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Vegan Bolognese Sauce

Vegan Bolognese Sauce is a hearty, flavorful alternative to the traditional meat-based Italian classic. Packed with plant-based protein, fresh vegetables, and bold seasonings, this sauce is perfect for pairing with pasta, zoodles, or as a filling for lasagna. It's satisfying, easy to make, and perfect for a cozy dinner.
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Equipment

  • - Large pot or Dutch oven
  • - Food processor (optional)
  • - Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • - 1 tablespoon olive oil or a splash of vegetable broth for oil-free cooking
  • - 1 medium onion finely chopped
  • - 2 carrots finely chopped
  • - 2 celery stalks finely chopped
  • - 3 cloves garlic minced
  • - 2 cups finely chopped mushrooms or pulse in a food processor
  • - 1 cup cooked lentils brown or green or 1 cup rehydrated textured vegetable protein (TVP)
  • - 1 28 oz can crushed tomatoes
  • - 1 tablespoon tomato paste
  • - 1/2 cup vegetable broth or red wine optional, for depth of flavor
  • - 1 teaspoon dried oregano
  • - 1 teaspoon dried basil
  • - 1/2 teaspoon smoked paprika optional
  • - Salt and black pepper to taste
  • - 1/4 teaspoon red pepper flakes optional, for heat
  • - 1/2 cup unsweetened plant-based milk or coconut milk optional, for creaminess
  • - Fresh basil or parsley for garnish

Instructions
 

  • **Sauté the vegetables**
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened.
  • **Add the garlic and mushrooms**
  • Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes, or until the mushrooms release their moisture and start to brown.
  • **Add the plant-based protein**
  • Stir in the cooked lentils or rehydrated TVP. Mix well to combine with the vegetables.
  • **Add tomatoes and seasonings**
  • Pour in the crushed tomatoes and tomato paste. Add the vegetable broth or red wine (if using), oregano, basil, smoked paprika, salt, and black pepper. Stir well to combine.
  • **Simmer the sauce**
  • Reduce the heat to low and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
  • **Add creaminess (optional)**
  • For a creamy texture, stir in the plant-based milk or coconut milk during the last 5 minutes of cooking.
  • **Adjust seasoning and serve**
  • Taste and adjust the seasonings as needed. Serve the sauce over your favorite pasta, zoodles, or use it in lasagna. Garnish with fresh basil or parsley.