Vegan Molho Bolonhesa

Bring a taste of hearty Italian comfort to your table with this Vegan Molho Bolonhesa, a plant-based twist on the classic Bolognese sauce. Packed with wholesome brown lentils, earthy cremini mushrooms, and a medley of aromatic vegetables like onion, carrot, and celery, this recipe delivers the rich, savory depth you crave—completely meat-free. Simmered to perfection with canned crushed tomatoes, fragrant dried herbs, and a dash of soy sauce for umami flair, this versatile sauce pairs beautifully with your favorite pasta or vegan dishes. Ready in just over an hour with minimal prep, this flavorful vegan Bolognese is a healthy, protein-packed choice for weeknight dinners or meal prepping. Perfect for plant-based eaters and anyone looking to expand their meatless meal repertoire!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion
• 1 large carrot
• 1 medium celery stalk
• 3 garlic cloves
• 8 ounces cremini mushrooms
• 2 tablespoons tomato paste
• 1 28-ounce can canned crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley

Directions

Step 1

Rinse the brown lentils under cold water. In a medium-sized saucepan, combine the lentils with 2 cups of water. Bring to a boil, reduce the heat, cover, and simmer for about 20 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside.

Step 2

While the lentils are cooking, finely chop the onion, carrot, celery, and garlic cloves. Clean and finely chop the cremini mushrooms.

Step 3

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Step 4

Add the carrot and celery to the pan and continue to cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Add the garlic and mushrooms to the skillet, cooking for an additional 3-4 minutes until the mushrooms are browned and have released their moisture.

Step 6

Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, bay leaves, dried oregano, dried basil, and cooked lentils. Stir to combine.

Step 7

Add the soy sauce, salt, and black pepper. Reduce the heat to low and let the sauce simmer uncovered for about 20 minutes, stirring occasionally, until it thickens to your desired consistency.

Step 8

Remove the bay leaves and adjust seasoning as needed. Stir in the chopped fresh parsley just before serving.

Step 9

Serve the Vegan Molho Bolonhesa warm, over your choice of pasta or use in your favorite vegan dishes.

Nutrition Facts

Serving size	(2081.3g)

Amount per serving	% Daily Value*
Calories	895.4

Total Fat 32.3g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4643.8mg	0%
Total Carbohydrate 128.7g	0%
Dietary Fiber 39.0g	0%
Total Sugars 55.9g
Protein 41.4g	0%

Vitamin D 15.9IU	0%
Calcium 465.2mg	0%
Iron 18.3mg	0%
Potassium 5540.8mg	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: 29.9%

Protein: 17.1%

Carbs: 53.0%