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–+ servings

Vegan Bolognese

Vegan lentil bolognese pasta.
Hearty and healthy Vegan Bolognese made with lentils, quinoa, and sun-dried tomatoes—perfect for busy weeknights and totally family-friendly.
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Lentils 1 hour
Total Time 1 hour 40 minutes
Serving Size 4 servings

Ingredients

  • 11 ounces tubular pasta, I used pennoni, uncooked
  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 5 teaspoons garlic, minced or pressed
  • 2 teaspoons Italian seasoning
  • salt to taste
  • black pepper to taste
  • 1 ½ teaspoon paprika
  • 3 tablespoon tomato paste
  • 20 ounces passata
  • ½ cup sun-dried tomatoes in oil, chopped, oil drained
  • 1 tablespoon vegan Worcestershire sauce, or sub with Tamari/soy sauce
  • 1 cup green lentils, uncooked, soaked for at least 1 hour
  • 1 tablespoon balsamic vinegar
  • ¼ cup quinoa, uncooked
  • ½ cup vegetable broth
  • 1 cup water
  • coconut sugar, optional
  • parsley, for garnish
  • nutritional flakes, for garnish

Instructions

  • Soak the lentils. Rinse and soak in water for at least 1 hour, or overnight if possible.
    1 cup green lentils
  • 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.
    1 tablespoon olive oil, 1 cup onion, 3 tablespoon tomato paste
  • 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.
    5 teaspoons garlic, 2 teaspoons Italian seasoning, salt to taste, black pepper to taste, 1 ½ teaspoon paprika, ½ cup sun-dried tomatoes in oil
  • 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.
    20 ounces passata, 1 tablespoon vegan Worcestershire sauce, ¼ cup quinoa, ½ cup vegetable broth, 1 cup water
  • Cook the pasta. Meanwhile, boil the pasta in salted water until al dente. Drain and set aside.
    11 ounces tubular pasta
  • Finish the sauce. Stir in balsamic vinegar and a pinch of coconut sugar if needed. Adjust seasoning to taste.
    1 tablespoon balsamic vinegar, coconut sugar
  • Combine. Toss the pasta into the sauce and stir until well coated.
  • Garnish and serve. Top with fresh parsley and nutritional flakes if desired.

Notes

  • To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
  • To Make Ahead. Make the sauce ahead and store separately from the pasta until ready to serve.
  • To Reheat. Warm gently on the stovetop or microwave with a splash of water or broth to loosen the sauce.