I could have called this recipe for Vegetarian Bolognese Sauce ”Meatless Bolognese’ or something similar.
What I will call this recipe is proof that you do not meat to make a great tasting sauce!
Vegetarian Bolognese Sauce
The perfect way to top a great pasta dish without adding meat.
As many of us know, the trend towards ‘plant-based’ or ‘meatless’ diets is getting more popular every day.
Recently I posted a great tasting recipe for an Easy Meatless Lasagna.
Like this recipe, that recipe is a filling and delicious Italian inspired dish that does not involve beef or any other kind of meat.
Of course, cheese is always an option (vegetarians who eat dairy can rejoice!).
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
We can wonder, what can I add to Bolognese sauce?
This is especially when you are not adding meat to your sauce yet, you desire the usual Bolognese texture (important to many of us).
The good news is, that we can keep that texture and I should also add, the protein that you would expect to come with much of that texture.
Let me start out by mentioning that vegetables are always an important element in a Bolognese sauce.
Like many similar recipes, we will add mushrooms, garlic, and onion. Also, we will add carrots and tomatoes to this recipe.
The good news is that there are canned options if the fresh options are not available to you.
There is a difference between a typical spaghetti sauce and a Bolognese sauce.
A typical sauce is a flexible sauce that can be used with almost any kind of pasta.
However, a Bolognese sauce is a thicker sauce that works even better with larger noodles.
Bolognese sauce typically gets its thicker texture from the meat that is added to it.
But, since this is a ‘meatless’ Bolognese sauce recipe, the thicker texture will come from a plant-based source, lentils. You can find already cooked lentils online, making this recipe even easier!
Tips for making this Vegetarian Bolognese Sauce recipe.
I just mentioned that in place of meat, we will be using lentils. You can find already cooked lentils online.
Here are some more great tips for you.
- This Bolognese recipe is designed to be cooked on a stove. However, making this recipe in a slow cooker would probably work well especially since there is no raw meat or poultry in it.
- Serve this sauce with whole wheat pasta or a vegetable based pasta to make it even more special.
- Bolognese is commonly made with adding red wine to the pot. The alcohol should most likely burn off but, if you are looking for an alternative to the red wine, you can try using a red wine vinegar instead.
Since this is a vegetarian recipe, you may be asking do you add milk to Bolognese sauce?
Let me backtrack for a moment and mention that the two ingredients that Bolognese sauce is known for are meat and milk.
However, since this is a vegetarian (or even vegan) recipe, it does not contain meat or milk.
It is the meat and the milk in traditional Bolognese sauce that makes the texture so thick and creamy.
Since this is a vegetarian recipe, we will simply omit those ingredients and add others that will make this a thick sauce recipe.
If you want to make your sauce even thicker you can try cooking it for a longer time to burn off some of the liquid.
How do you thicken Bolognese sauce?
As I just mentioned, cooking it longer, that is at a simmer on a lower heat, can certainly help thicken this sauce.
You could also stir in a thickener such as flour (a tablespoon or so) to thicken your sauce.
By the way, while you are here you may also be interested in these ideas.
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vegetarian bolognese
Vegetarian Bolognese Sauce
I mentioned that instead of meat, we will use lentils in this recipe. You can find already cooked lentils online, making this recipe even easier!
The flavor in a traditional Bolognese sauce is enhanced by adding wine.
Bolognese is commonly made with adding red wine to the pot. The alcohol should most likely burn off but, if you are looking for an alternative to the red wine, you can try using a red wine vinegar instead.
The ingredients that you will need for this Vegetarian Bolognese Sauce
- Olive Oil– 2 tablespoons.
- Onion- 1 chopped. An average onion can yield about two cups of chopped onion.
- Carrot- 2 carrots chopped. This is about a cup when you use average sized carrots.
- Garlic- 2 cloves minced (about 2 teaspoons) or chopped.
- Mushrooms– 1 ½ cups chopped.
- Red Wine– 1 cup.
- Tomatoes- 1 (28 ounce) can crushed or diced and drained. I prefer crushed for a sauce but, some folks prefer diced or even whole that they can pulse to consistency.
- Lentils– 1 ½ cup cooked. You can find already cooked lentils online.
- Seasonings- 2-3 teaspoons or as desired. This can include Italian Seasonings, Salt, and/or Pepper.
How to make this Vegetarian Bolognese Sauce.
- In a skillet over medium heat, saute your onion until translucent, about four to five minutes. Then add the carrot and garlic and cook until they are soft, another two to three minutes, and then stir in the mushrooms and wine. Cook this for another four minutes, stirring.
- Turn up the heat to a medium-high and add the tomatoes, bringing the sauce to a boil. Reduce the heat to a simmer and add the remaining ingredients.
- Simmer the sauce for another 30 minutes, stirring occasionally. Then turn the heat down to low to keep warm until you are ready to serve it. Covering the sauce is optional or as needed to get the consistency of the sauce that you desire.
- While the sauce simmers you can make your pasta.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This easy and delicious plant-based recipe for Vegetarian Bolognese Sauce can be made vegan and is friendly to the Mediterranean diet.
Vegetarian Bolognese Sauce
Ingredients
- Olive Oil– 2 tablespoons.
- Onion- 1 chopped. An average onion can yield about two cups of chopped onion. Carrot- 2 carrots chopped. This is about a cup when you use average-sized carrots. Garlic- 2 cloves minced about 2 teaspoons or chopped.
- Mushrooms– 1 ½ cups chopped.
- Red Wine– 1 cup.
- Tomatoes- 1 28 ounce can, crushed or diced and drained. I prefer crushed for a sauce but, some folks prefer diced or even whole that they can pulse to consistency. Lentils– 1 ½ cup cooked. You can find already cooked lentils online.
- Seasonings- 2-3 teaspoons or as desired. This can include Italian Seasonings Salt, and/or Pepper.
Instructions
- In a skillet over medium heat, saute your onion until translucent, about four to five minutes. Then add the carrot and garlic and cook until they are soft, another two to three minutes, and then stir in the mushrooms and wine. Cook this for another four minutes, stirring.
- Turn up the heat to a medium-high and add the tomatoes, bringing the sauce to a boil. Reduce the heat to a simmer and add the remaining ingredients.
- Simmer the sauce for another 30 minutes, stirring occasionally. Then turn the heat down to low to keep warm until you are ready to serve it. Covering the sauce is optional or as needed to get the consistency of the sauce that you desire.
- While the sauce simmers you can make your pasta.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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