Vegan Classic Bolognese Meat Sauce

This Vegan Classic Bolognese Meat Sauce is a hearty and wholesome plant-based twist on the Italian classic, featuring rich flavor and a satisfying texture that will win over even the most devoted meat lovers. Made with a vibrant medley of finely chopped vegetables, earthy mushrooms, and protein-packed red lentils, this recipe captures the essence of traditional Bolognese without any dairy or meat. Seasoned with aromatic herbs, a touch of coconut aminos or soy sauce for depth, and finished with savory nutritional yeast, this sauce is simmered to perfection for a thick, flavorful result. Serve it over your favorite pasta or zucchini noodles for a comforting, nutritious meal that’s vegan, gluten-free, and perfect for weeknights or special dinners. With just 15 minutes of prep and a slow simmer that brings out all the flavors, this versatile recipe will become a go-to favorite for easy plant-based cooking.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 1 medium Carrot, finely chopped
• 1 medium Celery stalk, finely chopped
• 3 Garlic cloves, minced
• 8 ounces Mushrooms, finely chopped
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 cup Dry red lentils, rinsed
• 2 cups Vegetable broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 Bay leaf
• 1 tablespoon Coconut aminos or soy sauce
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the finely chopped onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the chopped mushrooms to the pot and cook for about 5 minutes, until they release their moisture and start to brown.

Step 5

Stir in the crushed tomatoes, tomato paste, red lentils, and vegetable broth.

Step 6

Add the dried oregano, dried basil, bay leaf, coconut aminos or soy sauce, salt, and black pepper.

Step 7

Bring the mixture to a simmer and reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally until the lentils are tender and the sauce thickens.

Step 8

Remove the bay leaf and stir in the nutritional yeast. Adjust the seasoning with more salt or pepper to taste if necessary.

Step 9

Serve the Bolognese sauce over your favorite pasta or zucchini noodles. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2097.6g)

Amount per serving	% Daily Value*
Calories	1563.0

Total Fat 37.4g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2814.9mg	0%
Total Carbohydrate 238.9g	0%
Dietary Fiber 49.4g	0%
Total Sugars 56.3g
Protein 84.9g	0%

Vitamin D 15.9IU	0%
Calcium 477.0mg	0%
Iron 25.6mg	0%
Potassium 6432.6mg	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: 20.6%

Protein: 20.8%

Carbs: 58.6%