Easy Vegan Lentil Bolognese Sauce Recipe. It’s flavorful, filling, hearty, and loaded with plant-based protein. Made from green lentils, walnuts, and vegetables. Perfect for healthy lunch, dinner, or meal prep.
THIS LENTIL BOLOGNESE SAUCE IS
- vegan
- gluten-free
- dairy-free
- healthy
- filling
- hearty
- flavorful
- packed with plant-based protein and fiber
- made with lentils and walnuts
- so delicious
- easy to make
- freezer friendly
- perfect for lunch, dinner, or meal prep
WHAT YOU NEED TO MAKE VEGAN LENTIL BOLOGNESE
You need the following ingredients to make this Vegan Bolognese Sauce (the exact measurements are in the recipe card below):
- Olive oil
- Onion
- Garlic
- Carrot
- Red bell pepper – You can use celery or mushrooms instead.
- Salt and pepper
- Walnuts – You can also use pecans.
- Tomato paste
- Green lentils – You can substitute them for red or brown lentils and adjust the cooking time. Soak the lentils for about 1 hour before making the sauce.
- Can of whole peeled tomatoes
- Vegetable broth or water
- Seasonings – oregano, basil
- Brown sugar
- White wine vinegar or apple cider vinegar
- Egg-free pasta – The best pasta for bolognese sauce is tagliatelle, fettuccine, or pappardelle, but you can also use spaghetti or linguine. Optionally use gluten-free pasta.
- To garnish – vegan parmesan or mozzarella, nutritional yeast, chopped parsley or basil
Equipment you need:
- Pot + lid
- Wooden spoon
HOW TO MAKE EASY VEGAN LENTIL BOLOGNESE SAUCE
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
- Heat olive oil in a pot over medium heat. Add the onion and garlic, stir occasionally and sauté until light brown.
- Add in carrots, red bell pepper, salt, and pepper. Stir and let cook for about 5 minutes until the carrots soften. If needed, add few spoons of water.
- Add in tomato paste and chopped walnuts, and cook for about 2 minutes.
- Then add lentils, tomatoes, oregano, basil, and vegetable broth, and stir to combine. Bring to boil, cover the pan, and let simmer over low heat for about 30 minutes or until the lentils softens and the sauce thickens. Stir occasionally. Add more vegetable broth or water if needed. Taste and adjust salt and pepper. Finish with the white wine vinegar and sugar and stir to combine.
- In the meantime, cook the pasta in salted water until al dente, then drain the pasta.
- Serve the bolognese sauce over cooked pasta. Garnish with vegan cheese and chopped parsley.
FREQUENTLY ASKED QUESTIONS:
HOW TO STORE VEGAN BOLOGNESE SAUCE?
First, make sure the bolognese sauce has cooled completely. Store it in an airtight container in the fridge.
HOW LONG DOES HOMEMADE VEGAN LENTIL BOLOGNESE LAST?
The lentil bolognese sauce will last for up to 4 days in the fridge in an airtight container.
CAN YOU FREEZE VEGAN BOLOGNESE SAUCE?
Yes, you can freeze the bolognese sauce for up to 3 months. Store it in an airtight container.
HOW TO REHEAT BOLOGNESE SAUCE?
When ready to serve, transfer the sauce to a pot or saucepan and heat over medium until warmed through (you can add a splash of water), stirring occasionally.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Pumpkin Alfredo Sauce
- Cashew Parmesan Cheese
- Pizza Babka
- Naan Bread
- Creamy Roasted Garlic Potato Soup
- Tofu Nuggets
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
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EASY VEGAN LENTIL BOLOGNESE
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped , (70g)
- 1 garlic clove, minced
- 1 carrot, chopped , (65g)
- 1 small red bell pepper, chopped* , (70g)
- salt, (to taste)
- pepper, (to taste)
- 4 tbsp (60g) tomato paste
- ¼ cup (30g) walnuts, chopped
- ½ cup (100g) dry green lentils, soaked and rinsed**
- 1 can of whole peeled tomatoes, (440g)
- 2 tsp dry oregano
- 2 tsp dry basil
- 2 cups (500ml) vegetable broth , or water
- 1 tbsp brown sugar
- ½ tbsp white wine vinegar or apple cider vinegar
- 3 servings egg-free pasta, (tagliatelle, fettucine, pappardelle, spaghetti, linguine)
- fresh parsley, chopped , (optional)
- vegan cheese for a garnish, - parmesan, mozzarella*** (optional)
Instructions
- Heat olive oil in a pot over medium heat. Add the onion and garlic, stir occasionally and sauté until light brown.
- Add in carrots, red bell pepper, salt and pepper. Stir and let cook for about 5 minutes until the carrots soften. If needed, add few spoons of water.
- Add in tomato paste and chopped walnuts, and cook for about 2 minutes.
- Then add lentils, tomatoes, oregano, basil, and vegetable broth, and stir to combine. Bring to boil, cover the pan, and let simmer over low heat for about 30 minutes or until the lentils softens and the sauce thickens. Stir occasionally. Add more vegetable broth or water if needed. Taste and adjust salt and pepper. Finish with the white wine vinegar and sugar and stir to combine.
- In the meantime, cook the pasta in salted water until al dente, then drain the pasta.
- Serve the bolognese sauce over cooked pasta. Garnish with vegan cheese and chopped parsley.
- Enjoy!
Notes
Storing:
Store the bolognese sauce in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.Reheating:
When ready to serve, transfer the bolognese sauce to a pot or saucepan and heat over medium until warmed through (you can add a splash of water), stirring occasionally. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 */ Calories: 336kcal / Total Fat: 16,9g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 11,4g / Sugar: 12,9g / Protein: 11,7g / Sodium: 622mg / Potassium: 628mg / Iron: 4,8mg
* Nutrition facts are counted without pasta.
This is a fabulous recipe. May I ask, why walnuts? What do they add to the sauce?