20 Minute Vegan Bolognese
Updated Feb 15, 2021, Published Nov 11, 2014
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20 Minute Vegan Bolognese
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium white onion, diced
- 2 medium carrots, diced
- 1 pound mushrooms, diced
- 3 garlic cloves, minced
- 1 15-ounce can lentils, drained and rinsed
- 1 24-ounce jar vegan pasta sauce
- 1 cup non-dairy milk, optional
- Dried oregano, basil, and parsley, to taste
- Salt and black pepper, to taste
- 1 pound gluten-free pasta of choice
- Red chili flakes, to taste (optional)
Instructions
- Heat the oil over medium heat and add the onions and carrots. Cook until translucent, about 3 minutes. Add the mushrooms and garlic. Cook until the mushrooms have started to soften, another 3 minutes. Once the veggies have softened, add the lentils and sauce. Cook until the sauce begins to bubble, then reduce heat to low.
- Stir in the milk (if using, for thinner sauce) and the dried herbs, salt, and pepper to taste. Simmer for 10-15 minutes.
- While the sauce is simmering, cook the pasta according to the package instructions. Drain and return it to the pot. Add 1-1½ cups of sauce to the pasta. Stir to coat the noodles.
- Serve noodles topped with additional sauce. Sprinkle with chili flakes if desired.
Nutrition
Calories: 555kcalCarbohydrates: 95gProtein: 20gFat: 10gSaturated Fat: 1gSodium: 65mgPotassium: 823mgFiber: 6gSugar: 8gVitamin A: 5325IUVitamin C: 10.1mgCalcium: 127mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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