This one-pot lentil and mushroom bolognese is a plant-based twist on a classic Italian recipe. Its easy to make, requires just 30 minutes, and is absolutely delicious.
Growing up in an Italian family, Ive had my fair share of pasta dishes. I can honestly say that this one-pot lentil & mushroom bolognese is up there with the best of them. Its so hearty and full of flavor, plus it pairs perfectly with just about any pasta.
While I can only remember enjoying a meat-based bolognese a handful of times during my youth, this lentil and mushroom version resembles all of the textures and flavors that I can recall.
If you happen to have leftover bolognese sauce after enjoying with spaghetti, or the pasta of your choosing, there are plenty of ideas to repurpose it. These include:
- Topping it on a baked potato
- On tofu scramble
- Sloppy Joes style
- On toast
- Stuffed into peppers
With it being January, we are putting a focus on quick, easy, and healthy plant-based meals. This lentil and mushroom bolognese checks all of those boxes and more. We promise this will be one of your new favorite go-to meals.
If youre looking for more easy Italian dishes, here are some of our favorites.
- Easy Italian Seasoned Tempeh (6-Ingredients + Gluten-free)
- Vegan Baked Ziti with Ricotta Cheese (Easy + Oil-Free Option)
- Easy Vegan Eggplant Rollatini (Gluten-Free with Oil-Free Option)
- Instant Pot Pasta e Fagioli (aka Pasta and Beans)
- Easy Vegan Chicken Parmesan
- Fried Zucchini with Garlic and Vinegar
- Easy Vegan Penne alla Vodka (Gluten-free Option)
- Vegan Sun-Dried Tomato Pesto Pasta (Gluten-Free)
- Easy Homemade Marinara Sauce
We hope this recipe as much as we do! We also just released a Mushroom Stroganoff and Hearty Winter Soup that both only require one pot and 30 minuted to make.
Make sure you tag usonInstagram@sweetsimpleveganand @consciouschris and hashtag#sweetsimpleveganif you recreate any of ourrecipes, we love tosee your photos!Print
An easy lentil and mushroom bolognese sauce that is ready in 30 minutes or less, requires just 1 pot and is packed with flavor!
- 1/2 medium onion, finely diced
- 5 cloves of garlic, finely minced
- 1/4 tsp red pepper flakes, adjust to taste
- 1 medium carrot, finely diced
- 2 ribs celery, finely chopped
- 1 bell pepper, finely diced
- 8 oz white mushrooms, finely chopped
- 3/4 cup vegan dry white wine (we used a Sauvignon Blanc)
- 1 (28 oz.) can crushed San Marzano tomatoes, unsalted
- 2 bay leaves
- 1 cup vegetable broth or water
- 1 (15 oz.) can cooked brown lentils, drained and rinsed
- Salt and pepper, to taste
- 1/3 cup fresh basil and/or parsley, finely chopped
- Optional: 1 tablespoon brown sugar (see notes)
Serve with (optional):
- 1lb. pasta of choice (we used spaghetti)
- Vegan parmesan cheese or nutritional yeast
- In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions, garlic and red pepper flakes, and saut for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
- Add the carrots and celery, and cook for 3 minutes more, or until cooked through and softened. Again, be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
- Add the mushrooms and continue to cook until softened and no liquid remains, about 5 minutes.
- Pour in the vegan white wine and mix through. Continue to cook until all of the liquid cooks off, about 5 minutes.
- Add in the tomatoes, along with the bay leaves and remaining broth or water, and mix until uniform. Simmer for 10 minutes, mixing often. Mix in the lentils and cook for 5 more minutes so that all of the flavors marry together.
- Remove the pot from heat and season with salt and pepper to taste. Top with fresh herbs as desired.
- Serve as desired we prefer this on top of spaghetti with vegan parmesan cheese. Enjoy!
- To speed up prep time, we recommend using a food processor to chop up the vegetables. Refer to recipe instructions to see which vegetables get paired together do not process them all at once and mix them up.
- I have seen Bolognese recipes that use both white and red wine. We preferred white wine in this recipe over red, but feel free to change it up as desired!
- Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore.
Keywords: Entree, Pasta, bolognese, lentils, mushrooms, vegan, Italian
Disclaimer:The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professionals advice.This page may containaffiliatelinks, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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