Vegan Classic Bolognaise Sauce

Savor the hearty, rich flavors of this Vegan Classic Bolognaise Sauce – a plant-based twist on the timeless Italian favorite. Bursting with wholesome ingredients like lentils, mushrooms, and a medley of aromatic vegetables, this recipe delivers the comforting depth of traditional bolognaise with a cruelty-free touch. Slow-simmered with dried herbs, tomato paste, and optional red wine, this sauce is perfectly thick and savory, pairing beautifully with pasta or zucchini noodles. A final flourish of nutritional yeast adds a hint of cheesy umami, while fresh parsley brightens every bite. Ready in just an hour, this vegan bolognaise is ideal for weeknight dinners or meal prep and is sure to become a go-to for anyone seeking a healthy, flavorful, and satisfying meat-free option.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 250 grams, finely chopped button mushrooms
• 2 tablespoons tomato paste
• 800 grams canned crushed tomatoes
• 500 milliliters vegetable broth
• 200 grams, rinsed and drained green or brown lentils
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 125 milliliters red wine (optional)
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 tablespoons nutritional yeast
• 2 tablespoons, chopped (for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.

Step 4

Add the tomato paste to the pot and stir well, cooking for 1-2 minutes to enhance its flavor.

Step 5

If using, pour in the red wine. Let it simmer for 2 minutes until slightly reduced.

Step 6

Add the crushed tomatoes, vegetable broth, lentils, oregano, basil, thyme, bay leaf, salt, and pepper.

Step 7

Stir well to combine, bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 8

Let the sauce simmer gently for about 35 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

Step 9

Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.

Step 10

Stir in the nutritional yeast for added flavor.

Step 11

Serve the sauce over your favorite pasta, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2772.2g)

Amount per serving	% Daily Value*
Calories	1341.5

Total Fat 37.6g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5083.2mg	0%
Total Carbohydrate 192.5g	0%
Dietary Fiber 56.8g	0%
Total Sugars 78.5g
Protein 60.7g	0%

Vitamin D 0IU	0%
Calcium 673.0mg	0%
Iron 22.7mg	0%
Potassium 7908.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 18.0%

Carbs: 57.0%