Vegan Bolognese Sauce
Rich, meaty, and deeply satisfying, this plant-based take on a Sunday-sauce classic is the kind of bowl that makes skeptics go back for seconds. The secret is in the technique: cremini mushrooms and raw walnuts get pulsed in a food processor until they mimic the texture of coarse ground meat, giving the sauce that hearty, substantial bite that bolognese is known for. A classic soffritto of onion, carrot, and celery builds the aromatic base, while tomato paste is cooked down until brick-red before the vegan-certified red wine goes in — those extra steps are what create real depth of flavor. Cooked lentils bulk everything out even further, and a finishing stir of nutritional yeast and soy sauce adds the savory, umami punch that makes you forget anything is missing. The whole pot simmers low and slow until the sauce is thick enough to hold its shape on a spoon, which means it clings beautifully to pasta rather than pooling at the bottom of the bowl. With six servings from one pot, it's an ideal make-ahead meal that only gets better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 8 oz cremini mushrooms, roughly chopped
- ½ cup raw walnuts
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (vegan-certified)
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 cup cooked green or brown lentils
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
For serving
- fresh basil leaves, torn (optional)
- vegan parmesan, for serving (optional)
Instructions
- 1
Add the roughly chopped mushrooms and walnuts to a food processor and pulse 8–10 times until the mixture is finely chopped and resembles coarse ground meat — no large chunks remaining, but not a paste.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!