The most incredible and flavor packed vegetarian bolognese recipe. With a lentil and mushroom base, this dish will delight vegetarians and meat eaters alike. Very close to my original Best Spaghetti Bolognese Recipe, this vegetarian version will blow your mind and is a fantastic healthier option. Easily made vegan, this bolognese is an absolute crowd pleaser.
Hi! If you follow me on instagram you might have seen the journey I took making this recipe. My traditional bolognese sauce recipe is one of my personal faves and I wanted this to be just as good. It took a few trials but we got there! This vegetarian bolognese sauce is SO delicious.
I settled on a combination of green lentils and mushrooms as they both bring different textures and flavors. Cooked down with tomato paste, white wine and lots of herbs. Patience is key and just like any of my meat sauces this needs some time to develop flavor.
If you are a meat eater then definitely make sure you try my Best Bolognese Sauce or my new Ragu Bianco (White Bolognese). For another delicious vegetarian option, my Best Pasta Alla Norma needs to go on your list. It's a delicious tomato sauce with roasted eggplant.
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Ingredients
Soffritto - this is the classic combination of carrot, onion and celery that any good ragu starts with. I like to chop them really finely in a food processor.
Mushrooms - I used brown mushrooms, use anything you like. I chop them quite small but not super fine as they need to retain some texture.
Green lentils - these might be labeled as French lentils or Puy lentils. I like their robust texture which is a great replacement for ground meat. I haven't tested this with any other lentil, don't use red lentils. Brown lentils will be fine.
Tomato Paste - You might think it's strange there are no tomatoes in this recipe. It's actually quite traditional to only use tomato paste. I think it ends up being a lot richer and a more delicious sauce.
Dry White wine - I used a sauvignon blanc but a chardonnay or pinot gris would be fine.
Milk - I use whole milk but if you would like to make this a vegan bolognese recipe use any milk alternative you prefer. Soy would be a good choice.
Vegetable broth - A good quality liquid vegetable stock is key to get the best flavor. If you aren't needing it to be strictly vegetarian you could use chicken broth.
Fresh herbs - I use a combination of fresh sage and rosemary. You could use thyme if you prefer.
Tamari - This is a richer soy sauce that adds a nice umami flavor. Use regular soy sauce if you can't find tamari.
A note on the mushrooms
You don't want to chop them too fine, I did a rough chop with a knife, not in a food processor. It will look like a lot but they reduce down so much in the cooking process so trust me!
Expert tips
- Precook the lentils. I like using green lentils for their robust texture (plus are a great source of plant-based protein) but they do need a quick 10 minute boil before adding in.
- Prep all the ingredients first. This sounds really simple but for any sauce like this with multiple ingredients you want to get everything prepped before. Rather than trying to chop and add as you go.
- Undercook your pasta. I always undercook dried pasta by a minute so it can finish cooking IN the sauce and take on flavor while still being al dente. Check out my guide on how to cook pasta perfectly.
- Don't have your heat too high. This is a really flavorful sauce because it is cooked on a low heat for longer. It should barely be at a simmer.
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How to make vegetarian bolognese
The full recipe and ingredient list is in the recipe card below. The first step is to boil the lentils for 10 minutes, drain and set aside.
ONE: Gently fry the soffritto in olive oil in a large Dutch oven or other heavy bottomed casserole pot on a medium heat. Cook for 5 minutes until softened and add a big pinch of salt and black pepper.
TWO: Add half the mushrooms, let them cook down for 3 minutes then add the second half. Cook gently for 6 - 7 minutes.
THREE: Add the chopped fresh herbs and garlic and cook for a further 2 minutes.
FOUR: Add the tomato paste and tamari and cook for a further 2 minutes. Add the lentils, mix well then add the wine and, bring to a simmer and let it reduce for 4 - 5 minutes.
FIVE: Add the stock and milk, bring to a simmer then turn down low and let it cook for 50 minutes - 1 hour. For best results keep on a very low heat so it can cook slowly and develop flavor.
SIX: It is ready when most of the liquid has been reduced and it tastes rich and delicious! I know this is a long cooking time but it's worth it.
What pasta shape is best
If you know me at all, you know I don't love rules so just use your personal favorite pasta! I used spaghetti noodles as I wanted that classic spaghetti bolognese vibe.
If you feel like making some pasta I have so many guides and tutorials. If it's your first time making pasta, check out my hand rolled gnocchi sardi. My Easy Homemade Egg Pasta Dough is a must if you need a good base dough recipe!
How to cook the perfect pasta
Ever wondered what the perfect salt to water ratio is? This guide is a must for you!
Recipe FAQs
I haven't tested it but I am sure it would work, they might get a little mushy with the long cook time. I like green lentils for their more meaty texture.
It can be! Swap the whole milk for a milk alternative and that's it! Top with your favorite vegan parmesan cheese or a sprinkle of nutritional yeast.
This is the most perfect sauce to store! It will keep in an airtight container in the fridge for 2 - 3 days or in the freezer for up to three months.
It's a pretty well rounded meal as is. You could serve it with a simple Iceberg Wedge Side Salad and some crusty bread.
Some other vegetarian recipes to try
If you loved this hearty sauce then make sure you check out my recipe section for all sorts of delicious pasta sauces. Whether you need something for a date night or the whole family, I have you covered. Here are some suggestions:
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I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Incredible Vegetarian Bolognese (lentil and mushroom)
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Ingredients
- 120 grams green lentils might be labelled French or Puy
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 carrot finely diced
- 1 stalk celery finely diced
- 400 grams mushrooms finely chopped,
- 5 garlic cloves finely diced
- 1 tablespoon fresh rosemary leaves roughly chopped
- 1 tablespoon fresh sage leaves finely chopped
- ⅓ cup tomato paste I used a whole 130 gram tube
- 1.5 tablespoons tamari
- 1 cup white wine I used a sauvignon blanc
- 2 cups vegetable stock (or chicken if you aren't vegetarian)
- 1 cup milk see notes
- ¼ cup cream OPTIONAL
- Pasta of your choice extra fresh rosemary and parmesan to serve
Instructions
- Rinse the lentils under cold water in a sieve then boil for 10 minutes in a saucepan. Drain then rinse under cold water to stop them cooking further and set aside.
- Heat the olive oil in a large Dutch Oven or casserole pot over a medium heat and gently fry the onion, carrot and celery for 5 mins to soften. Add a big pinch of salt and pepper.
- Add ½ of the mushrooms and continue cooking for 3 minutes until they reduce down slightly.
- Add the rest of the mushrooms and cook for 6 - 7 minutes gently.
- Add the garlic and herbs and cook for a further 2 minutes.
- Add the tomato paste and tamari and cook for 2 - 3 mins. Tomato paste needs this time to develop it's flavor.
- Add the lentils and mix well.
- Add the wine, bring to a simmer and reduce for 4 - 5 minutes.
- Add the stock and milk, bring to a gentle simmer then lower heat slightly and cook uncovered for 50 minutes - 1 hour or until most of the liquid has reduced. It should be at a VERY gentle simmer.
- Stir every 10 mins or so as the lentils are heavy and will sit on the bottom. Check out video below to see how it should look.
- Season to taste.
- Optional step is to add ¼ cup cream at the end. It really helps the sauce cling to the pasta.
- I allow about a cup of sauce per person and like to add the cooked pasta straight into the sauce. Let the sauce and pasta bubble away gently for a good 3 - 4 minutes. I undercook pasta by a minute for this reason.
- Top with extra fresh rosemary and lots of parmesan cheese (or vegan alternative).
Sarah Burnton says
Love the lentils and extra veg in this.
Do you think it would work to add beef mince (& even pancetta) to amalgamate this and your beef bolognese recipe?
Any specific directions on how to go about this?
Thank you! Love all your recipes
Emilie Pullar says
Hi Sarah, I've been trying to think how to mix the recipes and it's hard as the cook times are quite difference. I think you'd have to almost make them separately and mix together at the end. It would potentially be quite a full on flavor, you could leave out the tamari though. I'll keep thinking on it! 🙂
Nikki says
This recipe blew me away. I'm trying to eat less meat and incorporate more veggies into my meals and I am not ashamed to say that I went back for seconds!
I used red lentils and airfried suya aubergine (aubergine dusted with suya spice) for this recipe but added them in the final 20 mins of cooking so the lentils would not be super mushy.
Thank you for sharing this gem!
Emilie Pullar says
Hi Nikki! Thank you so much for this lovely review. I am so proud of this recipe, it took so many tests so I am always so happy when someone makes it and loves it! You've reminded me to get it on my dinner list soon 🙂
H says
I swapped white wine for red wine, soaked porcini mushrooms using 500mls of water for the stock and using the squeezed porcini mushrooms chopped in addition to the ingredients. I used bay leaf as I had no rosemary. I added fresh oregano too. I also used a ton of green lentils. This was a totally delicious ragu
Lily G says
Really delicious! I partially blended it at the end to get a slightly less chunkier texture (made up for my lack of dicing) and threw in some balsamic vinegar at the end to brighten it up a bit. Yum!
Emilie Pullar says
So glad you enjoyed it Lily! Love the addition of balsamic! I love to blend my carrot/onion/celery mixture in a food processor so it's really fine, i'm like you I don't love the big chunks. Thank you so much for making and leaving a review! 🙂