Vegan Bolognese

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  • You will need a large saucepan for the sauce and also a small sauté skillet (6-7 inch should be fine).


  • 1 cup lentils, rinsed
  • 18-20 button mushrooms, cleaned and chopped
  • 1 medium eggplant, skin removed, cut into small chunks
  • 3-4 garlic cloves, minced (reserve one clove for cooking eggplant)
  • 3 tablespoons olive oil (reserve one tablespoon for cooking eggplant)
  • 1/2 red pepper
  • One container crushed tomatoes (18 oz)
  • One container tomato sauce (24-26 oz)
  • One container tomato paste (3.5 oz)
  • 2 tablespoons red wine
  • 1 tablespoon honey or Yacon Syrup (vegan and low glycemic)
  • 1 Bay leaf
  • 1/4 cup fresh basil (minced)
  • pinch of salt (himalayan pink or celtic sea salt)
  • Optional garnish: nutritional yeast
  • Optional: pasta, polenta, or bean pasta


  • Prepare 1 3/4 cups of boiling water, add lentils and cook for approx 20 minutes (until lentil are soft).
  • Heat olive oil in a large saucepan and add garlic. 
  • When the garlic starts to turn golden, add mushrooms and peppers. Stir frequently with a wooden spoon to keep mushrooms and garlic from burning.
  • In a separate skillet, sauté eggplant with remaining 1 clove of chopped garlic and 1 tablespoon olive oil until slightly browned. Once browned, add eggplant to the mushrooms in main saucepan.
  • Add crushed tomato, sauce, paste, and bay leaf to saucepan, and let come to a gentle simmer.
  • Drain lentils and add to the sauce.
  • Add wine, honey or yacon and fresh basil, stir and simmer for another few minutes.


Optional garnish: Nutritional yeast
Serve over pasta, polenta, or bean pasta (gluten free).
Serves 6-8

Posted On

August 24, 2016

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