- Red lentils cook quickly and break down nicely, thickening the sauce naturally without needing extra thickeners.
- For extra depth of flavor, allow the sauce to simmer gently; longer simmering enhances richness and melds the flavors beautifully.
- Adjust seasoning gradually—start with the lower amount of salt and add more as needed after tasting.
- This sauce works well with any short pasta, such as rigatoni, penne, or even fusilli; gluten-free options are fully compatible.
- Optional garnishes like vegan Parmesan and fresh basil elevate both flavor and presentation but are not required for a delicious meal.
- Leftovers freeze well and can be portioned for easy meal prep during the week.
Chef’s Secrets for Ultimate Flavor
The key to a deeply flavorful vegan Bolognese lies in layering ingredients carefully.
Sautéing the aromatics first develops a sweet and savory base, while browning mushrooms adds an earthy, meaty texture.
Tomato paste is essential for richness; cooking it briefly before adding liquids enhances its umami.
Simmering the sauce slowly allows red lentils to break down naturally, creating a thick, hearty texture.
Fresh basil added at the end brightens the sauce without overpowering the flavors.
Taste and adjust seasoning at the final stage to balance acidity and saltiness perfectly.
Serving Suggestions for Maximum Enjoyment
Serve this Bolognese over your favorite pasta, such as rigatoni, penne, or fusilli, allowing the sauce to cling to each piece for a satisfying bite.
For a lighter twist, try spiralized zucchini or spaghetti squash.
Sprinkle with vegan Parmesan or nutritional yeast for extra savoriness, and garnish with fresh basil for color and aroma.
Pair with a crisp green salad or roasted vegetables to round out a balanced, wholesome meal.
It also works beautifully in meal prep bowls for a quick lunch or dinner.
Storage Tips for Freshness and Quality
This Bolognese keeps exceptionally well. Store leftovers in an airtight container in the refrigerator for 3–4 days.
For longer storage, freeze the sauce in individual portions for up to one month.
When reheating, gently warm on the stovetop over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.
Avoid overheating to preserve the texture of the lentils and the bright flavor of the tomato base.
Proper storage ensures the sauce remains rich, thick, and ready to enjoy anytime.
Frequently Asked Questions
1. Can I make this Bolognese ahead of time?
Yes! The sauce can be made 1–2 days in advance. Simply store it in the refrigerator and reheat gently before serving.
It often tastes even better the next day as the flavors continue to meld.
2. Can I use other types of lentils?
Red lentils work best because they cook quickly and break down to thicken the sauce naturally.
Green or brown lentils can be used, but they hold their shape more and may require longer cooking and slightly more liquid.
3. Is this recipe gluten-free?
Yes, when paired with gluten-free pasta. The sauce itself is naturally gluten-free, vegan, and packed with plant-based protein and fiber.
4. Can I make it spicier or milder?
Absolutely! Adjust the crushed red pepper flakes to taste, or omit them entirely for a milder version.
You can also add smoked paprika or a dash of cayenne for extra warmth.
5. Can I add other vegetables?
Yes, this recipe is versatile. Zucchini, bell peppers, or finely chopped celery can be added with the aromatics to boost nutrition and flavor.
Keep in mind that additional vegetables may slightly change cooking time and texture.
