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Vegan Bolognese Sauce

There is so much flavour in this sauce you honestly won't notice the meat is missing. Packed with veg its full of fibre and also has a good protein content from the lentils. The red wine, balsamic vinegar and soy sauce add a richness making it extra delicious. The recipe makes 4 generous portions so it'll feed the family or you can have it in stock in the freezer for a busy day.

Serve with pasta, to top a jacket potato or even as a layer in a lasagne. You could add some ground chilli, smoked paprika and beans to make it into a vegan chilli.


Vegan Bolognese Sauce

Ingredients (serves 4)

Olive oil

1 large onion

1 carrot

2 celery sticks

1/2 red pepper

150ml vegan red wine

2 cloves garlic

1tbsp tomato puree

1 tbsp balsamic vinegar

1tbsp mixed herbs - dried or fresh

100g mushrooms

75g dried green lentils

2 tins chopped tomatoes

1 vegan stock cube or 1tbsp stock powder

200ml water

1 tbsp soy sauce

3 tbsp oat milk

Sea salt & black pepper

Fresh parsley or basil to serve


Chopping board


Food processor (optional)

Large pan


Put you pan on a medium heat and add a little olive oil. Place your onion, carrot, celery and pepper into your food processor and blitz until small. If you don't have a food processor finely dice the vegetables. Add the veg to the pan and sweat for 10 minutes.

Stir in the red wine and let the alcohol reduce for a couple more minutes. Finely chop the garlic and add to the pan along with the tomato puree, balsamic vinegar and mixed herbs. Stir all together. Place you mushrooms into the processor (or chop yourself) until in fine pieces. Add to the pan along with the lentils, chopped tomatoes, stock and water. Stir and then cover the pan loosely, allowing the sauce to gently simmer for 40-50 minutes. Stir occasionally and add more water if it becomes too dry.

Once the sauce has thickened, stir in the soy sauce, oat milk and seasonal well. Finish with a sprinkle of fresh parsley or basil.

Enjoy & let me know how you get on!


No pepper - add aubergine, fennel or any veg that needs using up.

No balsamic vinegar - try adding maple syrup or something to add sweetness.

No soy sauce - try adding Worcester sauce instead.

To make gluten free - swop out soy sauce and oat milk for tamari and almond/soya milk.

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