Vegan Mushroom Lentil Bolognese Sauce is an easy, protein-packed recipe that transforms humble plant-based ingredients into a rich, meaty, and umami-loaded spaghetti sauce.
This hearty comfort food is the ultimate savory dinner. It's full of flavor, perfect over pasta, and makes weeknight meals feel extra special.
I love creating wholesome, plant-based versions of Italian-inspired recipes - there’s something so comforting about a big bowl of pasta.
This vegan mushroom lentil bolognese is right up there with my dairy-free Alfredo pasta and pasta primavera with tomato sauce as one of my go-to weeknight dinners.
The texture and flavor combo is next level: meaty, umami-rich mushrooms paired with earthy, protein-packed lentils simmered in a thick tomato purée create a sauce that’s not only deeply savory but also wonderfully hearty and satisfying.
It’s perfect spooned over spaghetti, served alongside roasted mini potatoes, or mopped up with rustic whole wheat bread.
Plus, it’s budget-friendly, naturally gluten-free, and super simple to make, just use your favorite gluten-free pasta to keep the whole meal GF and delicious!
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🍄Ingredients
- Mushrooms (I used white button mushrooms): Add umami and meaty texture, cremini or portobello work too.
- Green lentils: Hearty and protein-rich, brown lentils are a great alternative.
- Tomato paste and purée: Create a rich, savory base. Use canned crushed tomatoes if needed.
- Carrots: Add natural sweetness. Swap with zucchini or sweet potato.
- Onion: Yellow, white, or even shallots all work.
- Garlic: Adds bold depth; garlic powder works in a pinch.
- Vegetable broth: Enhances flavor; use water as an alternative.
- Salt: Adjust to taste.
- Herbs & spices (smoked paprika, oregano, basil, cumin, black pepper): Add warmth and Italian flair—feel free to mix in thyme, chili flakes, or your favorite blend.
- Oil: Use olive or any vegetable oil for sautéing the veggies.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Mushroom Lentil Bolognese Sauce
Sauté the veggies: In a large pan, heat a splash of oil over medium heat and sauté the finely chopped onion and carrots for 5–6 minutes, until soft and fragrant. Stir in the minced garlic, herbs, and spices, and cook for another minute to release their aroma.
Cook the mushrooms: Add the finely chopped mushrooms and cook for about 8 minutes, or until their moisture evaporates and they start to brown.
Simmer the sauce: Add the lentils, tomato paste, tomato purée, and vegetable broth. Stir well, bring to a gentle simmer, and cook partially covered for 30–35 minutes until the sauce thickens and lentils are tender.
Cook the pasta: Meanwhile, cook your spaghetti or favorite pasta until al dente, according to package instructions.
Serve and enjoy: Gently toss the pasta with the sauce and serve warm, topped with vegan parmesan and fresh basil for that perfect finishing touch.
Hint: If the lentils aren’t fully cooked or the sauce gets too thick, just add a bit more broth and simmer a bit longer.
📋Variations
- Mushroom mix: Combine different mushrooms like shiitake, oyster, and cremini for complex umami layers.
- Add protein: Add in cooked tofu or vegan sausage for extra protein.
- Nutty depth: Stir in finely chopped walnuts for extra texture and a nutty richness.
- Flavor boost: Use herbs like thyme, rosemary, or sage, and spices like chili flakes, nutmeg, or crushed fennel seeds for a flavorful twist.
💡Marinela's Tips
- Finely chop the mushrooms for a more meaty texture that blends seamlessly into the sauce.
- Simmer slowly, partially covered with a lid or aluminum foil to help the lentils cook faster while the sauce thickens and soaks up flavor.
- Taste and adjust - add more herbs, salt, or a touch of sweetness if your tomatoes are too acidic.
❓Frequently Asked Questions (FAQ's)
Yes! Canned lentils work great, just rinse and drain them, then reduce the simmer time since they’re already cooked.
This Vegan Mushroom Lentil Bolognese is naturally gluten-free, just serve it with gluten-free pasta or over rice, or potatoes.
Yes! Simply sauté the veggies in a splash of vegetable broth or water instead of oil.
Store leftover lentil bolognese in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months, just thaw and gently reheat before serving.
📖 Recipe
Vegan Mushroom Lentil Bolognese Sauce
Equipment
- Large frying pan
- Cooking pot
Ingredients
- 14 oz (400 gr) white button mushrooms finely chopped
- 1 cup green lentils uncooked
- 1 onion medium-sized, finely chopped
- 2 carrots finely diced
- 2 cups tomato purée
- 2 cups low sodium vegetable broth or water
- 2 tablespoons tomato paste
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper freshly ground
- 8 oz (230 gr) spaghetti or pasta of choice
- 2 tablespoons olive oil
Instructions
- Heat oil in a large pan over medium heat. Sauté onion and carrots for 5–6 minutes until soft and fragrant.1 onion, 2 tablespoons olive oil, 2 carrots
- Add garlic, smoked paprika, oregano, basil, cumin, salt, and pepper. Cook for 1 minute until aromatic.3 garlic cloves, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, ¼ teaspoon ground cumin, ¼ teaspoon black pepper
- Stir in mushrooms and cook for about 8 minutes until moisture evaporates and they start to brown.14 oz (400 gr) white button mushrooms
- Add lentils, tomato paste, tomato purée, and vegetable broth. Bring to a simmer, cover partially with a lid or aluminum foil, and cook for 30–35 minutes until lentils are tender and sauce thickens. If sauce thickens too much before lentils are cooked, add more broth and continue simmering.1 cup green lentils, 2 cups tomato purée, 2 tablespoons tomato paste, 2 cups low sodium vegetable broth
- Meanwhile, cook pasta according to package instructions until al dente.8 oz (230 gr) spaghetti
- Toss pasta gently with the sauce, garnish with vegan parmesan and fresh basil if desired, and serve warm.
Notes
- Brown or red lentils can be swapped in—red lentils cook faster but become softer.
- For an oil-free version, sauté veggies in vegetable broth or water.
- Serve with gluten-free pasta to keep the meal gluten-free.
- Leftovers keep well in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition
If you try this mushroom lentil bolognese sauce, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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