This easy vegan lentil bolognese is flavourful, super comforting and rich. It’s made with healthy ingredients and ready in under 30 minutes – a perfect weeknight dinner! Gluten-free and oil-free. 

Easy vegan lentil bolognese gluten-free

Oh man, it is cold outside right now. Idk, maybe I’m just sensitive. People, after all, always make fun of me for being a Russian seemingly better accustomed to heat.

Regardless, there’s always food to make cold weather bearable. Think soups, stews, and of course, pasta dishes. They’re there for me, like a warm hug. #foreveralone.

 

Which is why today I’m sharing this cosy, timeless and classic vegan lentil bolognese recipe. It is the dish you need in your life during colder seasons! But, it is pretty much perfect for any time of year.

Cloeup of vegan sauce with lentils over broccoli

Healthy Vegan Lentil Bolognese

If I had to pick one dish to eat for the rest of my life, it would be variations of vegan spag bol. I mean, a vegan bolognese sauce has everything I look for in a recipe. It’s simple, requires no fancy ingredients, doesn’t require complicated preparation.

Yeah, on the one hand, this lentil bolognese may be an absolute flavour bomb. It’s rich and savoury with hints of smokiness, and the texture is super ‘meaty’ and thick without the use of any soy products such as tofu and tempeh or processed vegan meat alternatives.

Vegan bolognese with broccoli and mushrooms in a white bowl

But this is also a healthy, whole food plant based recipe. All of the flavour derives from the vegetables and other wholesome plant based ingredients. The star of the show is the lentils for sure. Lentils are a super versatile ingredient, and here they add hints of earthiness, plus a perfect spaghetti bolognese texture.

What’s to love about this vegan bolognese sauce?

Bowl with lentil bolognese and pasta

It’s

  • Full of flavour in every bite.
  • Super rich and comforting.
  • Ideal for a quick weeknight dinner.
  • Great for beginners.
  • Ready in under 30 minutes.
  • Easy to store.
  • Thick, with a ‘meaty’ texture.
  • Gluten-free.
  • Oil-free.
  • Made with healthy ingredients.

Bowl of vegan lentil pasta sauce with broccoli

How to make the best lentil bolognese

It couldn’t be easier!

First, add the onion and the mushrooms to a non-stick saucepan with a splash of water. Sauté for 2-3 minutes, until softened.

Then, add the cabbage and the carrots together with the tomato paste. Sauté for a further 3-4 minutes, until softened.

Add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée. Simmer for around 10 minutes, stirring frequently and add more vegetable broth if it gets too thick.

Add the coconut sugar and broccoli. Continue simmering for 5-7 minutes more, until thick and the lentils are fully cooked through.

Serve with pasta of your choice (gluten-free if needed). Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days.

Other delicious vegan pasta recipes

Easy vegan lentil bolognese gluten-free

Let me know in the comments: what’s your favourite pasta sauce? If you give this easy vegan lentil bolognese a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Easy vegan lentil bolognese gluten-free

Get the Recipe: Easy Vegan Lentil Bolognese (Gluten-Free)

This easy vegan lentil bolognese is flavourful, super comforting and rich. It's made with healthy ingredients and ready in under 30 minutes - a perfect weeknight dinner! Gluten-free and oil-free. 
5 from 2 votes

Ingredients

  • 1 medium onion, chopped
  • 1.5 cups chestnut mushrooms, chopped
  • 1 cup cabbage, chopped
  • 2 large carrot, peeled and chopped
  • 2 tbsp tomato purée
  • 1 cup red lentils
  • 3/4 cup vegetable broth
  • 1 can chopped tomatoes
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 cup chestnut purée
  • 1 tbsp coconut sugar
  • 5 oz broccoli, chopped

Equipment

  • Non-stick saucepan

Instructions 

  • Add the onion and the mushrooms to a non-stick saucepan with a splash of water. Sauté for 2-3 minutes, until softened.
  • Add the cabbage and the carrots together with the tomato paste. Sauté for a further 3-4 minutes, until softened.
  • Add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée. Simmer for around 10 minutes, stirring frequently and add more vegetable broth if it gets too thick.
  • Add the coconut sugar and broccoli. Continue simmering for 5-7 minutes more, until thick and the lentils are fully cooked through.
  • Serve with pasta of your choice (gluten-free if needed). Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days.

Video

Calories: 513kcal, Carbohydrates: 94g, Protein: 35g, Fat: 3g, Saturated Fat: 1g, Sodium: 878mg, Potassium: 2353mg, Fiber: 39g, Sugar: 22g, Vitamin A: 15195IU, Vitamin C: 62mg, Calcium: 266mg, Iron: 13mg

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Gluten-free Vegan Lentil Bolognese

Easy vegan lentil bolognese (gluten-free)