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Vegan Bolognese Sauce with Lentils Recipe

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★★★★★

4.4 from 57 reviews

This hearty Vegan Bolognese Sauce with Lentils is a flavorful, plant-based alternative to traditional meat sauces. Made with a medley of vegetables, seasoned with Italian herbs, and enriched with tender brown lentils, it provides a nutrient-packed, satisfying meal perfect for pairing with your favorite pasta. The sauce is simmered to perfection, delivering rich and robust flavors ideal for a comforting dinner.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tbsp oil
  • 1 medium onion, finely diced
  • 1 medium (52 g) stalk celery, finely diced (1/2 cup)
  • 10 oz fresh (280 g) mushrooms, finely diced (or 1 oz dried mushrooms)
  • 2 medium (200 g) carrots, finely grated
  • 4 cloves garlic, finely minced or crushed

Seasonings and Spices

  • 2 tsp Italian seasoning (or 1 tsp each dried oregano and basil)
  • 1 tsp onion powder
  • 1 tsp coconut sugar or sweetener of choice
  • Pinch of red pepper flakes or to taste
  • Salt and black pepper to taste

Liquids and Sauces

  • ⅓ cup (80 ml) red wine or additional vegetable broth
  • 3 cups (750 g) crushed tomatoes or marinara sauce or tomato sauce
  • 2 cups (480 ml) vegetable broth
  • 1 tbsp soy sauce (gluten-free if needed) or tamari
  • 1 tbsp balsamic vinegar
  • ½ cup (120 ml) plant-based milk

Legumes and Thickener

  • 1 cup (200 g) dry brown lentils, soaked
  • 1 tsp cornstarch

Other

  • 1 bay leaf
  • 8 oz (225 g) spaghetti (gluten-free if needed) or pasta of choice
  • Vegan parmesan or nutritional yeast to garnish (optional)

Instructions

  1. Soak Lentils: Soak the brown lentils in lukewarm water for faster cooking and better digestion. This step can be skipped if using red lentils.
  2. Sauté Vegetables: Heat oil in a pan or pot over medium heat. Add diced onion, celery, mushrooms, and grated carrots. Sauté for 3-4 minutes until softened.
  3. Add Garlic and Spices: Stir in finely minced garlic, coconut sugar, Italian seasoning, onion powder, red pepper flakes, salt, and black pepper. Sauté for an additional minute, stirring frequently to release aromas.
  4. Add Liquids and Lentils: Pour in red wine (or extra vegetable broth), crushed tomatoes, vegetable broth, and add the bay leaf. Drain soaked lentils and add them to the pot. Stir well to combine.
  5. Simmer Sauce: Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes or until lentils are tender, stirring occasionally. Cooking time may vary depending on lentil variety.
  6. Cook Pasta: While the sauce simmers, cook spaghetti or preferred pasta according to package instructions until al dente. Drain and set aside.
  7. Finish Sauce: Add soy sauce and balsamic vinegar to the sauce. In a small bowl, mix plant-based milk with cornstarch until smooth, then stir into the sauce to help thicken it.
  8. Adjust Seasoning: Taste the sauce and adjust seasoning with additional salt, pepper, or spices as desired. Add more vegetable broth if the sauce is too thick.
  9. Serve: Serve the lentil bolognese sauce over cooked pasta. Garnish with vegan parmesan or nutritional yeast if desired. Enjoy immediately.
  10. Storage: Store any leftover sauce covered in the refrigerator for up to 4 days.

Notes

  • Soaking lentils is optional but recommended for easier digestion and quicker cooking.
  • Use brown or green lentils for best texture; red lentils cook faster but tend to be mushier.
  • Red wine can be substituted with additional vegetable broth for a non-alcoholic version.
  • Gluten-free pasta and soy sauce/tamari can be used to accommodate dietary restrictions.
  • The sauce can be stored in the fridge for up to 4 days or frozen for longer storage.
  • Adjust the consistency of the sauce by adding more broth or plant-based milk as needed.

Keywords: Vegan Bolognese, Lentil Bolognese, Plant-based Sauce, Vegan Pasta Sauce, Healthy Vegan Dinner

Find it online: https://hannahdelgado.com/vegan-bolognese-sauce-with-lentils-recipe/