Description
This vegan bolognese sauce is a hearty, plant-based twist on the Italian classic. Made with lentils, vegetables, and herbs, it’s rich, flavorful, and perfect for serving over pasta or zucchini noodles for a wholesome, comforting meal.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup cooked lentils (brown or green)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes and lentils, stirring to combine.
- Season with basil, oregano, salt, and pepper. Reduce heat and simmer 20–25 minutes.
- If sauce is too thick, add a splash of vegetable broth or water.
- Serve hot over pasta or zucchini noodles.
Notes
Brown or green lentils hold their shape best; red lentils make the sauce softer.
Add mushrooms, bell peppers, or smoked paprika for extra flavor.
For creaminess, stir in coconut milk or cashew cream before serving.
Make it oil-free by sautéing vegetables in vegetable broth instead of oil.
The sauce freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
