Vegan Lentil and Mushroom Bolognese
A rich, flavorful vegan Bolognese featuring mushrooms, red lentils, and fresh vegetables simmered in a herby tomato sauce. High in plant-based protein and fiber, low in saturated fat, and perfect for weeknight dinners or meal prep. Serve over your favorite pasta and top with fresh basil or vegan Parmesan for a comforting, satisfying meal.
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.
