Save 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.
I first created this lentil Bolognese when transitioning to more plant-based meals and its bold flavors quickly won over my pasta-loving family.
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.
- Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Tomato Sauce:
- Stir in crushed tomatoes tomato paste oregano thyme red pepper flakes salt and black pepper. Bring to a simmer.
- Add 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.
Save This recipe always brings us together for a cozy pasta night and is a favorite for Vegan Tuesdays with my kids.
Required Tools
Medium saucepan large deep skillet or Dutch oven chefs knife cutting board and wooden spoon are helpful for smooth preparation.
Allergen Information
This dish is generally allergen-friendly but be sure to check the label of your plant-based cream for nut or soy ingredients.
Nutritional Information
Per serving without pasta: 260 calories, 6 g total fat, 38 g carbohydrates, 13 g protein.
Save This creamy vegan Bolognese makes both classic pasta and dinner gatherings extra special.
Recipe FAQ
- → Can I use different lentil types?
Yes, brown or green lentils work best as they hold their shape well during cooking.
- → How can I make the sauce spicier?
Add crushed red pepper flakes to taste during the simmering process for a gentle heat.
- → What can I substitute for plant-based cream?
Unsweetened oat, soy, or cashew cream are great options for adding creaminess without dairy.
- → Is this dish suitable for gluten-free diets?
Yes, simply pair the sauce with gluten-free pasta to keep the dish gluten-free.
- → How long does the sauce keep refrigerated?
Stored in an airtight container, it remains fresh for up to 4 days in the refrigerator.