Vegan Bolognese

This hearty and flavorful Vegan 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 not only delicious but also 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. Let’s make it!

Ingredients to Make Vegan Bolognese with Red Wine

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large carrot, peeled and diced
• 2 celery stalks, 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
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can 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 spaghetti
• Fresh parsley and basil for serving
• Crusty bread for serving

INSTRUCTIONS

1. 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 onions begin to look translucent.
2. Add diced carrots, celery, and mushrooms. Cook for 5-10 minutes, or until the vegetables soften and begin to brown.
3. Season with salt, pepper, red pepper flakes, and Italian seasoning. Stir to combine.
4. Add minced garlic and cook for 1 minute or until fragrant.
5. Optional step: deglaze the pan with red wine. Let it simmer until the red wine is mostly absorbed. 
6. Add the vegetable mixture to your slow cooker.
7. Add crushed tomatoes, fire-roasted diced tomatoes, tomato paste, dried green lentils, vegetable or chicken broth, and bay leaves to the slow cooker. Stir the ingredients together.
8. Cook on high for 4 hours or on low for 8 hours.
9. 15 minutes before you’re ready to serve, cook the spaghetti according to the instructions on the box.
10. Remove and discard the bay leaves before you serve.
11. Serve the sauce over pasta with fresh chopped parsley, basil, and crusty bread.

It really is this simple to make a Sunday supper for your loved ones. We enjoyed serving this with crusty bread and vegan butter. For dessert, how about my Vegan Edible Cookie Dough? It’s SO easy to make and you would never know that it’s vegan.

More Vegan recipes

• Vegan Caesar Salad with Spicy Roasted Chickpeas
• The BEST Vegan Eggplant Teriyaki

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!