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.

1. Heat olive oil in a pot over medium heat. Add the onion and garlic, stir occasionally and sauté until light brown.
2. 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.
3. Add in tomato paste and chopped walnuts, and cook for about 2 minutes.
4. 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.
5. In the meantime, cook the pasta in salted water until al dente, then drain the pasta.
6. 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. 

Want to save this recipe for later? Add it to your board on Pinterest!

Print

EASY VEGAN LENTIL BOLOGNESE

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.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 3 servings

Calories 336kcal

Author Plantiful Bakery

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

* Red bell pepper: You can use celery or mushrooms instead.

** Lentils: Soak the lentils in water for about 1 hour before making the sauce.

*** Vegan cheese: Click here to see my recipe for homemade vegan parmesan cheese.

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

Calories: 336kcal

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.

Příspěvek EASY VEGAN LENTIL BOLOGNESE se objevil jako první na Plantiful Bakery.

THE BEST PUMPKIN ALFREDO SAUCE RECIPE:

I am a huge fan of creamy pasta sauces, and this one is of the best I ever had! It may seem complicated to make your vegan parmesan cheese, but it really isn’t. And you will have enough left to make a few more dishes with it (or put it on top of everything as I do).

This Pumpkin Alfredo Sauce is so easy to whip together. And it goes so well with the sautéed mushrooms and spinach – you must try it! It’s the best comfort food.

THIS PUMPKIN ALFREDO SAUCE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• creamy
• rich
• garlicky
• healthy
• flavorful
• easy to make
• so delicious
• made with homemade vegan parmesan
• loaded with pumpkin
• perfect for pasta

WHAT YOU NEED TO MAKE VEGAN ALFREDO SAUCE:

You need the following ingredients to make this Vegan Alfredo Sauce:

• Vegan butter – Feel free to use oil, such as sunflower oil, olive oil, or coconut oil.
• Fresh garlic – Garlic adds a strong flavor to the Pumpkin Alfredo.
• Soy cream – Use any plant-based cooking cream such as oat, cashew, or rice. You can also use coconut milk, but this will add a coconut flavor to the Alfredo sauce. If you don’t have any cream, plant-based milk can work too, but the result will be less creamy.
• Pumpkin puree – The pumpkin acts as a thickener in this sauce. I used homemade pumpkin puree, made from boiled orange Hokkaido pumpkin (also known as red kuri pumpkin). Use any sweet pumpkin/winter squash of your choice to make the pure or use canned pumpkin puree.
• Sea salt
• Black pepper
• Vegan parmesan cheese – You can read below how to make super easy 3-ingredient homemade vegan parmesan cheese.

Equipment you need:

• A saucepan
• Wooden spoon

HOW TO MAKE EASY HOMEMADE VEGAN PARMESAN CHEESE:

Making homemade vegan parmesan cheese is so easy! You will need only three ingredients and a food processor or blender.

• 100 g raw cashews
• 27 g nutritional yeast (= 6 tbsp)
• ¾ tsp sea salt

Put everything into the food processor/blender end pulse until ground and combined. Store in a glass container with a lid at room temperature or in the fridge.

SERVINGS IDEAS:

This Pumpkin Alfredo sauce is best to serve with pasta – fettuccine, linguine, penne. You can also eat it with crackers, tortilla chips, fries, roasted potatoes, roasted vegetables.

I like to serve mine with pasta and sautéed mushrooms and spinach.

What you need for sauteed mushrooms with spinach:

• 1 tbsp olive oil
• 60 g mushrooms (meadow mushrooms) =cca 1 cup
• sea salt
• black pepper
• 20 g baby spinach (=1 cup)

How to make sauteed mushrooms with spinach:

Heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 2 minutes. Then it’s ready to serve on a pasta dish.

HOW TO MAKE THE BEST VEGAN PUMPKIN ALFREDO WITH SAUTEED MUSHROOMS AND SPINACH:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make vegan parmesan cheese

Put raw cashews, nutritional yeast, and sea salt into food-processor/blender end pulse until ground and combined.

2. Step: Cook the pasta – If serving with the pasta

Cook the pasta in salted water according to the instructions on the package. Cook until al dente.

3. Step: Saute garlic in vegan butter

Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and saute for about 30 seconds until soft (be careful not to burn the garlic).

4. Step: Add the rest of the ingredients and let cook

Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

5. Step: Saute mushrooms and spinach – OPTIONAL

Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 1-2 minutes.

6. Step: Add cooked pasta

Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.

Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

CAN I USE MILK INSTEAD OF CREAM IN PUMPKIN ALFREDO SAUCE?

Yes. If you don’t have any cream, you can use plant-based milk, but the result will be less creamy. I recommend using vegan cooking cream (soy or oat). Or you can also make your homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut milk is all right, but it will add a coconut flavor to the Alfredo sauce.

HOW TO STORE VEGAN PUMPKIN ALFREDO SAUCE?

Store the Pumpkin Alfredo sauce in a covered container in the fridge. It will last for about 5 days.

CAN I FREEZE PUMPKIN ALFREDO SAUCE?

Yes, make a large batch and freeze it. Store the Pumpkin Alfredo sauce in a covered container in the freezer (after completely cooled) for up to 3-4 months.

MORE PUMPKIN RECIPES:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Bread
• Healthy Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

VEGAN PUMPKIN ALFREDO SAUCE

This Vegan Pumpkin Alfredo Sauce is a creamy, rich, and flavorful sauce made with pumpkin puree and homemade vegan parmesan. It is the ultimate fall recipe perfect for pasta. And it is done in less than 15 minutes.

Course Main Course

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Calories 526kcal

Author Plantiful Bakery

Ingredients

Vegan parmesan cheese:

• 100 grams raw cashews, unsalted
• 27 grams (=6 tablespoons) nutritional yeast
• 3/4 teaspoon sea salt

Alfredo sauce:

• 24 grams (=2 tablespoons) vegan butter **
• 4 cloves garlic
• 300 ml soy cream ***
• 200 grams pumpkin puree
• sea salt
• black pepper
• 56 grams (=1/2 cup) vegan parmesan cheese + extra on top

Serving suggestion:

Sautéed mushrooms with spinach:

• 1 tablespoon olive oil
• 60 grams (=approx. 1 cup) meadow mushrooms
• sea salt
• black pepper
• 30 grams (=1 cup) baby spinach

Pasta:

• 160 grams dry fettuccine or linguine pasta
• water
• sea salt

Instructions

Make vegan parmesan cheese

• Put raw cashews, nutritional yeast, and sea salt into food-processor/blender and pulse until ground and combined.

Cook the pasta

• If serving with the pasta - cook the pasta in salted water according to the instructions on the package. Cook until al dente.

Make the pumpkin alfredo sauce

• Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and sauté for about 30 seconds until soft (be careful not to burn the garlic).
• Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

Sauté mushrooms and spinach - OPTIONAL

• Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot lit to the pan and let cook for about 1-2 minutes.

Add the pasta and serve

• Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.
• Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

Notes

*The time is counted only for the pumpkin alfredo sauce.

** You can substitute for oil.

*** Use any plant-based cream (oat, cashew, rice).

Nutrition Facts

Amount per 1 serving / Calories: 526kcal / Total Fat: 45,4g / Saturated Fat: 8,1g / Cholesterol: 0mg / Sodium: 119mg / Total Carbohydrate: 22g / Fiber: 5,4g / Sugar: 6,9g / Protein: 10,2g / Calcium: 51mg / Iron: 4mg / Potassium: 474mg

(Nutrition Facts are calculated only for the sauce.)

Nutrition

Calories: 526kcal

</div

Příspěvek VEGAN PUMPKIN ALFREDO SAUCE se objevil jako první na Plantiful Bakery.