Vegan Lentil Bolognese

Lately I’ve been eating a lot more vegetarian. I don’t know if it’s a summer thing or I’m just more open to it, but veggie-based meals have been on my mind. 

Since my boys love pasta and red sauce and meat sauce, I thought it would be a fun to test out a meat-free bolognese sauce bulked up with lentils. 

If you want a meaty bolognese, try this 10 minute recipe! I love using chickpea pasta or lentils, zoodles are also a great option, but use whatever pasta is your fave! 

So, let’s jump into the recipe and make a tasty Vegan Lentil Bolognese! It’s hearty and filling, and I absolute love the flavor, so I can’t wait for you guys to try it!

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Ingredients and substitutions for vegan bolognese

• Olive oil – if you want to use coconut oil or avocado oil, that works! Use whatever you have on hand!
• Onion
• Garlic
• Seasonings – Italian seasoning, salt, pepper, and red pepper flakes!
• Cooked lentils – I love buying cooked lentils to make this recipe move that much quicker. But, if you want to make your own lentils you definitely can!
• Crushed tomatoes
• Tomato sauce

How to make vegan bolognese:

Add the olive oil to a large saucepan or Dutch oven over medium heat. Once the olive oil is hot, add the onion and cook for about 5 minutes, or until translucent and slightly caramelized.

Add the garlic, Italian seasoning, salt, pepper and red pepper flakes, if using. Cook for 2 additional minutes before adding the lentils, crushed tomatoes, and tomato sauce.

Bring the sauce to a boil and then reduce the heat to low. Cover and cook for at least 20 minutes. Serve with pasta or veggie noodles of choice.

More savory vegan recipes to try:

• Scallion Pancakes (gluten free + vegan)
• Zucchini Chickpea Burgers
• “Cheesy” Queso
• Cashew Ranch Dip
• Vegan Scrambled Eggs

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Enjoy!! xo