Say hello to your new go-to pasta sauce: a rich, cozy vegan bolognese that tastes just as satisfying as the original. It’s thick, deeply savory, and full of texture—perfect for tossing with spaghetti or spooning over creamy polenta. This version leans on mushrooms, lentils, and walnuts to deliver that meaty bite without any animal products.
Vegan bolognese is simple enough for a busy night but special enough to serve to friends. Make a big batch, and you’ll have delicious leftovers ready to go.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
Why This Vegan Bolgnese Recipe Works
Layered umami. Mushrooms, tomato paste, tamari or soy sauce, and a splash of red wine build deep, savory flavor.
Meaty texture without meat. Finely chopped mushrooms, lentils, and walnuts mimic the crumbly bite of traditional bolognese.
Slow-simmered richness. A gentle simmer lets flavors meld and creates a thick, luxurious sauce that coats pasta beautifully.
Weeknight-friendly. Uses pantry staples, comes together in about an hour, and most of that time is hands-off.
Flexible and forgiving. Works with different lentils, plant milks, and pasta shapes—easy to adjust to what you have.
What You’ll Need to make vegan bolognese
- Olive oil (2–3 tablespoons)
- Yellow onion (1 large, finely diced)
- Carrots (2 medium, finely diced)
- Celery (2 stalks, finely diced)
- Garlic (4 cloves, minced)
- Cremini or button mushrooms (12 ounces, very finely chopped)
- Raw walnuts (1/2 cup, finely chopped or pulsed in a processor)
- Dry brown or green lentils (3/4 cup, rinsed)
- Tomato paste (2 tablespoons)
- Crushed tomatoes (1 can, 28 ounces)
- Vegetable broth (2–3 cups, as needed)
- Red wine (1/2 cup; optional but recommended)
- Tamari or soy sauce (1–2 tablespoons)
- Dried oregano (1 teaspoon)
- Dried thyme (1 teaspoon)
- Bay leaf (1)
- Unsweetened plant milk (1/2 cup; oat, soy, or almond) or coconut milk for extra richness
- Red pepper flakes (pinch, optional)
- Salt and black pepper (to taste)
- Fresh basil or parsley (for serving, optional)
- Pasta (1 pound; spaghetti, rigatoni, or tagliatelle) or polenta
- Nutritional yeast or vegan Parmesan (for topping, optional)
Step-by-Step Instructions
- Prep your base. Finely dice onion, carrots, and celery. Mince the garlic. Chop mushrooms and walnuts until they resemble small crumbles.
- Sweat the aromatics. Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 7–8 minutes, stirring often, until softened and lightly golden.
- Add mushrooms and walnuts. Stir in mushrooms and walnuts. Cook 6–8 minutes until the mushrooms release their moisture and most of it cooks off. You want a dry, crumbly texture.
- Boost the flavor. Add garlic, tomato paste, oregano, thyme, and red pepper flakes. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and smells sweet.
- Deglaze. Pour in red wine (if using) to scrape up any browned bits. Let it bubble for 2–3 minutes to reduce by half.
- Build the sauce. Add lentils, crushed tomatoes, 2 cups of vegetable broth, tamari or soy sauce, and the bay leaf. Stir well and bring to a gentle simmer.
- Simmer until tender. Reduce heat to low and cook uncovered for 30–40 minutes, stirring occasionally, until lentils are tender and the sauce is thick. Add more broth if it gets too dry.
- Finish with creaminess. Stir in plant milk. Simmer 3–5 minutes more. Taste and season with salt and pepper. Remove bay leaf.
- Cook the pasta. Boil your pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Bring it together. Toss the pasta with a generous amount of sauce, adding a splash of pasta water if needed to help it cling.
- Serve. Top with chopped basil or parsley and a sprinkle of nutritional yeast or vegan Parmesan. Serve extra sauce on the side.
Storage Instructions
Fridge: Store sauce in an airtight container for 4–5 days. It tastes even better the next day.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then rewarm gently with a splash of water or broth.
Reheating: Warm on the stovetop over low heat, stirring often. Add plant milk or broth to loosen if it thickens too much.
Make-ahead: Cook pasta fresh for best texture; keep the sauce prepared and ready to go.
Health Benefits
High in fiber. Lentils and vegetables support digestion and help keep you full.
Plant-based protein. Lentils and walnuts provide satisfying protein without saturated animal fats.
Heart-friendly fats. Olive oil and walnuts offer unsaturated fats that support cardiovascular health.
Micronutrient-rich. Tomatoes bring lycopene, while mushrooms add B vitamins and minerals.
Lower in cholesterol. Completely free of dietary cholesterol and customizable for sodium needs.
Pitfalls to Watch Out For
Under-seasoning. Taste as you go. Mushrooms and lentils need enough salt and acidity to shine.
Skipping the browning. Let mushrooms cook until most moisture evaporates. This deepens flavor and prevents a watery sauce.
Rushing the simmer. The sauce needs time to thicken and the lentils to soften. Add broth slowly and simmer gently.
Using sweet plant milk. Choose unsweetened varieties to avoid a dessert-like sauce.
Overcooking pasta. Al dente pasta holds up best when mixed with a hearty sauce.
Variations You Can Try
Gluten-free: Use gluten-free pasta and tamari. Everything else stays the same.
Soy-free: Swap tamari/soy sauce with coconut aminos and add a pinch more salt.
Nut-free: Skip the walnuts and add extra mushrooms or finely chopped sunflower seeds for texture.
Extra-veg boost: Stir in finely chopped zucchini or bell pepper with the aromatics, or wilt in spinach at the end.
Creamier finish: Use full-fat coconut milk or a splash of cashew cream for a silkier sauce.
Spicy arrabbiata twist: Increase red pepper flakes and add a spoonful of Calabrian chili paste.
Smoky depth: Add 1/2 teaspoon smoked paprika or a few chopped sun-dried tomatoes.
Miso magic: Stir in 1 teaspoon white or red miso at the end for extra umami.
Vegan Bolognese – A Hearty, Comforting Weeknight Classic
Ingredients
For the Sauce
- 2-3 tbsp olive oil
- 1 lrg yellow onion finely diced
- 2 med carrots finely diced
- 2 celery stalks finely diced
- 4 cloves garlic minced
- 12 ounces cremini or button mushrooms very finely chopped
- 1/2 cup raw walnuts finely chopped or pulsed in a food processor
- 3/4 cup dry brown or green lentils rinsed
- 2 tbsp tomato paste
- 1 28-ounce can crushed tomatoes
- 2-3 cups vegetable broth as needed
- 1/2 cup red wine optional, but recommended
- 1-2 tbsp tamari or soy sauce
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 cup unsweetened plant milk oat, soy, or almond, or coconut milk for extra richness
- Pinch red pepper flakes optional
- Salt and black pepper to taste
For Serving
- 1 pound pasta spaghetti, rigatoni, or tagliatelle or prepared polenta
- Fresh basil or parsley chopped (optional)
- Nutritional yeast or vegan Parmesan for topping (optional)
Get Recipe IngredientsInstructions
-
Finely dice onion, carrots, and celery. Mince the garlic. Chop mushrooms and walnuts until they resemble small crumbles.
-
Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 7–8 minutes, stirring often, until softened and lightly golden.
-
Stir in mushrooms and walnuts. Cook 6–8 minutes until the mushrooms release their moisture and most of it cooks off. You want a dry, crumbly texture.
-
Add garlic, tomato paste, oregano, thyme, and red pepper flakes. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and smells sweet.
-
Pour in red wine (if using) to scrape up any browned bits. Let it bubble for 2–3 minutes to reduce by half.
-
Add lentils, crushed tomatoes, 2 cups of vegetable broth, tamari or soy sauce, and the bay leaf. Stir well and bring to a gentle simmer.
-
Reduce heat to low and cook uncovered for 30–40 minutes, stirring occasionally, until lentils are tender and the sauce is thick. Add more broth if it gets too dry.
-
Stir in plant milk. Simmer 3–5 minutes more. Taste and season with salt and pepper. Remove bay leaf.
-
Boil your pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water before draining.
-
Toss the pasta with a generous amount of sauce, adding a splash of pasta water if needed to help it cling.
-
Top with chopped basil or parsley and a sprinkle of nutritional yeast or vegan Parmesan. Serve extra sauce on the side.
Final Thoughts
This vegan bolognese brings all the comfort of a slow-simmered Italian classic with a fresh, plant-based twist.
It’s rich, hearty, and flexible enough to fit your pantry and preferences. Make it once, and it’ll become a staple for cozy dinners and meal prep. Boil your favorite pasta, ladle on the sauce, and enjoy a bowl that tastes like home.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s) why not join our closed Facebook Group, The Peas and Carrots Society? This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
To up your cooking game, consider becoming a member of the Rouxbe Online Cooking School. I’ve taken two of their courses and LOVED them!
Rouxbe Online Cooking School Membership
- Have the world’s leading online culinary school at your fingertips with unlimited access to membership courses, all lessons, and hundreds of recipes.
- Receive chef support from renowned chef educators and hands-on assessments to practice your newly developed technique. With over 590,000 students worldwide we are teaching the world to cook – the right way!
FAQ
Can I use canned lentils?
Yes. Drain and rinse them, then add during the last 10–15 minutes of simmering. Reduce the broth so the sauce doesn’t get watery.
What mushrooms work best?
Cremini and button mushrooms are easy to find and work great. For deeper flavor, mix in some portobello or finely chopped shiitakes.
Do I have to use red wine?
No. It adds depth, but you can skip it and add a teaspoon of balsamic vinegar or an extra splash of tamari for complexity.
How do I make it oil-free?
Sauté vegetables in a splash of broth instead of oil, adding more as needed to prevent sticking. Finish with a bit of plant milk for richness.
Can I make this in a slow cooker?
Yes. Sauté the aromatics and mushrooms on the stovetop first for best flavor, then transfer to a slow cooker with the remaining ingredients (except plant milk). Cook on low for 6–7 hours, stir in plant milk at the end, and season.
What pasta shape is best?
Ribbed or wide shapes like rigatoni, pappardelle, and tagliatelle hold the sauce well. Spaghetti also works and is classic.
How can I reduce sodium?
Use low-sodium broth and tomatoes, and season gradually. Lemon juice or a splash of vinegar at the end can brighten flavor without extra salt.
Can I add plant-based meat crumbles?
Absolutely. Brown them with the mushrooms in step 3, then proceed as directed. You may need less salt if your crumbles are seasoned.
What if my sauce is too thick?
Stir in warm vegetable broth or pasta water a little at a time until it reaches your desired consistency.
What if my sauce is too thin?
Simmer uncovered to reduce, or stir in an extra spoonful of tomato paste. Make sure mushrooms were cooked long enough to release moisture earlier on.
The post The Ultimate Vegan Bolognese for Serious Comfort Cravings appeared first on Vegetarian Zen.