Pin it A hearty vegan twist on classic Bolognese featuring rich tomatoes earthy lentils and fresh basil in a creamy satisfying sauce—perfect for pairing with your favorite pasta.
When I first made this lentil Bolognese my family was amazed that such bold flavor and creaminess could come from simple vegan ingredients. It's become our go-to comfort dish for casual dinners and cozy gatherings.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils rinsed 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil 1 medium yellow onion finely chopped 2 carrots diced 2 celery stalks diced 3 cloves garlic minced
- Sauce: 1 can (28 oz/800 g) crushed tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper flakes (optional) salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat soy or cashew) 1/4 cup (10 g) fresh basil leaves chopped
- To Serve: cooked pasta of choice (e.g. spaghetti rigatoni) vegan parmesan or nutritional yeast (optional)
Instructions
- Cook Lentils:
- In a medium saucepan combine lentils and vegetable broth. Bring to a boil reduce heat and simmer uncovered for 20–25 minutes or until lentils are tender but not mushy. Drain any excess liquid and set aside.
- Prepare Vegetables:
- Meanwhile heat olive oil in a large deep skillet over medium heat. Add onion carrots and celery. Sauté for 6–8 minutes stirring occasionally until vegetables are softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Make Sauce:
- Stir in crushed tomatoes tomato paste oregano thyme red pepper flakes salt and black pepper. Bring to a simmer.
- Simmer Lentils:
- Fold in cooked lentils. Simmer uncovered for 15 minutes stirring occasionally until sauce thickens and flavors meld.
- Creamy Finish:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2–3 minutes. Adjust seasoning as needed.
- Serve:
- Serve over cooked pasta topped with vegan parmesan or nutritional yeast if desired.
Pin it Our family loves to gather around the table for cozy Italian nights and this plant-based Bolognese fills everyone up while nourishing the heart.
Required Tools
Medium saucepan large deep skillet or Dutch oven chefs knife cutting board wooden spoon
Allergen Information
Contains none; always check plant-based cream for nut or soy allergens and verify product labels for vegan and allergen status.
Nutritional Information
Each serving (without pasta) provides approximately 260 calories 6 g total fat 38 g carbohydrates and 13 g protein.
Pin it This Bolognese works year-round and is a delicious way to highlight the boldness of simple wholesome ingredients.
Recipe Questions & Answers
- → What type of lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well and provide a hearty texture that complements the creamy sauce.
- → Can I use fresh herbs instead of dried oregano and thyme?
Yes, fresh herbs can be used but add them towards the end of cooking to preserve their delicate flavors.
- → How can I make this dish gluten-free?
Serve it with gluten-free pasta or spiralized vegetables to keep the entire meal gluten-free.
- → What plant-based cream options are suitable?
Oat, soy, or cashew cream works well to provide the creamy texture without overpowering the flavors.
- → Is this dish suitable for meal prep?
Yes, it stores well refrigerated for up to 4 days and flavors often improve after a day.
- → Can I add red wine to enhance the flavor?
Adding a splash of red wine with the tomatoes adds depth and complexity to the sauce.