Vegan Bolognese

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This Vegan Bolognese is a total weeknight win! It’s hearty, loaded with flavor, and comes together in just 1 pan with only about 20 minutes of hands-on time.

We’re talking cozy pasta covered in a rich, veggie-packed sauce that tastes like you’ve been cooking all day (but nope—you haven’t).

Vegan Bolognese

I love making this on a chilly night when I want something filling but still healthy. It’s totally beginner-friendly too—so no stress if you’re new to cooking from scratch.

As a long time vegan who’s all about creating healthy plant based recipes, I promise this one will make you feel like a pro, without the flop.

Ingredients

The full recipe and ingredients are in the recipe card below this post.

• Tubular pasta – I used pennoni, but any short, chunky pasta works. Rigatoni, ziti, or even shells grab the sauce really well.
• Olive oil – Just a little to sauté the onions. I like a good extra virgin here for flavor.
• Onion – Yellow or white onion works. Dice it small so it melts into the sauce. Adds sweetness and depth.
• Garlic – I go big with garlic here—5 teaspoons! It’s bold and makes the whole sauce sing.
• Italian seasoning – A must for that herby flavor. Use a mix of oregano, basil, and thyme if you don’t have a premade blend.
• Paprika – Just a little for warmth and color. Smoked paprika is great too if that’s what you have!
• Tomato paste – This is your flavor bomb. Cook it down with the onions so it gets sweet and rich.
• Passata – A smooth tomato base. I like it better than canned tomatoes for this—it makes the sauce thick and velvety.
• Sun-dried tomatoes in oil – These add so much flavor! Chop them up small. They add this incredible punch of umami and sweetness.
• Vegan Worcestershire sauce – Adds a rich, slightly tangy flavor. If you don’t have it, tamari or soy sauce works fine.
• Green lentils – These hold their shape well. Just don’t skip the soaking or they’ll take forever to cook!
• Quinoa – For texture and extra protein. I like how it thickens the sauce without being too noticeable.

How To Make Vegan Bolognese

1. Soak the lentils. Rinse and soak in water for at least 1 hour, or overnight if possible.
2. Sauté the aromatics. In a large skillet, heat the oil over medium. Add diced onion and tomato paste. Cook until the onion softens and everything caramelizes.
3. Add flavor. Stir in garlic, Italian seasoning, paprika, salt, pepper, and a splash of water to loosen the mixture. Add the chopped sun-dried tomatoes and cook for 1 minute more.
4. Build the sauce. Drain the soaked lentils and add them to the skillet with quinoa, passata, Worcestershire sauce, broth, and water. Stir to combine, then cover and simmer for 30 minutes, stirring occasionally.

5. Cook the pasta. Meanwhile, boil the pasta in salted water until al dente. Drain and set aside.
6. Finish the sauce. Stir in balsamic vinegar and a pinch of coconut sugar if needed. Adjust seasoning to taste.
7. Combine. Toss the pasta into the sauce and stir until well coated.
8. Garnish and serve. Top with fresh parsley and nutritional flakes if desired.

Tips

• Don’t skip the soaking. Soaking lentils helps them cook evenly and faster.
• Use red lentils for quicker cooking. Just know they’ll break down more and give a softer texture.
• Rinse quinoa well. This removes the bitterness.
• Deglaze if needed. Add a splash of water if your tomato paste starts to stick.
• Taste as you go. Adjust salt and vinegar to get the balance just right.
• Add veggies. Try chopped carrots, mushrooms, or bell peppers for more texture.
• Make it gluten-free. Use gluten-free pasta or zucchini noodles.
• Spice it up. Add crushed red pepper flakes if you want some heat.
• Make it cheesy. A sprinkle of vegan Parmesan or more nutritional yeast goes a long way.
• Double the batch. It freezes well and makes awesome leftovers.

More Vegan Dinners

• Tofu Sofritas
• 4-Ingredient Guacamole
• Tofu Rice Bowls

Vegan Bolognese: FAQs

Can I make vegan bolognese without quinoa?
Yes! You can just use lentils, or substitute with bulgur or finely chopped mushrooms for texture. Or just lentils, that’s fine too!

Do I have to soak the lentils?
Soaking is highly recommended for green lentils—it helps them cook faster and more evenly.

How can I thicken the sauce?
If it’s too watery at the end (highly unlikely), just simmer uncovered for a few extra minutes until thickened.

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