Bolognese is a rich ragu that simmers for hours to extract the flavours from the contents. Luckily, making a plant based version doesn’t require nearly as much time to get that bold flavour! The caramelized vegetables give the sauce a sweetness that is absolutely irresistible.
This recipe makes for an awesome substitution for ground round or veggie ground. If you’re looking for a soy-free way to make a meaty vegetarian sauce for your pasta dishes, try this idea on for size … it’s delicious and nutritious (not to mention completely satiating!).
You can use this sauce for pasta, pizza or even to stuff vegetables with (think stuffed peppers, mmmmm).
- 1 cup diced onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 2.5 cups chopped tomato
- 1 cup lentils (colour of choice)
- 2 cups vegetable stock
- 4 cloves minced garlic
- 2 tbsp red wine vinegar
- 1/2 cup non-dairy milk
- 2 tbsp mixed dried herbs (fennel, oregano, parsley, basil)
- salt and pepper to taste
- 2 tsp coconut oil for frying
- In a large saucepot, heat oil on medium-high. Add onions, carrots, onion and garlic.
- Cook, stirring often, for about 15 minutes.
- Add vinegar, broth, 1 cup water, lentils, tomatoes, oregano, parsley, fennel, and basil.
- Reduce heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
- Add milk to Bolognese and continue to simmer for an additional 10 minutes.
- Season with salt and pepper.
Tip: double the recipe and freeze the excess for a later date
Looking for more recipes like this? This vegan mushroom walnut Bolognese is rich, hearty, and “meaty” in all the right ways. It takes patience and effort but the results are worth it, and you can enjoy the bragging rights of telling dinner guests you made the sauce from scratch.
What will you do with all this delicious, plant-based sauce? Lather it over some vegan meatballs, of course. These protein-packed, flavorful meatballs, made with chickpeas, onion, and spices, are the perfect accompaniment.
For more pasta in your life (because let’s be real, there’s always room for more), this Italian garlic, Cannellini bean, and tomato dish will satisfy your cravings. It’s easy to make and even easier to eat, especially as next day leftovers.
For something a little lighter, artichoke and spinach pesto pasta could be your saving grace. For pesto-lovers, finding a sauce without milk can be difficult. This recipe allows you to make your own. It’s healthy, delicious, and free from animal products.
For more noodle goodness, try this spicy vegan ramen Tantan dish, a Chinese-Japanese fusion meal that brings together creamy sesame flavors and the heat of chilies.
This squash noodles recipe lets you enjoy pasta – without the pasta. Served with peanut satay sauce, this plant-based dish is light, tasty, and good for you.
This recipe was republished with permission from Nikki Hurst, RHN.