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How to make vegan bolognese sauce


5 from 1 vote
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.
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Diet: Gluten Free, Vegan
Yield: 3 servings
Calories: 336kcal
Author: Plantiful Bakery


  • 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)


  • 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!


* 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.


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.


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.


Calories: 336kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!