Hearty Mushroom + Lentil Bolognese [Vegan]

This thick, saucy, plant-powered bolognese is made with lentils, mushrooms and red wine for a hearty, filling, meatless version of the classic!

Last weekend I found myself with an open bottle of organic red wine on the counter and an irresistible urge to make a big pot of pasta.

Aaaand here we are, making a meatless version of a classic meat sauce. It may seem a little sacrilegious, but trust me, it is so, so good.

To make bolognese sans meat, we simply need to turn up the volume on all of the other flavors already in the sauce. I’m talking onion, garlic, red wine, crushed red pepper flakes, and plenty of salt and pepper…plus one sneaky addition that adds complexity and depth to this sauce (spoiler alert: it’s soy sauce).

Just one tablespoon of soy sauce adds zero ‘asian’ flavor to this bolognese, but replaces some of the savory umami flavor that would typically come from beef. And, to ensure there’s maximum flavor in every bite, we’re using fire-roasted crushed tomatoes instead of plain ones, just for a teensy hit of smoky flavor in the background.

Mushrooms and lentils add texture and heft to the sauce, and when tossed with your favorite pasta (<–affiliate link) and sprinkled with parsley and parm (I’ve been loving this vegan parm made with hemp seeds lately, too!), it’s like taking a little mini Italian vacation right in your kitchen.

So, grab your biggest pot and let’s make some meatless bolognese!

If you try this recipe, let me know how it turns out by leaving comment below, or taking a picture of your Mushroom + Lentil Bolognese and sharing it with me on Instagram. I love seeing my recipes in your kitchen!

Hearty Mushroom + Lentil Bolognese [Vegan]

Time: 45 minutes
Serves: 4

Ingredients:

bolognese

• 16 oz cremini mushrooms
• 1 small red onion
• 1 large carrot
• 2 large garlic cloves
• 2 Tablespoons olive oil
• 1 1/2 teaspoons sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 6oz can tomato paste
• 28oz fire-roasted crushed tomatoes
• 3 cups water
• 1 cup red wine
• 1 Tablespoon soy sauce, liquid aminos, or tamari
• 2/3 cup green lentils

for serving

• 1/2 cup fresh parsley leaves
• 1/2 cup freshly grated parmesan or vegan parm
• 1lb dry pasta of choice, preferably something with ridges like rigatoni to collect the sauce, or a wide pasta like tagliatelle
• 1/4-1/2 cup cooking liquid from the pasta

Instructions:

1. Remove any tough stems from the mushrooms, then finely dice the mushrooms, carrot, onion, and garlic.
2. Heat a large pot over medium heat and add the diced veggies to the pot with the olive oil. Cook for about 10 minutes, stirring frequently, until mushrooms have given up all of their liquid and have begun to brown.
3. Add all remaining bolognese ingredients and stir well to combine. Increase heat to high, then as soon as it’s bubbling, reduce heat to a simmer and let simmer for 25 minutes, stirring once or twice.
4. When bolognese is almost finished, roughly chop the parsley and cook your pasta to al dente, reserving a cup of pasta water before draining. Add cooked pasta to the pot of bolognese with parsley, and toss to combine. Add pasta water, as needed, to achieve a thick but saucy consistency. Serve with a generous sprinkle of parmesan.
5. Leftover sauce, should you have any, keeps well in the fridge for up to 1 week. Reheat on the stove over low and toss with freshly cooked pasta and a spoonful of pasta water before serving.

Be sure to check out my Shop page to purchase some of my favorite ingredients and kitchen equipment used in this recipe

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