Vegan Bolognese
Why This Recipe Works
- A quick plant-based meal
- Yummy, I use a couple of vegan hacks to increase the umami (meaty) flavour
- A vegan take on spag bol, which is always a family favourite!
Ingredients you will need
To make my vegan lentil bolognese you will need the following ingredients (The list may look a little long, but I promise the recipe is simple once you get going).
- Olive oil
- Onion
- Garlic
- Carrot
- Mushrooms
- Paprika
- Italian herbs
- Vegetable stock
- Brown sugar
- Soy sauce
- Balsamic vinegar
- Lentils (canned)
- Diced tomatoes
Ingredient Notes and Substitutes
- Paprika: I know this spice may not seem traditionally Italian, but it adds a real depth of flavour and earthiness to vegan dishes.
- Italian herbs: The dried Italian herbs mix I use contains Marjoram, Thyme, Rosemary, Oregano, Basil and Sage.
- Soy sauce: Again not a traditional Italian ingredient but it adds umami to vegan dishes. Tamari is a gluten-free substitute
- Mushrooms: I love adding grated mushrooms to dishes, they add umami and if you grate them you get the flavour without the texture that some children find difficult.
- although if your kids are happy with mushrooms you don't have to grate them!
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Vegan Bolognese Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Dice the onion, grate the carrot, grate the mushrooms and crush or finely slice your garlic.
Drain and rinse your canned lentils
Step one: In a large fry pan heat the oil over a medium heat
Step two: Sauté the onion grated carrot and grated mushroom until soft, fragrant and a little caramelised.
Step three: Add the garlic, paprika, and sauté for one minute
Step four: Add the soy sauce and vegetable stock, brown sugar, balsamic vinegar, Italian herbs and tomatoes, bring to a boil.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step five: Add the lentils, simmer for 10-15 minutes
Step six: Optional: Mash if desired. I actually get out my potato masher and give the lentil bolognese s a quick mash before I serve it, breaking up the lentils a bit with the masher helps my kids enjoy it more!
Enjoy with your favourite pasta!
Top Tips
Here is how you can make this vegan bolognese sauce perfectly every time!
- Take your time when you are sauteing the onions, carrots and mushrooms, a little caramelisation really adds a depth of flavour to the dish.
- Grated zucchini and finely chopped spinach are also fantastic additions to this vegan bolognese.
FAQs
Yes, a lentil-based bolognese sauce will freeze for up to four months.
Vegan bolognese is a lentil-based alternative to a traditional meat-based bolognese sauce traditionally served with pasta.
Other recipes you might like
- If you would like a more traditional bolognese recipe check out my spag bol or baked spaghetti and meatballs
- My Vegetarian Nachos are another brilliant plant-based family dinner
Vegan Bolognese
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 2 Tablespoon Olive oil
- 1 large onion (diced) 200 grams
- 2 cloves garlic (crushed)
- 1 medium carrot (grated) 150 grams
- 200 grams button mushrooms (grated)
- 1 Tablespoon paprika
- 1 Tablespoon Italian herbs
- 1 cup vegetable stock
- 1 Tablepsoon brown sugar
- 2 Tablespoons soy sauce
- 1 Tablespoon balsamic vinegar
- 800 grams lentils (canned)
- 800 grams Diced tomatoes
Instructions
- Prep: Dice the onion, grate the carrot, grate the mushrroms and crush or finely slice your garlic.
- Drain and rinse your canned lentils
- In a large fry pan heat the oil over a medium heat
- Sauté the onion grated carrot and grated mushrrom until soft, fragrant and a little caramelised.
- Add the garlic, paprika, and sauté for one minute
- Add the soy sauce and vegetable stock, brown sugar, balsamic vinegar, italian herbs and tomatoes, bring to the boil.
- Add the lentils, simmer for 10-15 minutes
- Optional: Mash if desired. I actually get out my potato masher and give the lentil bolognese s a quick mash before I serve it, breaking up the lentils a bit with the masher helps my kids enjoy it more!
- Serve with your favourite pasta
Notes
- This bolognese sauce will freeze for up to four months.
-
- Take your time when you are sauteing the onions, carrots and mushrooms, a little caramelisation really adds a depth of flavour to the dish.
-
- Grated zucchini and finely chopped spinach are also fantastic additions to this vegan bolognese.
- Paprika: I know this spice may not seem traditionally Italian, but it adds a real depth of flavour and earthiness to vegan dishes.
- Mushrooms: I love adding grated mushrooms to dishes, they add umami and if you grate them you get the flavour without the texture that some children find difficult although if your kids are happy with mushrooms you don't have to grate them!
- Soy sauce: Again not a traditional Italian ingredient but it adds umami to vegan dishes. Tamari is a gluten-free substitute
- Italian herbs: The dried Italian herbs mix I use contains Marjoram, Thyme, Rosemary, Oregano, Basil and Sage.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Thank you so much for sharing this vegan bolognese recipe. It's very economical and quick to make.