Simple pasta meals like bolognase were common when I was a kid. Mom could whip them up in hurry, and everyone would eat them! Some vegan versions of meat based foods are just not the same. This recipe is no different. It’s not the same, I think it’s better! Rich mushrooms and healthy proteins from lentils make this vegan mushroom lentil bolognase a pasta dish you’ll want to serve again and again!
I decided to sprinkle a little Parmesan over my pasta and sauce, but you could easily leave it off to keep this meal vegan. Serve the bolognase sauce over whole wheat or brown rice pasta noodles for added fiber and protein that will help keep you full longer. This sauce is also delicious with garlic bread. I could pile it on top of the garlic bread and skip the pasta all together, so good!
Variations to the Vegan Mushroom Lentil Bolognase recipe:
- I have trouble finding a 15 oz can crushed tomatoes sometimes. You could double the recipe and use a 28 oz can, or you can pulse a 15 oz can of diced tomatoes in a blender until you reach your desired consistency.
- Use vegetable broth or stock if you don’t have any white wine on hand.
- You could use 1 1/2 tsp Italian seasoning in place of the oregano, basil, and thyme.
- Double the recipe and freeze extra sauce in individual servings for easy defrosting to make a quick meal.
- ⅓ cup brown lentils
- Splash olive oil
- 1 small red onion, diced
- 2 garlic cloves, minced
- 8 oz portabella mushrooms, diced finely or ground
- ½ tsp black pepper, oregano, thyme, and basil each
- ¼ tsp salt
- ¼ cup white wine
- 1 TBS tamari or soy sauce
- 1 TBS balsamic vinegar
- 15 oz can crushed tomatoes
- ½ cup water
- 6-8 ounces dry spaghetti noodles, cooked, for serving
- In a blender, pulse dry lentils until chopped up. Rinse the lentils using a fine mesh colander.
- In a small dutch oven, cook the onion in a splash of olive oil until translucent, about 5 minutes.
- Add garlic and mushrooms. Saute until the mushrooms release their liquid. Sprinkle with pepper, oregano, thyme, basil, and salt.
- Deglaze the pan with white wine.
- Stir in tamari or soy sauce, balsamic, crushed tomatoes, water and pulsed lentils. Bring to a boil and simmer 20 minutes stirring more and more as time goes. Taste the sauce and add more seasoning and water to thin if necessary.
- Serve bolognase over 6-8 ounces dry, cooked whole wheat or brown rice spaghetti.
What kind/colour of lentils do you use for this recipe?
Thanks for your question Sarah! I use basic brown lentils, and I have updated the recipe as well!
Made this tonight. It was wonderful. Husband is quite picky, but he had two servings and told me to make it again!
Excellent! I’m so glad the recipe was a hit! Thanks for commenting and letting us all know!
Holy moly girl! This sounds so tasty!! I am a pasta lover – we have it weekly. I am also a mushroom freak, so this is perfect. I like the idea of adding the lentils for some protein too. And I was expecting to have to cook the lentils separately, I am super excited to try pulsing them in the processor and cooking them up with the veggies. Saves time and dishes – love it. I’m bookmarking this to try soon.
Thanks so much for sharing at Healthy Vegan Fridays. I’m pinning & sharing. I hope you’re having a wonderful weekend Alison.
Thanks Kimmy! I love pasta too, and the one-pot sauce makes it all easy, I hope you enjoy it!
Yikes! This has been on my to-try list for a whole month! I made it tonight and it was so delicious! And pretty quick to make too. Will definitely make again!
I’m so glad you liked it! Thanks for coming back and sharing your experience!
I just bought two pounds of lentils! This looks absolutely delicious and I am definitely trying! Pinned! Thank you for sharing 🙂
Thanks for the pin! I hope you enjoy the recipe!
I am loving this recipe Alison! I love mushrooms and lentils so I DEFINITELY need to put this recipe in the dinner rotation!! XOXO
I love mushrooms and lentils too, you will definitely enjoy this bolognase! Thanks Kelly!
This looks really good! Thank you so much for sharing 🙂
Thank Mirjam!