Name: Delicious Vegetarian Bolognese: A Hearty Comfort Dish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1.5 tablespoons olive oil; 1 large onion, diced; 4 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1.5 teaspoons kosher salt, plus more to taste; Freshly ground black pepper to taste; 1 (5.3-ounce) tube tomato paste; 0.5 cup dry red wine (optional); 3 cups vegetable broth; 1 cup red lentils, soaked; 0.25 cup walnuts or pecans, crushed finely; 1 (14.5-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand; 1 tablespoon high-quality balsamic vinegar; 12 to 16 ounces long, wide pasta; Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

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Vegetarian Bolognese is a wholesome, deeply flavorful dish that has become a staple in my kitchen. This delicious recipe features a perfect blend of lentils, walnuts, and aromatic herbs, creating a comforting experience that can satisfy even the most dedicated meat lovers. With a rich texture and robust flavor, this plant-based Bolognese sauce is not only easy to make but also incredibly versatile. Whether you’re serving it over your favorite pasta or using it as a filling for stuffed vegetables, this dish is sure to impress.

Why You’ll Love This Vegetarian Bolognese

This Vegetarian Bolognese is not just a meal; it’s a celebration of flavors and healthy eating. Here’s why you’ll adore it:

It’s a meatless Bolognese that doesn’t compromise on taste.
Rich in protein from lentils and nuts, making it filling and nutritious.
Perfect for a quick vegetarian Bolognese dinner that can be on the table in under an hour.
Versatile enough to pair with any pasta or even zucchini noodles.
Can easily be made gluten-free by opting for gluten-free pasta.
Great for meal prep—make a big batch and enjoy it throughout the week.
Suitable for vegetarians and vegans alike, this is a true plant-based Bolognese recipe.

Ingredients for Vegetarian Bolognese

Gather these items:

1.5 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1.5 teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
1 (5.3-ounce) tube tomato paste
0.5 cup dry red wine (optional)
3 cups vegetable broth
1 cup red lentils, soaked
0.25 cup walnuts or pecans, crushed finely
1 (14.5-ounce) can crushed tomatoes or whole peeled tomatoes, crushed by hand
1 tablespoon high-quality balsamic vinegar
12 to 16 ounces long, wide pasta
Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

How to Make Vegetarian Bolognese Step-by-Step

Step 1: Submerge 1 cup of red lentils in water for 30 to 60 minutes. Concurrently, dice the large onion, mince the garlic cloves, and finely crush the walnuts or pecans, preparing all other ingredients as needed.
Step 2: Warm a 12-inch deep sauté pan or Dutch oven over medium-high heat. Add 1.5 tablespoons of olive oil. Once shimmering, introduce the diced onions and a pinch of salt. Stir occasionally for approximately 5 minutes until a light brown fond begins to form. Deglaze the pan by adding a few tablespoons of water and stirring. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until they are tender and golden brown, about 9 to 10 minutes.
Step 3: Incorporate the minced garlic, dried thyme, dried oregano, 1.5 teaspoons of kosher salt, and freshly ground black pepper to taste. Stir frequently and cook for 60 to 90 seconds until fragrant.
Step 4: Stir in the 5.3-ounce tube of tomato paste, stirring very frequently, and cook for 2 to 3 minutes until it deepens to a darker red hue, indicating caramelization.
Step 5: If utilizing dry red wine, pour 0.5 cup into the pan to deglaze, actively scraping any browned bits from the bottom. Cook for 1 to 2 minutes until the alcohol aroma dissipates and the mixture becomes jammy.
Step 6: Pour in 3 cups of vegetable broth, deglazing the pan by stirring any browned bits from the bottom and incorporating the broth with the tomato paste. Stir in the soaked lentils and crushed walnuts or pecans. Bring the mixture to a boil, then reduce heat to medium-low to maintain a rapid simmer for 20 minutes, stirring periodically.
Step 7: Introduce the 1 (14.5-ounce) can of crushed tomatoes. Continue to simmer for an additional 15 to 20 minutes, or until the lentils are tender yet retain a slight al dente bite. Stir occasionally to prevent scorching and sticking, adjusting heat or adding a touch of water if necessary. A 20-minute simmer is recommended for deeper flavor development.
Step 8: Concurrently, bring a large pot of water to a rolling boil and season generously with salt. Add the 12 to 16 ounces of long, wide pasta and cook according to package directions until just al dente. Reserve about a ladleful of the pasta cooking water before draining the pasta thoroughly; do not rinse.
Step 9: Taste the Bolognese and adjust seasonings with additional salt and freshly ground black pepper as desired. Stir in 1 tablespoon of high-quality balsamic vinegar to finish.
Step 10: Add the hot, cooked pasta directly to the Bolognese sauce and toss to ensure each strand is thoroughly coated. If needed, incorporate a small amount of the reserved pasta water to achieve the desired consistency. Serve immediately, optionally garnishing with chopped flat-leaf Italian parsley or fresh basil. For storage, combine only the amount of sauce to be consumed with pasta; store any remaining Bolognese sauce separately in an airtight container in the refrigerator.

Delicious Vegetarian Bolognese: A Hearty Comfort Dish - Vegetarian Bolognese - main visual representation

Pro Tips for the Perfect Vegetarian Bolognese

Keep these in mind:

Adjust salt and pepper to taste.
Use fresh herbs for better flavor.
Store leftover sauce separately from pasta.
For a creamier texture, consider adding a splash of plant-based cream to the sauce just before serving.

Best Ways to Serve Vegetarian Bolognese

Here are some delightful serving suggestions:

Over your choice of pasta, noodles, or even zucchini for a low-carb option.
As a filling for stuffed bell peppers or eggplant.
With a side of crusty bread or a fresh salad for a complete meal.

How to Store and Reheat Vegetarian Bolognese

To store, combine only the amount of sauce to be consumed with pasta; store any remaining Bolognese sauce separately in an airtight container in the refrigerator. It will keep well for up to 5 days. To reheat, simply warm it in a pot over medium heat, adding a splash of vegetable broth or water to loosen the sauce if needed.

Frequently Asked Questions About Vegetarian Bolognese

What is vegetarian Bolognese?

Vegetarian Bolognese is a meat-free version of the traditional Italian sauce, typically made with lentils, vegetables, nuts, and flavorful herbs, offering a hearty and rich taste.

Can I make Vegetarian Bolognese ahead of time?

Yes! This easy vegetarian Bolognese recipe can be made in advance and stored in the refrigerator or frozen for later use, making meal prep a breeze.

How do I avoid common mistakes with Vegetarian Bolognese?

To avoid common mistakes, ensure you cook the lentils just until tender, and adjust the seasoning after simmering to enhance the flavor of your homemade vegetarian Bolognese sauce.

Variations of Vegetarian Bolognese You Can Try

Feel free to experiment with these variations:

Try a Mushroom Bolognese recipe by adding diced mushrooms for an umami boost.
Make it creamy by stirring in some plant-based cream or ricotta.
For a different texture, use quinoa or a mix of grains instead of lentils.
Incorporate seasonal vegetables like zucchini or spinach for added nutrition and flavor.

For more delicious vegetarian recipes, check out this vegan hotpot or vegan dulce de leche. You can also explore last recipes for more inspiration!