Vegan Bolognese Sauce

A bowl with vegan bolognese and spaghetti in focus

Craving Italian but want to stick with a vegan diet? Look no further than this delicious vegetarian Bolognese sauce! Using wholesome ingredients, you'll feel like you've been transported back to Italy in under 20 minutes. Best of all - it's gluten-free, soy-free AND nut free if that fits your dietary preferences. So don't wait around any longer; make tonight an Italian night and enjoy the best vegan Bolognese ever!

Course Vegan Pasta

Cuisine Italian

Keyword healthy bolognese, meatless bolognese, oil free wfpb bolognese, plant based bolognese, vegan bolognese sauce, vegan pasta dinner, vegan pasta recipe, vegan spaghetti bolognese, vegetarian bolognese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 261kcal

Author Jasmin

Equipment

Pots

Ingredients

1 pck 227 g mushrooms
½ cup 95g red lentils
2 handfuls chopped walnuts or pecans
1 large carrot chopped
2 chopped celery stalks
1 onion finely diced
2 can 29 oz or 800 g crushed tomatoes
4 tablespoon tomato paste
2 tablespoons balsamic vinegar
½ cup 120 ml almond milk or other unsweetened plant based milk
½ cup 120 ml vegetable stock
Sea salt and pepper to taste

Instructions

To get started, quarter a pack of mushrooms and onion and place them in a food processor. Add a coarsely chopped carrot, 2 celery stalks, 2 handfuls of chopped pecans and use the pulse function until finely chopped. They shouldn't be too small like a mush or too coarse.
Fry the vegetables in a pan until translucent.
Always add a little water.
Add the ½ cup of red lentils, 2 cans (1600 ml) of tomatoes, ½ cup of vegetable stock and 4 tablespoons of tomato paste. Stir until everything is well mixed.
Simmer over medium heat for about 10 minutes. When the lentils are soft, add half a cup of almond milk and 2 tablespoons of balsamic vinegar. Stir until well mixed and taste with sea salt and pepper.

Video

Notes

Nutrition