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Home » Recipes

Vegan Bolognese with Lentils & Mushrooms (Oil-free)

Published: 21 Apr 2021 · Updated: 12 Nov 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 4 Comments

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Vegan Bolognese Pin.
Vegan Bolognese Pin.

Hearty and filling, this Vegan Bolognese is made with lentils, mushrooms, and a variety of veggies. Serve over your favorite pasta for a delicious and healthy meal the whole family will love! This Bolognese Sauce takes just 35 minutes and is meal-prep friendly.

Vegan bolognese sauce over pasta.
This hearty and delicious Vegan Bolognese is an easy comfort dish!

Pasta Bolognese, aka Spaghetti Bol, is one of those classic comfort dishes that's so easy to veganize you'll never miss the original. Not only is this a family-friendly dish, but it can also appeal to omnivores and beginners who are skeptical about tofu and other meat replacements. Best of all, this Vegan Bolognese Sauce is full of veggies, protein, fiber, and all the good stuff.

Jump to:
  • What is Bolognese sauce?
  • Can this be gluten-free?
  • Ingredients
  • Substitutions
  • Special equipment
  • Instructions
  • How to serve
  • Can I make it ahead?
  • How to store
  • More vegan Italian recipes
  • 📖 Recipe

You'll love this lentil Bolognese recipe because it's:

  • Delicious & Flavorful
  • Hearty & Filling
  • Quick & Easy
  • Vegan / Vegetarian
  • WFPB
  • Nut-free
  • Soy-free
  • Kid-friendly
  • Great for Meal-Prep

Vegan Bolognese with lentils and mushrooms.
Make a big batch of this lentil bolognese for easy meal prep.

What is Bolognese sauce?

Bolognese sauce originates in Bologna, Italy, and is traditionally a ragu (aka meat sauce) with a very specific preparation. Despite the rustic feel of the sauce, it can actually be quite complex to prepare due to the techniques used to cook the meat.

Outside of Italy, Spaghetti Bolognese (or Spaghetti "Bol," as it's sometimes called) can sometimes act as a generic stand-in for any meat-based sauce. In this recipe, we substitute lentils and mushrooms for the meat, and can therefore make this recipe much simpler and quicker! (Not to mention fully Vegan.)

Can this be gluten-free?

Sure! The sauce is already gluten-free. Just substitute gluten-free pasta. If you use red wine, keep in mind that most wines are gluten-free but you can check out this info from Beyond Celiac if you're unsure.


Ingredients for Vegan Bolognese with Lentils.
This vegetarian bolognese sauce is made from lentils, mushrooms, and a variety of veggies!

Ingredients

  • 1 carrot
  • 2 celery stalks
  • 1 yellow onion
  • 4 oz mushrooms
  • 4 cloves garlic
  • 2 tbsp Italian seasoning
  • 2 tbsp oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 cans whole or crushed tomatoes
  • 1 can brown lentils
  • ¼ cup dry red wine (optional)
  • 2 tbsp vegetable broth powder (or bouillon cube)
  • 2 tbsp balsamic glaze
  • 1 tbsp tomato paste
  • sea salt (to taste)
  • fresh cracked pepper

Garnish

  • red pepper flakes
  • vegan parmesan
  • fresh basil or parsley

Substitutions

  • Dry lentils can be substituted for canned, but you will either need to cook them first or cook the sauce for longer.
  • If you don't want to use red wine, simply substitute with an equal amount of vegetable broth or water.
  • I like to use both fresh and granulated garlic in this recipe, but if you only have one, that's fine.

Special equipment

I like to blend this sauce with an immersion blender. This will keep it chunky but the ingredients will be better incorporated and more flavorful. (When I made this without blending, the lentils and sauce never fully incorporated, which created a different mouth-feel and gave the dish a lot less depth.)

If you don't have an immersion blender you can try using a potato masher. Alternatively, you could pulse half of the sauce in a high-speed blender and add it back to the rest of the sauce.

Instructions

  1. Wash, peel, and prep the vegetables: dice the onion, carrots, celery, and mushrooms. Peel and grate the garlic with a Microplane or garlic press.
  2. Heat a pot over medium-high heat. Add the onions, carrots, and celery to the pot. Saute, stirring occasionally for about 10 minutes, or until the carrots are fork-tender. The onions usually give off enough liquid to keep them from sticking, but you could add 1 tablespoon of water or olive oil if you choose.
  • Add the onions, celery, and carrots to the pot.
  • Cook the onions, celery, and carrots down.
  1. (If you're making pasta to serve right away, this is a good time to start boiling the water.)
  2. Add the mushrooms, oregano, Italian seasoning, paprika, granulated garlic, and fresh grated garlic. Cook for another 5 minutes, stirring occasionally. Deglaze with 1 tablespoon of water if the mushrooms start to stick.
  • Add the mushrooms and spices.
  • Cook the mushrooms down.
  1. Add the tomatoes, lentils, red wine, balsamic glaze, and broth powder or bouillon cube. Use an immersion blender to blend and combine until you reach the consistency you want. I like to leave it a bit chunky.
  • Add the lentils and tomatoes.
  • Blend the bolognese sauce.
  1. Add salt and pepper to taste. Adjust other seasonings if necessary. Turn down the heat, cover, and simmer for about 10 minutes.
  2. Serve and enjoy right away with your favorite pasta and garnishes or store for later.
Finished pot of vegan bolognese sauce.
A little bit chunky and full of flavor!

How to serve

  • Serve over your favorite pasta. I like this sauce with whole wheat spaghetti, but it would also be fine with linguine, penne, vegan pappardelle, or whatever you have available.
  • I like to serve this garnished with red pepper flakes, vegan parmesan, and fresh parsley or basil.
  • You could also use the sauce for a hearty vegan lasagna.
  • For something a little different, this sauce tastes great as a topping for baked potatoes!

Can I make it ahead?

Definitely! This is a great make-ahead sauce. You can meal prep a double batch on the weekend and have enough sauce for 4 to 6 meals. Serve some this week and freeze the rest for a night when you're not in the mood to cook.

How to store

  • Store the leftover sauce in an airtight container for up to 1 week in the refrigerator or 3 months in the freezer.
  • Leftover pasta can be stored in the refrigerator for up to 1 week, but I wouldn't freeze it.
  • To reheat frozen sauce, defrost in the fridge and then reheat in a pot or microwave with 2 tablespoons of water.
Bowl of Vegan bolognese over spaghetti.
Dig in to this healthy Vegan Spaghetti Bolognese!

More vegan Italian recipes

  • Oil-free Vegan Pesto
  • Vegan Baked Feta Pasta
  • Penne Pasta with Kale & Vegan Italian Sausage
  • Cherry Tomato & Basil Pasta
  • Oil-free Vegan Pizza Dough

📖 Recipe

Vegan Spaghetti Bolognese in a bowl.

Vegan Bolognese with Lentils & Mushrooms (Oil-free)

Hearty and filling, this Vegan Bolognese is made with lentils, mushrooms, and a variety of veggies. Serve over your favorite pasta for a delicious and healthy meal the whole family will love! This sauce takes just 35 minutes and is meal-prep friendly.
5 from 5 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 8
Calories 81 kcal

Equipment

large pot
immersion blender
Cutting Board
Sharp Knife

Ingredients
  

  • 1 carrot
  • 2 celery stalks
  • 1 yellow onion
  • 4 oz mushrooms
  • 4 cloves garlic
  • 2 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoon oregano
  • 1 teaspoon garlic powder
  • 2 15oz whole or crushed tomatoes (unseasoned)
  • 1 15oz can of brown lentils
  • ¼ cup dry red wine (optional)
  • 2 tablespoon vegetable broth powder (or bouillon cube)
  • 2 tablespoon balsamic glaze
  • 1 tablespoon tomato paste
  • sea salt (to taste)
  • fresh cracked pepper

Garnish

  • red pepper flakes
  • vegan parmesan
  • fresh basil or parsley

Instructions
 

  • Wash, peel, and prep the vegetables: dice the onion, carrots, celery, and mushrooms. Peel and grate the garlic.
  • Heat a large pot over medium-high heat. Add the diced onion, carrots, and celery to the pot along with a pinch of salt. Saute for about 10 minutes or until the vegetables are aromatic and the carrots are fork-tender.
  • Add the mushrooms, Italian seasoning, oregano, smoked paprika, granulated, and grated garlic. Saute for another 5 minutes, or until the mushrooms are cooked.
  • Add the tomato paste, lentils, tomatoes, red wine, balsamic glaze, and broth powder to the pot. Stir to combine.
  • Use a stick blender to partially blend the sauce. The sauce should stay chunky.
  • Season with salt and pepper. Turn down the heat, cover, and simmer for 10 minutes, or until everything is cooked through.
  • Taste to adjust seasonings. Serve right away with pasta and garnishes or store for later.
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Notes

  • You can use a few tablespoons of water or oil when sauteing the veggies, but I find that the onions give off enough liquid to keep them from sticking.
  • I like both the fresh and granulated garlic for this recipe, but if you only have one just add a little more and it will be fine.
  • For a family of 4 this makes enough for 2 meals. You can freeze the second half or keep the leftovers for lunch.
  • Nutritional info is calculated for the sauce only (8 portions).

Nutrition

Calories: 81kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 800mgPotassium: 378mgFiber: 3gSugar: 5gVitamin A: 1595IUVitamin C: 12mgCalcium: 90mgIron: 2mg
Keyword lentil and mushroom bolognese, lentil bolognese, vegan bolognese, vegan spaghetti sauce, vegetarian bolognese, wfpb bolognese
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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

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