Vegetarian Bolognese is a saucy, protein-packed bolognese that’s so delicious you’ll never miss the meat. San Marzano tomatoes, garlic, and herbs simmered up with lentils and beans make a unique and hearty vegetarian bolognese sauce. This one is protein-packed and interesting with every bite.
Go big or go home, that’s what I always say. Okay … maybe I don’t say that – like, ever. But with this hearty vegetarian bolognese, I’ll say it. Because this vegetarian spaghetti bolognese definitely goes big!
I started tinkering with legumes in marinara with this Red Lentil Pasta Sauce, but I just couldn’t stop there. Nope! Now I’ve added three – yep, three – different types of legumes to this vegetarian bolognese recipe, and I love it even more.
As a vegetarian, one thing I don’t love about classic marinara or other pasta sauces is that, when served over pasta, it just doesn’t really seem all that satisfying. Sure, you can add veggie meatballs, and there are some darn good ones. But why not just throw some beans into the mix? How much easier is that?!
Here’s what we’ve got, legume-wise, in this vegan bolognese sauce:
White beans
Red beans
and lentils for good measure!
And it’s really kind of glorious.
I mean, for one: Protein. We’ve definitely got protein here. Check.
And then there’s deliciousness. Absolute deliciousness. Check check.
I kept this vegetarian bolognese super simple, yet it still sports bold flavors all up in that hearty thick goodness.
Ingredients
The full list of ingredients? We’ve got:
San Marzano tomatoes
Onion and a decent amount of garlic sauteed in olive oil
Red pepper flakes for heat
Basil infused into the mix
Cannellini beans or your favorite white beans
Red beans or kidney beans
French green lentils
Honey – helps to cut the acidity of the tomatoes. If you want to make a fully vegan bolognese, you can sub in a vegan sugar or even grade A pure maple syrup, or leave it out.
How to Make Vegetarian Bolognese
First, you sauté your aromatics – onion and garlic – plus add the red pepper flakes, salt, and pepper.
Then, add the tomatoes along with the juices from the can. Add the water and honey, then the lentils, and simmer until the lentils are tender.
Stir in the beans and basil and continue cooking until thick, rich, and perfect!
Serve over your favorite pasta, but you can’t go wrong with spaghetti noodles for vegetarian spaghetti bolognese!
Ideas for Serving
This bean bolognese can go over so much more than just pasta! The beans and lentils just add this heartiness that somehow expands its horizons beyond plain pasta or bread-dipping.
1/4teaspoonfreshly ground black pepper + more to taste
1/4teaspooncrushed red pepper flakes
228-ounce cans whole San Marzano tomatoes
1 1/2cupswater
1tablespoonvegan-friendly granulated sugar
1cupFrench green lentils(rinsed)
115-ounce can cannellini beans, drained and rinsed
115-ounce can small red beans or red kidney beans, drained and rinsed
Large sprig of fresh basil
Instructions
Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
Serve over your favorite pasta (we’re partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.