plant based bolognese

Want to make the ultimate Vegan Bolognese Sauce? Look no further! Walnuts, mushrooms, and soy protein give this sauce the perfect texture.

Ultimate Vegan Bolognese Sauce

extra virgin olive oil, divided

carrot,

onion,

celery stalks, finely diced

walnuts

raw mushrooms, halved (about 10-12 cremini)

TVP mince (dry)

rosemary

red pepper flakes

garlic, pressed

dry red wine

white miso

soy sauce

agar powder

sweet paprika

smoked paprika

tomatoes

balsamic vinegar

bay leaves

nutritional yeast

oat milk (or other non-dairy)

black pepper

Salt

Preheat your oven to 300 degrees Fahrenheit.

Heat 3 tablespoons of the olive oil over...

Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.

Meanwhile, place the walnuts in the bowl of...

Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.

Once the vegetables on the stove are soft,...

Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.

Add another two tablespoons of oil to the...

Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.

Add the oregano, thyme, sage, rosemary, red pepper...

Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.

Stir in the miso, soy, sweet and smoked...

Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.

Add the nutritional yeast followed by the oat...

Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.

https://mediavine-res.cloudinary.com/video/upload/or8vjgjabtytxfc7oibk.mp4

This is my best-ever Ultimate Vegan Bolognese Sauce recipe. Once you try it you’ll agree: it hits the spot every time!

This vegan bolognese is hearty, rich, and packed with plant-based protein. Made with red lentils, mushrooms, walnuts, and a ton of vegetables! Not only is it approved by picky meat-eaters and kids, but it&#039;s also perfect for stocking the freezer!

Vegan Bolognese

onion

mushrooms

walnut pieces (note 2)

carrots

celery

olive oil

garlic (minced)

white wine (note 3)

salt

nutmeg

bay leaf

red lentils

water (or vegetable stock)

Process

Process - In a food processor fitted with a steel blade, add the mushrooms and onions. Process, until chopped into very small pieces, scraping down sides as needed.Add the walnuts to the processor with the onions and mushrooms and pulse 10-15 times, until chopped into very small pieces.Transfer the mixture to a clean bowl. In the food processor, add the carrot and celery. Process until chopped in very small pieces, then set aside.

Sautée

Sautée - In a 4 quart pot, heat the olive oil over medium heat. Add the onion/mushroom/walnut mixture and cook, stirring frequently, until the mixture has steamed off most of the liquid and begins to brown. Keep an eye that it doesn&#39;t burn.Make a space in the middle of the pot and add the garlic. Cook for 1 minute.

Deglaze

Deglaze - Add the white wine and simmer for 2-3 minutes, scraping the bottom of the pot with a spatula to remove all brown bits.

Combine

Combine - Add the carrot/celery mixture, crushed tomatoes, salt, nutmeg, bay leaf, lentils and water

Simmer

Simmer - Cover and simmer for 45 minutes, or until lentils are done to your liking. Stir the pot occasionally and keep an eye on the temperature so it doesn&#39;t stick to the bottom of the pot and burn.

Serve

Serve - Stir in the nutritional yeast and balsamic vinegar, taste and adjust seasoning, and serve!

I don't normally make comments however this bolognese was just so tasty.  I have  been vegan for 6 years and to me it tastes like the one my mum use to make. Loved this recipe.  Please make more vegan recipes.  Thanks

I've made this soooo many times its amazing! Thank you. 

I don't have white wine today do you think red will work ?

Just made this Vegan Bolognese last night for the first time and it was soooo good! I love the flavour and texture, plus the recipe made a large batch so we have lunches leftover for a few days. Will be making this one again and again!

I want to made this recipe tonight but I don't have lentil. Can I substitute by Textured vegetable protein ..?

I just made this for the second time and totally forgot how amazing it is! There is such a complex, rich flavour…even with all my substitutes. I used green lentils instead of red because that’s what I had…the texture definitely isn’t ideal but they do work. I simmered it for 45mins with a little more stock.

So good! My husband hates mushrooms and he didn’t even know they where in there. So even if you dont like them give this a shot!

GREAT recipe I love it! I used tomato sauce (no salt added) bc I don’t like chunks of tomatoes and it came out fine.   Will definitely make this again and I love how it makes so much for freezing.  
Clarification - is the mushroom/onion mixture supposed to be chunky bc maybe I puréed it too much it looked more like oatmeal.  And then I cooked it forever but it never did stick to the pan or get crusty - how long is this process ?  I cooked and stirred for nearly 10 min I think.

I just finished a bowl of this and its so so good!!  I am carefully choosing fantastic plant based recipes to add to my life to reduce meat consumption.  BUT I decided long ago that unless the veg meal was delicious, I wouldn't be using it as a replacement.  This is so wonderful!  Cant get over it.  Best part? I dont feel all gross and heavy after devouring a big bowl of it. I had mine over buckwheat pasta and also added 1/2 a large zucchini. This will officially become my new spag bol recipe. Thank you, I'm really impressed!

https://content.jwplatform.com/videos/1iBm4TvG.mp4

Vegan Bolognese with mushrooms, walnuts and lentils.

Top 2 plant based bolognese recipes from across the web

The most viewed plant based bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Ultimate Vegan Bolognese Sauce

Vegan Bolognese

Top 2 plant based bolognese recipes from across the web

The most viewed plant based bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Vegan Bolognese Sauce

Vegan Bolognese

The most viewed plant based bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine