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A large fry pan of bolognese sauce on a table set with cooked pasta, fresh bread and spinach salad.
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4.34 from 9 votes

Vegan Bolognese

This vegan bolognese is easy and quick plant-based recipe that your whole family will love.
Cook Time30 minutes
Total Time30 minutes
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
Author: Stacey

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