Vegan Bolognese

Vegan Bolognese

When my kids were little, their favorite home-cooked meal was my meat sauce over pasta. Back then I made it with turkey meat. But as my cooking became plant-based,  my sauce became far less popular at home…it lacked the complexity it once had. I recently decided to try again. After a few attempts, my family was thrilled and actually said this is now one of their top favorite meals again! I hope you love it, too!

  • 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: pasta, polenta, or bean pasta
Optional garnish: nutritional yeast

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

  1. Prepare 1 3/4 cups of boiling water, add lentils and cook for approx 20 minutes (until lentil are soft).
  2. Heat olive oil in a large saucepan and add garlic.
  3.  When the garlic starts to turn golden, add mushrooms and peppers. Stir frequently with a wooden spoon to keep mushrooms and garlic from burning.
  4. 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.
  5. Add crushed tomato, sauce, paste, and bay leaf to saucepan, and let come to a gentle simmer.
  6. Drain lentils and add to the sauce.
  7. 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


  1. Kathy

    This looks fantastic! I can’t wait to make it.

    • Joanne Schneider

      Yeah! Let me know how you like it when you do… my whole family loves it! xx


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