This hearty and flavorful vegan Slow Cooker Lentil Bolognese with lentils and mushrooms is the perfect plant-based alternative to the classic meat-based sauce. Packed with protein and fiber, this recipe is delicious and nutritious. Lentils and mushrooms create a meaty texture and add depth to the sauce, while aromatic herbs and vegetables infuse it with rich flavor. Serve over your favorite pasta or vegetable noodles for a satisfying and comforting meal that is sure to become a family favorite.
Now, back to what we were talking about! When you think of a bolognese, you think of a meaty sauce for Sunday supper. I wanted to make this a vegan-friendly version by replacing the meat with lentils and mushrooms. I like that the flavors are all there but it’s vegan and it’s made in your slow cooker. This is a weeknight staple in our home.
Serve it up with these vegan caprese salads, and make some vegan edible cookie dough for an extra special dessert!
Why You’ll Love This Recipe
- So Much Flavor! : The combination of red wine, vegetables, lentils, and aromatic herbs creates a rich and savory sauce.
- Simple and Filling: Easy to prepare and loaded with plant-based protein, this lentil bolognese is a satisfying and wholesome meal for the whole family.
- Versatility: Serve it over your favorite pasta, like rigatoni, or try it with zucchini noodles or polenta for a low-carb option.
- Meal Prep-Friendly: Make a big batch and enjoy it throughout the week, as the flavors only get better with time. Or, you can freeze the sauce for later!
What is vegan bolognese made from?
Hearty and rich in flavor, vegan bolognese is an excellent option if you’re avoiding meat or just want a nutrient-dense sauce to serve with pasta. Lentils and chopped mushrooms provide a rich, meatiness while seasoned tomatoes and spices give the sauce the familiar flavor of traditional bolognese. The red wine adds depth and a hint of sophistication. Simmered in a crockpot, the vegan version becomes a full-bodied bolognese sauce that rivals the original.
Ingredients
- Olive oil – You can use other cooking oils like avocado oil or grapeseed oil as a substitute for olive oil.
- Yellow onion – White onions or shallots can be used instead of yellow onions.
- Carrot – Sweet potatoes or parsnips can be used as alternatives to carrots.
- Celery – Fennel stalks can be a great substitute, but I recommend using one or the other to fill out the sauce. If you don’t like celery, don’t worry; it will pick up the other flavors beautifully.
- Baby bella or cremini mushrooms – Regular white mushrooms or portobello mushrooms can be used as alternatives.
- Salt and freshly cracked black pepper – Use any type of salt and pepper you prefer, such as sea salt and ground white pepper.
- Red pepper flakes – If you prefer less heat, you can use a dash of cayenne pepper or omit it altogether.
- Italian seasoning – Make your own blend using dried oregano, basil, thyme, and rosemary.
- Garlic – Garlic powder or roasted garlic can be used in place of fresh garlic.
- Pinot noir red wine (optional) – If you don’t want to use wine, you can substitute with vegetable broth or water for deglazing the pan.
- Crushed tomatoes – Tomato sauce or marinara sauce can be used as a replacement.
- Fire-roasted diced tomatoes – Regular diced tomatoes can be used if fire-roasted ones are not available.
- Tomato paste – Sun-dried tomato paste can be a flavorful alternative.
- Dried green lentils – The size of green lentils works well, but brown or black lentils can be used instead of green lentils in a pinch.
- Vegetable or chicken broth – Use mushroom broth for a richer flavor or water if you don’t have broth on hand.
- Bay leaves – If you don’t have bay leaves, you can add a small amount of thyme or oregano.
How to Make
STEP ONE: Saute the vegetables. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 5 minutes or until the onions begin to look translucent. Add diced carrots, celery, and mushrooms. Cook for 5-10 minutes, or until the vegetables soften and begin to brown. Season with salt, pepper, red pepper flakes, and Italian seasoning. Stir to combine. Add minced garlic and cook for 1 minute or until fragrant.
STEP TWO: Deglaze the pan. Slowly add red wine stirring to get all the bits at the bottom of the pan mixed in. Let it simmer until the red wine is mostly absorbed.
STEP THREE: Add the ingredients to the crockpot. Add the vegetable mixture to your slow cooker. Add crushed tomatoes, fire-roasted diced tomatoes, tomato paste, dried green lentils, vegetable broth, and bay leaves to the slow cooker. Stir the ingredients together.
STEP FOUR: Cook. Cook on high for 4 hours or on low for 8 hours. 15 minutes before you’re ready to serve, cook the rigatoni according to the instructions on the box.
STEP FIVE: Serve. Remove the bay leaves. Serve the sauce over pasta with fresh chopped parsley, basil, and crusty bread.
What to Serve Bolognese?
This vegan lentil bolognese sauce is just plain yummy, and can be served with several side dishes to create an entire, well-rounded meal. Try any of these:
Freshly baked garlic bread or crusty bread rolls – so perfect for sopping up all the sauce at the bottom of your bowl!
A crisp and refreshing side salad – with mixed greens, cherry tomatoes, and a tangy vinaigrette, the flavors will work very well together.
Roasted or steamed vegetables – like broccoli, asparagus, or Brussels sprouts, for added nutrients and color.
Tips and Recipe Notes
- This recipe needs time for the flavors to develop, so don’t rush the process. Once it’s in the crockpot, you can let it bubble away, but before that, take your time.
- When sautéing the vegetables, let them soften and brown slightly to develop a depth of flavor.
- Remember to remove the bay leaves before serving, as they’re not meant to be eaten.
- Save some cooking water from the pasta when you drain it. You can use it to thin the sauce if it thickens too much.
FAQs
You can add a splash of liquid smoke or a pinch of smoked paprika.
Traditional ‘bolognese’ is a tomato-based sauce made with meat, such as ground beef or pork.
Absolutely! Layer it with lasagna noodles and vegan cheese for a delectable vegan lasagna.
How to Store Leftovers
To store leftover Vegan Lentil Bolognese, allow it to cool to room temperature, then transfer it to an airtight container. Keep it refrigerated for up to 3-4 days.
Can I Freeze Leftovers?
Absolutely! This bolognese sauce freezes well. Place it in a freezer-safe container or a resealable plastic bag. It will keep in the freezer for up to 2-3 months. You can also freeze it in smaller portions to use for lunch meal prep.
How to Reheat
To reheat the bolognese, transfer it to a saucepan and warm it over medium heat until heated through. You can also use the microwave, stirring occasionally. Place some plastic wrap overtop so it doesn’t splatter!
Can I Make this Recipe Ahead of Time?
Definitely! This recipe is great for meal prepping. Prepare the bolognese, let it cool, and store it in the fridge for up to 2 days, or freeze. Reheat when ready to serve.
Can this Recipe be Made Gluten-Free?
Yes, it can! The sauce is already gluten-free. (Always verify your own ingredients are free of gluten!) Just use gluten-free rigatoni or choose other gluten-free pasta options available at your grocery store.
More Vegan Recipes
Slow Cooker Lentil Bolognese Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 large carrot peeled and diced
- 2 stalks celery diced
- 8 ounces baby bella or cremini mushrooms finely diced
- 1 teaspoon salt and freshly cracked black pepper + more for serving
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 4 cloves garlic minced
- 1/2 cup pinot noir red wine optional
- 28 ounces crushed tomatoes
- 14.5 ounces fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 cup dried green lentils
- 3 cups vegetable or chicken broth
- 2 bay leaves
- 16 ounces uncooked rigatoni
- fresh parsley and basil for serving
- crusty bread for serving
Instructions
- Saute the vegetables. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 5 minutes, or until the onions begin to look translucent. Add diced carrots, celery, and mushrooms. Cook for 5-10 minutes, or until the vegetables soften and begin to brown. Season with salt, pepper, red pepper flakes, and Italian seasoning. Stir to combine. Add minced garlic and cook for 1 minute or until fragrant.
- Deglaze the pan. Slowly add red wine stirring to get all the bits at the bottom of the pan mixed in. Let it simmer until the red wine is mostly absorbed.
- Add the ingredients to the crockpot. Add the vegetable mixture to your slow cooker. Add crushed tomatoes, fire-roasted diced tomatoes, tomato paste, dried green lentils, vegetable broth, and bay leaves to the slow cooker. Stir the ingredients together.
- Cook. Cook on high for 4 hours or on low for 8 hours. 15 minutes before you’re ready to serve, cook the rigatoni according to the instructions on the box.
- Serve. Remove the bay leaves. Serve the sauce over pasta with fresh chopped parsley, basil, and crusty bread.
Notes
- This recipe needs time for the flavors to develop, so don’t rush the process. Once it’s in the crockpot, you can let it bubble away, but before that, take your time.
- When sautéing the vegetables, let them soften and brown slightly to develop a depth of flavor.
- Remember to remove the bay leaves before serving, as they’re not meant to be eaten.
- Save some cooking water from the pasta when you drain it. You can use it to thin the sauce if it thickens too much.
- If you’re really short on time, you can skip the first two steps and add everything to your crockpot from the beginning. I like the extra depth of flavor that it adds to the bolognese.
Nutrition
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