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!
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.
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Why You’ll Love This Recipe
- 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
🥘Recipe 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.
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
Recipe 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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Did you make and love this recipe?
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Lentil Bolognese
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.
Tessa
I finally got around to making this today. I have two words: unbelievably good!!
Larisha Bernard
yay! love to hear it
Stephanie Bakker
Beautiful recipe. I have tried a few plant based Bolognese sauces. This one is the best I’ve tried well done ❤️👏
Larisha Bernard
So happy to hear that !
Sarah Gauthier
I stumbled across Nard Dog Cooks on You Tube and loooooove watching My husband has even gotten into it and loves all the recipes! Thank you so much!!!
Larisha Bernard
Love this, thank you!
Ed
Made it today – a definite keeper! Topped with nooch as a Parmesan cheese alternative with some steamed broccoli as a side, so good!
Many thanks and keep up the good work!
Larisha Bernard
Sounds perfect!
Lori JOHNSON
This sauce is savory and delicious with pasta, rice or a grain. I especially liked it paired with Farro. Make It Dairy Free has become a favorite site of mine for trying out new recipes as I adopt a Vegan lifestyle. Thank you for providing such a great resource.
Larisha Bernard
So happy to hear that you are enjoying the recipes! farro with this sounds awesome
Sophie
This is such a good recipe! I had to omit the nuts due to allergies but it turned out amazing, will definitely be making this more! Thank you!
Larisha Bernard
yay! so happy to hear that
J
DELICIOUS!
It was the perfect dish for another cold, wintry day. The suggested simmer time was worth the wait.
Thanks Make It Dairy-Free!
Larisha Bernard
so happy to hear that!