This vegan One Pot Lentil Bolognese sauce recipe is an amazing comfort food dish that’s hearty, loaded with flavor, and will level up your kitchen cooking skills!
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Bolognese is one of those sauce recipes that seems to daunt people; however, today, you’ll learn that this vegan one pot lentil bolognese sauce recipe is not only non intimidating, but one of the best sauces you’ll make!
Bolognese is traditionally an Italian meat based sauce from the city of Bologna. Beef and pork are commonly used. Today, we’re making a plant-based version using lentils, pecans, and coconut milk, to mimic the mouth feel and taste of bolognese.
Many variations exist today since it’s first introduction into the culinary world. The ingredients and inclusion of when to add can vary greatly. We hope you like our take on veganizing bolognese.
It’s time to level up your cooking skills.
Jump to:
- Why You’ll Love This Vegan Bolognese
- What is Bolognese?
- Vegan Lentil Bolognese ingredients
- How to make Lentil Bolognese
- Vegan Bolognese Recipe substitutions and variations
- How to store leftover Vegan Bolognese
- Lentil Bolognese FAQs
- Other Vegan Comfort Food Recipes to Consider:
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Why You’ll Love This Vegan Bolognese
- Flavorful – This recipe packs so much flavor in with ingredients that you most likely have a lot of already!
- Nutritionally Dense – There are a lot of vitamins, minerals, and goodness packed into this dish which is perfect for the colder weather season
- Meal Prep – This recipe can be made days in advance, or even frozen so it’s ready whenever you need
What is Bolognese?
To understand what Bolognese is, we first have to understand what ragu is. Ragu is an Italian term that generally refers to a meat-based, slow-cooked sauce served with pasta most often. Bolognese, however, is the main variety of ragu that is served in Italian cuisine.
Often times, it includes sauteing and braising ingredients, of which include onions, celery, carrots, white wine, tomato paste, and often both beef and pork.
Even though it’s been around since at least the 18th century, there are many variations today and no one set recipe for Bolognese sauce.
Vegan Lentil Bolognese ingredients
Gather your ingredients!
- Lentils – we are using brown lentils for this recipe as they hold up better until longer cooking times
- Celery, Carrots, Onions, Peppers, Garlic – These are the base of flavor for your dish or your aromatics. For this particular dish, this are an Italian sofrito.
- Tomatoes – we are using San Marzano crushed tomatoes for optimal flavor, as well as tomato paste for more body to the dish
- Pecans – are used in addition to the lentils for that meaty feel
- Coconut Milk – mimics heavy cream very well when using the canned versions. It’s a minimal amount, so the dish does not have a coconut flavor
- Vegan Dry White Wine – we used a Sauvignon Blanc, but feel free to use your favorite dry white wine for cooking. Make sure that you are using a vegan wine.
See my recipe card below for a complete list of the ingredients with measurements.
How to make Lentil Bolognese
1. In a large, high-walled skillet set to medium low heat, add the olive oil. Once hot, add the onions and stir every few minutes to allow to caramelize. This will take about 30-45 minutes. If your onions are burning, you have your heat up too high and you will need to turn it down.
2. Add in the garlic, bay leaf, and all seasonings (dried oregano to red pepper flakes, if adding). Let toast by stirring together constantly for 1 minute. Cooking your seasonings at this stage allowed more complex flavors to develop.
3. Add tomato paste and mix it with the seasonings and onions. Try to spread out and allow to cook for 1 minute, then add celery, carrots, and bell peppers. Stir together. Let cook until softened, about 4-5 minutes.
4. Then add in pecans and lentils and stir together. Add wine and with a wooden spoon, scrap the fond (browning at the bottom of your pan) and combine everything together well. Once the wine has soaked into the pan ingredients, add crushed tomatoes, vegetable stock, and coconut milk.
5. Reduce heat to simmer and let cook until lentils are softened (about 30-45 minutes). If you have time, allow to cook for up to 2 hours to thicken and develop even more flavor, stirring occasionally. Remove the bay leaf. Serve over pasta, rice, baked potatoes, or even just by itself.
Vegan Bolognese Recipe substitutions and variations
- Lentils – you could also use meatless crumbles or if you want your lentils to break down much more, red lentils. Tofu crumbles would also work or you could do beans.
- Tomatoes – you could also use fresh tomatoes, but you’ll want to cook them down much longer and may need more liquid.
- Pecans – walnuts would be another alternative, or sunflower seeds if you need to be nut free
- Vegan Dry White Wine – lemon juice, apple cider vinegar, or rice wine vinegar can be options if you are alcohol free. Alternatively, you can just use more stock.
- Coconut Milk – You can use another creamy non-dairy milk like soy, oat, or cashew. Just remember to use unsweetened.
- Protein – If you’d like to add some more protein into your dish, things like tofu or vegan chicken or soy curls would be good options
How to store leftover Vegan Bolognese
If you have any leftovers, you should left it cool completely. The store in an air-tight container in the fridge for 3-5 days.
Once ready to eat it, you’ll take out the amount you want and place it on a microwave-safe plate or bowl and cook for 45-90 seconds or until heated through.
Alternatively, you can heat on medium low on the stove with a splash of vegetable stock for 3-5 minutes or until heated through.
Lentil Bolognese FAQs
The only top allergens in here are pecans and coconut milk. The pecans can be subbed with sunflower seeds and the coconut milk for another creamy plant-based milk like oat.
Yes. You can let it cool completely and then store it in a freezer safe container for up to 3 months. Feel free to portion it into individual containers so you have just enough each time.
Yes, this recipe can be made 4-5 days in advance.
Other Vegan Comfort Food Recipes to Consider:
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Vegan Bolognese Recipe
Ingredients
- 2 tablespoon olive oil
- 1 large yellow onion, minced
- 5 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, more or less to taste
- ¼ cup tomato paste (60g)
- 2 celery stalks, minced
- 1 large carrot, minced
- 1 red bell pepper, diced
- ⅓ cup pecans, minced (40g)
- 1 cup brown lentils, soaked* and drained (200g)
- ½ cup vegan dry white wine (like Sauvignon Blanc)
- 28 ounces canned crushed San Marzano tomatoes (840g)
- 2 cups vegetable stock (480g)
- 1 cup coconut milk (240g)
- 1 lb pasta, optional
Instructions
- In a large skillet over medium low heat, add the olive oil. One hot, add the onions and stir occasionally for 30-45 minutes to allow to caramelize.
- Add garlic, bay leaf, and all seaosnings (dried oregano to red pepper flakes, if adding). Let toast by stirring together constantly for 1 minute. Add tomato paste and mix it with the seasonings and onions. Try to spread out and allow to cook for 1 minute.
- Add celery, carrots, and bell peppers. Stir together. Let cook until softened, about 4-5 minutes. Then add in pecans and lentils and stir together.
- Add wine and with a wooden spoon, scrap the fond (browning at the bottom of your pan) and combine everything together well. One the wine has soaked into the pan ingredients, add crushed tomatoes, vegetable stock, and coconut milk. Reduce heat to simmer and let cook until lentils are softened (about 30-45 minutes). If you have time, allow to cook for up to 2 hours to thicken and develop even more flavor, stirring occasionally.
- Remove the bay leaf. Serve over pasta, rice, baked potatoes, or even just by itself.
Wow! I am so glad I made a double batch so I can freeze a ton and share. I followed your advice and let it cook about 90 minutes. It was perfect.
This is awesome! We’re so happy to hear that the recipe was a hit for you. Thank you for giving it a try!
I omitted the lentils and added more peppers and carrots. I also added mushrooms as I really like them. Turned out delicious! Thank you for sharing this recipe.
Thank you so much! We love hearing how you made the recipe your own. The changes you made sound delicious!
I am so excited to have made this lovely dish. I was out of my dry cooking sherry, so I used Japanese rice wine. I’m thinking no diff for The Win! And I froze some for later😁
Yay!!! So glad you enjoyed the recipe and what a great idea for a substitution!
I forgot to mention that I used a dry red wine, and it worked out well.
Thank you so much!
I don’t drink alcohol. What can I use in place of the wine? Thanks
lemon juice, apple cider vinegar, or rice wine vinegar can be options if you are alcohol free. Alternatively, you can just use more stock.
WOW. This was fantastic. I’m surprised at how meaty it tastes. Such a deep flavor developed and it’s such a hearty, filling meal.
OMG Thank you! We’re so glad you enjoyed the recipe!
Something is not right, I did follow all the steps and find it a bit bitter. I think the coconut milk doesn’t work well on a bolognese sauce.
Sorry to hear this one didn’t work well for your tastes.