Everyone who chooses vegetarian, whether it’s for one night a week or for a lifetime, does it for different reasons. Whether you’re concerned about the health of our planet, the health of your body, or just trying to eat on a budget, meatless meals make good sense. How long it takes: 30 minutes to prep, an hour or so to simmer Equipment you’ll need: large skillet or Dutch oven, medium saucepan, blender or food processor Servings: 8 I was a little doubtful about serving this vegan Bolognese to my husband the first time I made it. I truly didn’t think he would like it. I mean, it’s lentils and quinoa fronting as beef. Not exactly a meat eater’s dream come true. But you guys! This is really good. And he agrees! The combined texture of the lentils and quinoa is hearty and feels like ground beef. The flavor of the sauce is so good, with lots of tomatoes, herbs, and spices, and just a splash of rich balsamic vinegar. While a classic Bolognese usually includes cream, this recipe is dairy-free. I think you’re going to love this pasta sauce. It’s super satisfying and you can feel good about serving a delicious and healthy meal to your family.
About This Vegan Bolognese Recipe
It’s easy to make. All of the ingredients you need can be found in a well-stocked pantry. It’s a good choice when you don’t happen to have meat in the fridge or you only have frozen meat. Uses pantry ingredients. The list of ingredients looks pretty long but don’t be intimidated. It’s easy stuff like canned tomatoes, dry herbs and seasonings, carrots and onions, etc. I always have my pantry stocked with lentils and quinoa, and they keep forever. Cooking time is flexible. Total cooking time is about one hour minimum (that doesn’t include prep) but the sauce can simmer for as long as you need to. In fact, once you have it prepped, it can simmer in your slow cooker for a few hours if that works out better for your schedule.
What You’ll Need
Brown or Green Lentils: Lentils are a fast-cooking legume. They have been around for centuries and are a good source of protein. Dry lentils usually come in a bag; look for either brown or green lentils. Before using lentils, be sure to sort out any foreign material and rinse them with cool water. Quinoa: Quinoa is actually a seed but is often considered a whole grain. It is gluten-free and high in protein. It comes in different colors. I usually use white quinoa for recipes like this. Quinoa should be also rinsed before using. Onion, Red Bell Pepper, Garlic, Carrots: These veggies add lots of flavor to the sauce, along with good nutrition. You can substitute any color bell pepper. Spinach Leaves: We all need to up our greens intake and no one will ever guess that there are 3 cups of spinach in this sauce. Sometimes we need to be a little tricky. Crushed Tomatoes, Diced Tomatoes, and Tomato Paste: Lots of tomatoes, an essential ingredient in a Bolognese sauce. Red Pepper Flakes, Dried Basil and Oregano, Salt: You probably have all of these in your pantry. Balsamic Vinegar: A couple tablespoons of tangy/sweet balsamic really rounds out the sauce and balances out the acidic tomatoes. It takes the place of the wine that is traditionally added to a Bolognese. Cooked Pasta, Parmesan Cheese (optional), and Fresh Basil (optional)
How To Make This Vegan Bolognese Recipe
Let’s get started! I’ll walk you through the steps. You’ll need a saucepan, and a large heavy skillet with a cover or a Dutch oven. You’ll also need a food processor or blender. Simmer the carrots and lentils. Peel or scrub the carrots and cut them into pretty good-sized chunks, an inch or so. You don’t want them too small because you’ll be picking them out of the lentils after they cook. Place the lentils and chopped carrots into the saucepan with a couple cups of water or broth. Bring them to a simmer, lower the heat, and simmer for 20 minutes, or until they are tender. Sauté vegetables. Meanwhile, in the Dutch oven or skillet, sauté the onion and bell pepper in a bit of olive oil until softened. Add the garlic, red pepper flakes, and spinach and stir continually for a minute or so, until the garlic is fragrant and the spinach is wilted. Remove the pan from the heat. Process until smooth. Put the crushed tomatoes, tomato paste, dried herbs, cooked spinach mixture, and cooked carrots (not the lentils) in a blender or food processor. Process until the mixture is smooth. Combine. In the same large pan, heat the diced tomatoes and vinegar. Scrape the bottom of the pan to remove any browned bits (deglaze the pan). Add the contents of the blender, along with the uncooked quinoa and cooked lentils. Simmer. Stir well, and bring to a simmer. Cover the pan and simmer the sauce for 45 to 50 minutes (or longer). Cook pasta. Meanwhile, cook the pasta as directed on the package. Serve. Serve vegan Bolognese sauce over a hearty pasta such as rigatoni, penne, tagliatelle, or fettuccine. Try whole wheat pasta or gluten-free pasta. If you want this meal to be truly vegan, omit the Parmesan cheese or use your favorite vegan cheese. We’re cheese lovers in this family. Wondering what to serve with this meal? Warm crusty bread with dipping oil (restaurant style) is always a hit. A simple green salad with homemade Italian dressing or creamy Italian is a good choice, too. For special occasions, an Aperol spritz cocktail is fun and easy.
Make It Your Own
Classic Bolognese pasta sauce: If you’re looking for a creamy sauce that includes meat, try Instant Pot Bolognese. It’s a game changer, ready in an hour! Or try this healthier turkey Bolognese recipe. It’s made on the stovetop with ground turkey and turkey sausage, and it’s super flavorful.
Make-Ahead Ideas
Freeze it: This recipe makes a pretty big batch, about 8 cups of sauce, making it a good choice for food prepping. Serve half of it tonight and freeze the other half for an easy future meal.
Storage & Reheating Tips
Refrigerate/Freeze: Leftover sauce can be covered and refrigerated for three to five days. It also freezes well and will keep for up to three months in a freezer safe container. Defrost overnight in the refrigerator before reheating. Reheat: Microwave individual portions until heated through. For larger amounts, warm the sauce up on the stove in a saucepan.
