Vegan 'bolognese' sauce

    52 min

    Lentils take the place of beef mince in this vegan bolognese sauce made with red wine and mushrooms. Delicious served over pasta.

    8 people made this

    Serves: 4 

    • 1 tablespoon olive oil, or to taste
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed and finely chopped
    • 1/2 red pepper, thinly sliced
    • 1 carrot, cut into small cubes
    • 40g thinly sliced mushrooms
    • 120ml red wine
    • 1 (400g) tin chopped tomatoes
    • 240ml vegetable stock
    • 1 (400g) tin green lentils, drained
    • 1 teaspoon ground paprika, or more to taste
    • 1 teaspoon dried basil, or more to taste
    • 1 teaspoon dried oregano, or more to taste
    • 1 teaspoon mixed dried herbs, or to taste
    • 1 pinch ground nutmeg

    Prep:20min  ›  Cook:32min  ›  Ready in:52min 

    1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
    2. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in chopped tomatoes and vegetable stock. Bring sauce to the boil; reduce heat and simmer until flavours combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs and nutmeg; cook until lentils are heated through, about 5 minutes.

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    Reviews in English (11)


    I was having company for dinner and was serving spaghetti and meatballs. One of my guests is a vegetarian. I made this recipe as written for that guest, the day before my company since I felt the flavours would meld better after being reheated. As I taste tested it, there was something missing so I added about 3/4 of a tsp of salt in addition I added 2 or 3 tbsp of tomato paste as I wanted the bolognese to thicken up as I found it quite loose and watery. The bottom line was that my guest loved it. Since there were leftovers, the next day I added some italian sausage chunks, baby quartered potatoes and beef broth and made a lovely soup for dinner for my husband and myself.  -  25 Feb 2019  (Review from Allrecipes US | Canada)


    I did not expect the flavor to be the same as a meat version, so I was pleased with this recipe. I added finely chopped celery because I can't imagine bolognese (even adapted for veggies) without it. I, too, added a pinch of hot pepper flakes. Since this makes more than I can eat, I am going to try and freeze some and see how that goes.  -  10 Feb 2019  (Review from Allrecipes US | Canada)


    It was quite tasty but a bit dryer than i expected, perhaps because of my noviceness. :/ i used white vinegar instead of the wine because im muslim. there was no menion of salt so i used black salt, about a teaspoon. Overall, its a wonderful recipe because all my relatives loved it, i would make it again  -  06 Dec 2018  (Review from Allrecipes US | Canada)