why make this recipe
This Vegan Lentil Bolognese Sauce is a wonderful alternative to traditional meat sauces. It is hearty, packed with flavor, and loaded with healthy ingredients. This recipe is perfect for anyone looking to enjoy a delicious meal without meat, and it’s easy to make! Plus, lentils are rich in protein and fiber, making this sauce a nutritious choice. You’ll find that it is not only satisfying but also comforting and quick to prepare.
how to make The Best Vegan Lentil Bolognese Sauce
Ingredients
- 1/2 medium onion, finely diced
- 5 cloves of garlic, finely minced
- 1/4 teaspoon red pepper flakes, adjust to taste
- 1 medium carrot, finely diced
- 2 ribs celery, finely chopped
- 1/2 medium bell pepper, finely diced
- 8 oz white mushrooms, finely chopped
- 3/4 cup vegan dry white wine (we used a Sauvignon Blanc)
- 1 (28 oz.) can crushed San Marzano tomatoes, unsalted
- 2 bay leaves
- 1 cup vegetable broth or water (see notes)
- 1 (15 oz.) can cooked brown lentils, drained and rinsed
- Salt and pepper, to taste
- 1/3 cup fresh basil and/or parsley, finely chopped
- Optional: 1 tablespoon brown sugar (see notes)
- 1 lb. pasta of choice (we used spaghetti)
- Vegan parmesan cheese or nutritional yeast
Directions
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In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic, and red pepper flakes. Sauté for about 3 minutes, stirring often, until fragrant and translucent. If it starts to stick, add more vegetable broth or water, 2 tablespoons at a time.
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Add the carrots, celery, and bell pepper. Cook for 3 more minutes, or until they are softened. Again, add more vegetable broth or water if needed.
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Add the mushrooms and cook until they soften and no liquid remains, about 5 minutes.
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Pour in the vegan white wine and stir. Continue to cook until all of the liquid cooks off, about 5 minutes.
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Add the tomatoes, bay leaves, and remaining broth or water. Mix well and let it simmer for 10 minutes, stirring often.
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Mix in the lentils and cook for an additional 5 minutes to meld the flavors together.
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Remove the pot from heat, and season with salt and pepper to taste. Top with fresh herbs if desired.
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Serve over your favorite pasta and sprinkle with vegan parmesan cheese or nutritional yeast. Enjoy your hearty meal!
how to serve The Best Vegan Lentil Bolognese Sauce
The best way to serve this Vegan Lentil Bolognese Sauce is over a plate of spaghetti or any pasta of your choice. You can also enjoy it with a side of garlic bread or a fresh green salad. For a finishing touch, sprinkle some vegan parmesan cheese or nutritional yeast on top to enhance the flavors.
how to store The Best Vegan Lentil Bolognese Sauce
To store your Vegan Lentil Bolognese Sauce, let it cool completely and transfer it to an airtight container. It will keep well in the fridge for up to 4-5 days. You can also freeze the sauce for longer storage; it will be good for up to 3 months. Just make sure to thaw it in the fridge before reheating.
tips to make The Best Vegan Lentil Bolognese Sauce
- Feel free to add more vegetables like zucchini or spinach for added nutrition.
- Adjust the spice level by increasing or decreasing the red pepper flakes according to your taste.
- Consider using different types of mushrooms for a unique flavor.
- If you like a sweeter sauce, add the optional brown sugar.
variation
For a gluten-free option, you can serve the sauce over gluten-free pasta. You can also use lentil pasta or zucchini noodles for a low-carb version.
FAQs
1. Can I use canned lentils instead of dried?
Yes, you can use canned lentils for convenience. Just make sure to drain and rinse them before adding to the sauce.
2. Is there a substitute for white wine?
If you prefer not to use wine, you can replace it with vegetable broth or water for a different taste.
3. Can I make this sauce ahead of time?
Absolutely! This sauce can be made ahead of time and stored in the fridge for easy meal prep during the week. Reheat it on the stove or in the microwave before serving.
The Best Vegan Lentil Bolognese Sauce
Ingredients
Vegetable Base
- 1/2 medium onion, finely diced
- 5 cloves of garlic, finely minced
- 1/4 teaspoon red pepper flakes, adjust to taste
- 1 medium carrot, finely diced
- 2 ribs celery, finely chopped
- 1/2 medium bell pepper, finely diced
- 8 oz white mushrooms, finely chopped
Sauce Ingredients
- 3/4 cup vegan dry white wine (we used a Sauvignon Blanc)
- 1 can crushed San Marzano tomatoes, unsalted (28 oz.)
- 2 leaves bay leaves
- 1 cup vegetable broth or water (see notes)
- 1 can cooked brown lentils, drained and rinsed (15 oz.)
- to taste Salt and pepper
- 1/3 cup fresh basil and/or parsley, finely chopped
- 1 tablespoon brown sugar, optional (see notes)
- 1 lb pasta of choice (we used spaghetti)
- Vegan parmesan cheese or nutritional yeast
Instructions
Preparation
- In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic, and red pepper flakes. Sauté for about 3 minutes, stirring often, until fragrant and translucent.
- If it starts to stick, add more vegetable broth or water, 2 tablespoons at a time.
- Add the carrots, celery, and bell pepper. Cook for 3 more minutes, or until they are softened.
- Again, add more vegetable broth or water if needed.
- Add the mushrooms and cook until they soften and no liquid remains, about 5 minutes.
- Pour in the vegan white wine and stir. Continue to cook until all of the liquid cooks off, about 5 minutes.
Cooking
- Add the tomatoes, bay leaves, and remaining broth or water. Mix well and let it simmer for 10 minutes, stirring often.
- Mix in the lentils and cook for an additional 5 minutes to meld the flavors together.
- Remove the pot from heat, and season with salt and pepper to taste. Top with fresh herbs if desired.
Serving
- Serve over your favorite pasta and sprinkle with vegan parmesan cheese or nutritional yeast. Enjoy your hearty meal!