Growing up my mom’s bolognese sauce was probably my all time favorite meal she made. I can still vividly remember the feeling I got after running around playing outside all day, like kids used to, and then stuffing myself full of her amazing pasta. Well obviously now, her original recipe is something I do not partake in, but thanks to my desire to create something as similar as I could, I have a pretty amazing replacement! Enter vegan bolognese made with lentils and mushrooms! The secret to this sauce that makes it different from others? Keep reading and you’ll find out 😉
We have officially entered winter here in San Diego. This El Nino has taken us by the throat and unveiled on us a rain we haven’t seen in a while. On one hand, we are thrilled because we NEED the water. I am all for water that helps our farmers get amazingly fresh, local and delicious veggies to my kitchen. On the other hand, we are not equipped for this over here. I have had two friends who have lost rooms of their house to complete flooding. One had water pouring through her wall and all she could do was watch. So although the rain is awesome, it has caught this mostly sunny town by fierce surprise. But I know all the wetness will result in some amazing food from gardens everywhere. One of my absolute favorite things to grow? Fresh herbs…oh man, I just love the smell of them. Just look how pretty they are!
Well, one of these beautiful fresh herbs is the secret to this vegan bolognese. Mint. Fresh delicious mint. My mom always put mint in her bolognese and it’s genius. Seriously, the taste is incredible! It adds such an awesome level of flavor. And mixed with fresh basil and oregano, then combined with fresh, not jarred, tomato puree just makes this dish. There’s something about fresh tomato puree that gets me every time.
An added bonus to this vegan bolognese recipe? All the hidden veggies. I know, I’m sneaky like that. But when you have a kid who is going through a “what’s that {green, orange, brown} thing in my food” phase, you do what you gotta do. So, I added finely chopped carrots and kale! I swear they blend in perfectly. Take that 3 year old! The carrots are my staple veggie addition to tomato sauce, check out this pasta sauce where I also use them and also this one. Then you have the kale that blends in with the herbs fantastically. I know, I’m a genius too. Like mother, like daughter. Ha!
When it’s cold and dreary outside, all I want to do is cuddle up with comfort food. I’ve had this recipe in my back pocket for a while (hence the photos may not be as good), but I wanted to make sure it was ultra ready before I posted. And now is the time. “You get vegan bolognese! You get vegan bolognese! Everyone gets vegan bolognese!” (said in Oprah voice)
But really, it is SO good. Like grab a bowl, put on your big stretchy pants, and dig in. Once you have eaten yourself out of the pile of pasta and awakened from your glorious food coma, drop me a note here and let me know how you liked it! You can also find me on Facebook or tag me on Instagram at veggiesdontbite #veggiesdontbite. Now go! Go stuff yourself with amazing vegan bolognese!
Sophia DeSantis | Veggies Dont Bite
Yields 8
Satisfy your pasta cravings with this hearty and flavorful whole foods plant-based vegan recipe. You'll never go back once you try this vegan bolognese!
Save RecipeIngredients
- 2 cups dried green or brown lentils
- 1 medium sweet onion, finely chopped (about 1 cup)
- 1 pound mushrooms, sliced
- 1 1/2 pounds fresh tomatoes
- 1 cup finely chopped carrots
- 1 cup finely chopped kale
- 1 cup water plus more if needed
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped garlic
- Your favorite oil or veggie broth for sautéing veggies
- Himalayan pink salt and ground black pepper to taste
Instructions
- Wash lentils, all veggies and herbs. Slice/chop. You can use a food processor to finely chop carrots and kale. Place each aside. Then puree tomatoes in food processor . Chop all herbs.
- In a sauté pot on medium heat, sauté onion in oil or broth until translucent. Add the garlic and sauté for 30 seconds or so. Add in lentils and sauté until well coated and they begin to toast, about 3-5 minutes.
- Add mushrooms, carrots and kale and sauté for a few more minutes. Add in the chopped tomatoes, water, mint, basil, oregano, a little salt and pepper and cook until a rapid simmer is reached.
- Lower heat until you maintain a gentle simmer. Cover and cook about 20-25 minutes or until lentils are tender and sauce is thickened. Add warm water to the pot if the sauce begins to get too dry. If you are using precooked lentils add them after the sauce is done simmering, stir, taste to see if you want more salt or pepper and enjoy.
- Serve over your favorite pasta or even spaghetti squash for a lower carb meal!
Notes
Green lentils remain the most firm after cooked, but take longer to cook. Brown can sometimes get mushy if overcooked but still retain their shape well. I used green lentils when making this the first time. However, brown lentils can also be substituted. When I made this the second time, I used precooked brown lentils and added them at the end after the sauce simmered for 20-25 minutes. Red or yellow lentils become mushy quickly so unless that is the consistency you are looking for, don't use them. I also added more mushrooms because I love mushrooms and it turned out great. This is not a “saucy” recipe, but if you prefer it to have more liquid you can add more tomatoes or even some crushed or chopped jarred tomatoes.
Tips to prep ahead: Wash and chop all veggies and herbs
Baby/toddler food idea: Serve the sauce as is for an older baby, puree for babies needing smoother meals.
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