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Vegetarian Bolognese

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Vegetarian Bolognese

When I think about comfort food, Italian food always comes to mind. Vegetarian Bolognese, for example, is one of my favorite dishes. Bolognese sauce, although traditionally a meat sauce, can easily be made vegan with just a few adjustments. 

In fact,  Bolognese sauce is much thicker than a typical American red sauce, because it's creamier with just a touch of tomato. Since most Italian sauces are mostly tomato-based, my vegetarian Bolognese is similar to a ragout. 

HOW TO MAKE VEGETARIAN BOLOGNESE SAUCE

As I said earlier, traditional Bolognese contains meat and heavy cream. My bolognese, however, is full of lentils, vegetables, and a little oat milk and nutritional yeast for the creamy component. 

WHAT VEGETABLES ARE IN THE BOLOGNESE SAUCE?

Bolognese vegetables

  • Mushrooms
  • Carrots
  • Celery
  • Onions
  • Garlic

WHAT OTHER INGREDIENTS ARE IN VEGETARIAN BOLOGNESE?

Bolognese Sauce

In order to make the sauce, simply cook the ingredients in what I call layers in a large pot. For example, begin by sautéing the garlic and onions until translucent. Then, I add the chopped mushrooms and cook until brown. Next, I add the celery, carrots, and lentils and cook for about 10 minutes. 

Once the carrots and celery soften, I add the tomatoes, vegetable broth, and tomato paste. As the mixture cooks down, I add red wine and allow it to cook down further with the ingredients. 

COOK THE PASTA SEPARATELY OR USE THE ONE-POT VERSION

Even though I chose to cook the bolognese sauce separately from the pasta today, I love one-pot meals. Similar to my other one-pot meals, vegetarian Bolognese can be made in one pot by adjusting the ingredients. Because I planned to freeze half the sauce, and only make 6 servings today, I cooked the spaghetti.

ONE-POT VEGETARIAN BOLOGNESE OPTION (QUICK, EASY, AND ALL IN ONE-POT)

  • Increase the vegetable broth to 3 cups
  • Increase pasta to 16 ounces
  • Add pasta to the pot after liquids, bring to a boil, cover and reduce to simmer for 15 minutes

Regardless if you cook the pasta to the pot for the one-pot version, or you cook the spaghetti separately, the plant-based milk and nutritional yeast are added last. As a result, the sauce becomes cheesy and creamy. 

Add the bolognese to the pasta

SERVING VEGETARIAN BOLOGNESE 

bolognese

Next, I served in individual bowls, topped with Vegan Parmesan Cheese and my family's favorite Vegan Garlic Bread and add some parsley for color. 

vegetarian bolognese served

FREEZING VEGETARIAN BOLOGNESE SAUCE

Whenever I make vegetarian Bolognese, I always freeze half the sauce or use the sauce for a variety of other Italian recipes during the week.

In order to freeze the sauce, make sure to leave 2 inches between the top of the freezer-safe container and the sauce. For best results, make sure the sauce is defrosted completely before reheating.

IF YOU LOVE QUICK AND EASY PASTA RECIPES, CHECK OUT THESE RECIPES

Vegetarian Bolognese
Yield: 12 servings

Vegetarian Bolognese

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Vegetarian Bolognese Sauce is a combination of lentils, mushrooms, carrots, celery, onions, and garlic in a light creamy tomato sauce. Vegan and oil-free, Vegetarian Bolognese is an Italian, savory pasta dish the whole family will love.

Ingredients

  • 1 white onion, diced yield 1 cup)
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 16 ounces mushrooms, chopped
  • 2 1/2 cups cooked brown lentils (I used Trader Joes steamed lentils)
  • 1 26.46 ounce Pomi Chopped tomatoes (or diced tomatoes of choice)
  • 1 cup dry red wine (I used Merlot)
  • 1/2 teaspoon chili flakes (red pepper flakes)
  • 2 teaspoons vegan Worcestershire Sauce
  • 1 Tablespoon Italian Seasoning

Other Ingredients

  • 16 ounces whole-grain spaghetti (or pasta of choice) ( I used 12 ounces for 6 servings and froze the rest of the sauce)
  • 3/4 cup unsweetened, unflavored oat milk (or plant milk of choice)
  • 1/4 cup nutritional yeast 
  • Parsley garnish
  • Vegan parmesan cheese (optional)

Instructions

  1. In a large stockpot, saute garlic and onions until onions are translucent.
  2. Next, add the chopped mushrooms, diced carrots, and celery and cook for a few minutes until the mushrooms are browned, and the carrots and celery are tender.
  3. Add cooked lentils and stir into vegetable mixture.
  4. Then, add the red wine, chili flakes, Worcestershire sauce, chopped tomatoes, and Italian seasoning.
  5. Stir and allow to cook for a few minutes.
  6. In a small cup, blend the oat milk (or plant milk of choice) and nutritional yeast. Set aside.
  7. In a separate pot, boil water and cook spaghetti according to directions while the sauce cooks.
  8. Now, pour in the plant-milk/nutritional yeast and stir.
  9. Drain the noodles and add the sauce to the noodles (especially if you plan to freeze the rest of the sauce.
  10. Sprinkle with chopped parsley and parmesan cheese

ONE-POT QUICK VERSION

  1. If you plan to make it all in one pot, skip the 3 previous steps, add 3 cups of vegetable broth to the sauce, and bring it to a boil.
  2. Now, add the pasta to the sauce, cover, and reduce heat to simmer and cook for 15 minutes.
  3. Then, add the plant-mil/nutritional yeast combination and stir.
  4. Serve in individual bowls and garnish with chopped parsley and vegan parmesan cheese.

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Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 163Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 38mgCarbohydrates 28gFiber 6gSugar 4gProtein 8g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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© Kathy Carmichael
Cuisine: Italian / Category: Entrees

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