Vegan Bolognese

THIS POST MAY CONTAIN AFFILIATE LINKS.

Sharing is caring!

A bolw of spaghetti bolognese sitting on a table next to a large fry pan of bolognese sauce,

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
The ingredients to make lentil bolognese laid out on a bench top with text overlay.

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!

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used lentils, tomatoes and Italian herbs from their range in this recipe.


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

Bowl of grated vegetables and a chopping board with diced onion and crushed garlic cloves.

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.

A large stainless steel fry pan with grated mushrooms and carrots.

Step three: Add the garlic, paprika, and sauté for one minute

Sauted onions, carrots and mushrooms.

Step four: Add the soy sauce and vegetable stock, brown sugar, balsamic vinegar, Italian herbs and tomatoes, bring to a boil.

Tinned tomatoes, herbs and vegetables simmering on a stove top.

Step five: Add the lentils, simmer for 10-15 minutes

Lentil bolognese simmering on a stove top.

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!

A potato masher mashing lentil based bolognese.

Enjoy with your favourite pasta!


A large fry pan of vegan bolognese on a table top scattered with spinach leaves and button mushrooms.

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.

A lentil based pasta sauce in a large fry pan with bread and cooked spaghetti.

FAQs

Can I freeze Vegan Bolognese?

Yes, a lentil-based bolognese sauce will freeze for up to four months.

What is vegan bolognese?

Vegan bolognese is a lentil-based alternative to a traditional meat-based bolognese sauce traditionally served with pasta.

A green ceramic bowl of spaghetti bolognese on a table in front of a large fry pan of bolognese sauce.

Other recipes you might like

A green ceramic bowl of spaghetti bolognese being held above a set dining table.

If you made my Vegan Bolognese Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.

A large fry pan of bolognese sauce on a table set with cooked pasta, fresh bread and spinach salad.

Vegan Bolognese

This vegan bolognese is easy and quick plant-based recipe that your whole family will love.
Print Pin Rate
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: vegan bolognese, lentil bolognese, vegetarian bolognese
Diet: Dairy Free, Gluten free, Vegan, vegetarian
Servings: 8 people
Calories: 427kcal

RATE THIS RECIPE

4.25 from 8 votes

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

Serving: 1serving | Calories: 427kcal | Carbohydrates: 69g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1300mg | Fiber: 33g | Sugar: 7g | Vitamin A: 1540IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 9mg

Sharing is caring!

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

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment

  1. 5 stars
    Thank you so much for sharing this vegan bolognese recipe. It's very economical and quick to make.