This Vegan Spaghetti Bolognese comes together in under 30 minutes but tastes like you spent all day on it. Lentils and mushrooms add texture and protein...you won't even miss the meat.
Lentil bolognese is a year-round dish, but I especially love it in the fall and winter as the weather cools down. It makes wonderful leftovers too, perfect for your office lunchbox or "pit-stop" meal (we've all been there...).
This vegan bolognese pasta was inspired by my butternut squash alfredo and vegan pesto recipe... y'all know I love an easy pasta.
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📋 Ingredients
- Onion for flavor
- Mushrooms for flavor and texture
- Garlic, Thyme and Oregano for flavor
- Red Wine to deglaze the pan and add a little bit of sweet depth to the sauce
- Canned Tomatoes - petite diced is my favorite!
- Tomato Sauce to make it a little more sauce-y
- Green or Brown Lentils for protein and texture (not red - too mushy)
- Salt
- Pasta
- Olive Oil
Optional:
- Soy Sauce for meatier flavor
- Grated Carrots for a slightly sweeter sauce
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
This vegan spaghetti bolognese is naturally vegan, dairy-free, soy free and nut free.
- For oil-free, replace oil with some water
- To make it gluten free, use gluten free noodles
- If you're ok with a vegetarian bolognese, top with some freshly grated Parmesan cheese
There are a few variations for this spaghetti bolognese:
- Spicy - add chili pepper flakes when you add the mushrooms to add some heat
- Sweeter - add some freshly grated carrot to the pan with onions
- Meatier - use soy crumbles, seitan, or beyond meat crumbles - add to pan with onion instead of lentils later on.
Looking for a different pasta? Check out this butternut squash mac and cheese or this vegan pesto.
🔪 How To Make This Recipe
First, boil a pot of water for pasta with a generous pinch of salt. Cook pasta according to package instructions.
To prepare the bolognese, first dice onions and slice mushrooms. Meanwhile, heat a large flat-bottomed pan with some olive oil on medium heat. Add onions (and carrots if desired) to hot pan and saute for 3-5 minutes, until onions are soft and slightly translucent.
Next add mushrooms and a pinch of salt. Stir gently every couple of minutes until mushrooms release liquid and shrink to half their original size. Most of the liquid from the mushrooms should have evaporated. If you're using soy sauce, add it. Then add minced garlic, thyme, and oregano. Stir and cook for a minute until you can small the garlic.
Now add red wine to the hot pan. It should sizzle a little. Cook for another 4-5 minutes so the alcohol can cook off. Then add tomatoes, tomato sauce, and lentils bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes.
After 10 minutes, remove the lid and stir. Add pasta to sauce, then place onto plate! Top with vegan parm (or regular parm if desired) and enjoy!
Hint: If the sauce is too liquidy, let cook for another few minutes with the lid off. Then serve with pasta and enjoy!
👩🍳 Expert Tips
Pro Tip 1: Take your time with the sauce - the flavors meld while it simmers.
Pro Tip 2 : This recipe was developed with stainless steel pots and pans (such as All Clad). They conduct heat more efficiently than other cookware (like stainless or nonstick). If you're using non-stainless cookware, add a half notch to a notch of heat (e.g. medium heat becomes medium high or high heat).
💭 FAQs
There are a few great substitutions for meat in a traditional bolognese sauce:
- Brown or green lentils (like this recipe) hold their shape and texture when cooked, and add plenty of protein
- Seitan also acts like meat in many ways and works well here (see my vegan lasagna for more details)
- Soy crumbles or a product like Beyond meat also works
There are two components to a meat lasagna that veggie lasagnas typically miss: texture and flavor.
For a better texture, try making seitan or using beyond meat crumbles instead of lentils for the closest resemblance to ground meat.
For a meatier flavor, try adding soy sauce to the sautéed veggies once the mushrooms have released juices.
Refrigerate the pasta sauce in an airtight container for up to 5 days. Ideally serve with freshly cooked pasta.
Reheat in the microwave for 1-2 minutes, stirring halfway between.
You may also freeze the lentil bolognese. I do not recommend freezing and reheating cooked pasta.
Vegan Lunch Recipes
- Creamy Pesto Pasta with Vegetables (Vegan)
- 15-Minute Easy Vegan Pasta Sauce
- The BEST Vegan Lasagna with Veggies
- Vegan Butternut Squash Alfredo Sauce
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Vegan Spaghetti Bolognese with Lentils
Ingredients
- 1 Yellow or White Onion
- 1 Package Mushrooms
- 2-3 Cloves Garlic
- 1 tablespoon Oregano
- 1-2 Sprigs Fresh Thyme ½ teaspoon dried
- ½ cup Red Wine
- 12 oz Can Of Petite Diced Tomatoes
- 12 oz Can Of Tomato Sauce
- 1 cup Green Or Brown Lentils not red
- 1 teaspoon Salt
- 1 pound Spaghetti or other pasta of choice
- 1 teaspoon Olive Oil or other cooking oil
Optional
- 1 tablespoon Soy Sauce
- 2-3 Grated Carrots
Instructions
- First, boil a pot of water for pasta with a generous pinch of salt. Cook pasta according to package instructions.
- To prepare the bolognese, first dice onions and slice mushrooms. Meanwhile, heat a large flat-bottomed pan with some olive oil on medium heat. Add onions (and carrots if desired) to hot pan and saute for 3-5 minutes, until onions are soft and slightly translucent.
- Next add mushrooms and a pinch of salt. Stir gently every couple of minutes until mushrooms release liquid and shrink to half their original size. Most of the liquid from the mushrooms should have evaporated. If you're using soy sauce, add it. Then add minced garlic, thyme, and oregano. Stir and cook for a minute until you can small the garlic.
- Now add red wine to the hot pan. It should sizzle a little. Cook for another 4-5 minutes so the alcohol can cook off. Then add tomatoes, tomato sauce, and lentils bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes.
- After 10 minutes, remove the lid and stir. If too liquidy, let cook with lid off for another 5 minutes. Add pasta to sauce, then place onto plate! Top with vegan parm (or regular parm if desired) and enjoy!
Angela Milnes says
Super simple, love the lentil substitution! feels healthier than the meat alternatives, love it!