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–+ servings
Vegan Bolognese Sauce

Savory Vegan Bolognese Sauce Bursting with Flavor

A hearty Vegan Bolognese Sauce that captures rich flavors without meat, perfect for healthy cravings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Oil Cooking medium for sautéing vegetables; substitute with vegetable broth for a lower-fat option.
  • 1 medium Onion Adds sweetness and depth of flavor; use shallots if preferred.
  • 1 stalk Celery Provides texture and enhances overall flavor; can be replaced with bell peppers.
  • 1 cup Mushrooms Contributes umami richness; substitute with canned mushrooms or omit for a lighter sauce.
  • 2 medium Carrots Adds sweetness and color; substitute with finely diced zucchini if desired.
  • 4 cloves Garlic Deepens flavor; use garlic powder if fresh is unavailable.
  • 2 teaspoons Italian Seasoning A blend of herbs for traditional flavor; substitute with dried oregano and basil.
  • 1 teaspoon Onion Powder Enhances onion flavor; optional if fresh onion is already used.
  • 1 tablespoon Coconut Sugar Adds a hint of sweetness; substitute with brown sugar or maple syrup.
  • 1 teaspoon Red Pepper Flakes Adds heat; omit for a milder sauce.
  • 1 teaspoon Salt Essential for seasoning; adjust according to taste.
  • 1 teaspoon Black Pepper Essential for seasoning; adjust according to taste.
  • 1 cup Red Wine Adds depth; substitute with more vegetable broth if desired.
  • 2 cans Crushed Tomatoes The base of the sauce for color and moisture; use tomato purée or marinara sauce if preferred.
  • 1 cup Vegetable Broth Adds liquid and flavor; can substitute with water if in a pinch.
  • 1 leaf Bay Leaf Adds aromatic flavor; omit if not available.
  • 1 cup Dry Lentils The main protein source, providing texture; soak beforehand for better digestibility.
  • 2 tablespoons Soy Sauce For saltiness and umami; can use tamari for a gluten-free version.
  • 1 tablespoon Balsamic Vinegar Adds acidity and complexity; optional but recommended.
  • ½ cup Plant-Based Milk For creaminess; can use any non-dairy milk.
  • 2 tablespoons Cornstarch Thickens the sauce; omit if a thinner consistency is preferred.
  • 8 ounces Spaghetti Base for serving the sauce; can use any pasta or gluten-free version.
  • to taste Vegan Parmesan or Nutritional Yeast Optional garnish for a cheesy flavor.

Equipment

  • Skillet
  • pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add diced onion, celery, and chopped mushrooms, stirring occasionally for 3-4 minutes.
  2. Once the veggies are softened, add minced garlic, 1 tablespoon of coconut sugar, Italian seasoning, onion powder, and red pepper flakes. Sauté the mixture for an additional minute until the garlic is fragrant.
  3. Next, pour in 1 cup of red wine and mix in 2 cans of crushed tomatoes along with 1 cup of vegetable broth. Toss in the dried bay leaf and drained lentils.
  4. Increase the heat to high and bring the sauce mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for 20 minutes.
  5. While the sauce simmers, set a large pot of salted water to boil. Cook your spaghetti according to the package directions, usually around 8-10 minutes for al dente.
  6. In a small bowl, whisk together 2 tablespoons of cornstarch with ½ cup of plant-based milk until smooth. Stir this mixture into the sauce along with 2 tablespoons of soy sauce and 1 tablespoon of balsamic vinegar.
  7. Taste your Vegan Bolognese Sauce and adjust the seasoning with salt and black pepper, if needed.
  8. Serve the thick, aromatic sauce generously over the cooked spaghetti.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 1200IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Notes

Soaking your dry lentils beforehand improves digestibility. Consider roasting the vegetables for enhanced flavor.

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