Vegan Walnut Bolognese (Rich and Hearty)

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This vegan walnut Bolognese is a rich, rustic sauce made with simple ingredients like cooked lentils, crushed walnuts, tomatoes, and aromatics. It’s deeply flavorful, high in plant-based protein, and has a satisfying texture that pairs well with pasta, grains, or vegetables. The combination of chopped vegetables, tomato paste, balsamic vinegar, and soy sauce gives the sauce deep umami without the need for wine or store-bought meat alternatives.

It’s a cozy, flexible vegan ragu recipe that works great for meal prep and is a delicious alternative to traditional pasta sauces.

Is This a Vegan Ragù or a Bolognese?

If you’re wondering about the difference, here’s a quick breakdown.

Ragù is a general term for a slow-cooked Italian sauce made with vegetables and a hearty, savory base. Some versions are tomato-forward, others use just a little. Bolognese is a specific style of ragù from Bologna that’s usually smoother and less tomato-heavy.

This version is more of a chunky, tomato-based vegan ragù with lentils and walnuts, but the flavor and feel are similar to a vegan Bolognese. Both terms apply, depending on how you like to think of it.

Why You’ll Love This Hearty Vegan Pasta Sauce

This hearty vegan pasta sauce brings together richness, texture, and nutrition in one pot. The walnuts add natural fat and a subtle crunch, while lentils provide protein and a grounding flavor. Simmered with crushed tomatoes, tomato paste, and classic aromatics, it becomes a deeply flavorful sauce that holds up well to bold pasta shapes.

It’s made entirely from whole-food ingredients and can be adapted based on what’s in your pantry. This vegan pasta sauce with walnuts is perfect for a comforting weeknight dinner or a plant-based meal that feels a little elevated.

Nutritional Benefits of This Lentil Walnut Pasta Sauce

Beyond flavor, this lentil walnut pasta sauce is also nutrient-rich:

• Lentils offer fiber, iron, and a solid source of plant-based protein
• Walnuts add omega-3s, healthy fats, and even more protein
• Tomatoes bring in vitamin C and antioxidants like lycopene
• Aromatics like onion, carrot, and celery support the immune system and build natural depth of flavor

Thanks to the lentils and walnuts, this vegan ragu recipe dish provides around 20 grams of protein per serving when paired with regular pasta, and closer to 30 grams per serving if using high-protein pasta made from chickpeas or lentils. Using soy sauce or tamari instead of salt adds an extra savory boost, and the optional smoked paprika gives a subtle warmth without weighing the sauce down.

Ingredients for Vegan Pasta Sauce with Walnuts

For the Vegan Walnut Bolognese sauce:

• 1 cup lentils (pre-cooked)

• 1 cup walnuts, finely chopped or pulsed in a food processor

• 1 large onion, diced

• 2 cloves garlic, minced

• 1 large carrot, diced

• 1 celery stalk, diced

• 1 can (14 oz) crushed tomatoes

• 1 tablespoon tomato paste

• 1/2 cup vegetable broth or water

• 1 tablespoon balsamic vinegar

• 1 tablespoon soy sauce or tamari

• 1 teaspoon dried thyme or oregano

• 1/2 teaspoon smoked paprika (optional)

• Salt and pepper to taste

• Olive oil for cooking

To serve:

• Pasta of choice

• Fresh parsley or basil (optional)

• Vegan parmesan (optional)

How to Make This Vegan Walnut Bolognese

1. If using uncooked lentils, cook them in water until tender (about 15 to 20 minutes). Drain and set aside.

2. Pulse the walnuts in a food processor or chop finely by hand.

3. In a large pan, heat a small amount of olive oil over medium. Add onion, carrot, and celery. Sauté for 5 minutes until softened, then stir in the garlic and cook for another minute.

4. Add lentils and walnuts. Cook for 2 to 3 minutes to bring the flavors together.

5. Stir in crushed tomatoes, tomato paste, broth, balsamic vinegar, soy sauce or tamari, herbs, and optional smoked paprika. Bring to a gentle simmer.

6. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Add more broth or water if needed. Season with salt and pepper to taste.

7. While the pasta sauce simmers, cook your pasta. Once ready, toss with the sauce or serve on top.

How to Store This Vegan Ragù Recipe

This vegan walnut Bolognese keeps well for up to 5 days in the fridge when stored in an airtight container. Reheat on the stove or in the microwave with a splash of broth if it thickens too much.

It also freezes well. Let the pasta sauce with lentils cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Variations and Serving Ideas

• Add chopped mushrooms to boost umami

• Stir in spinach or kale during the last few minutes of simmering

• Use red lentils for a softer, smoother sauce

• Serve over creamy polenta or baked potatoes for a change from pasta

• Replace walnuts with sunflower seeds or chopped pecans if needed

FAQs About Vegan Walnut Bolognese

Can I make vegan ragu recipe this oil-free?
Yes. Use a splash of broth instead of oil when sautéing the vegetables.

Is this gluten-free?
The sauce is naturally gluten-free. Just use gluten-free pasta and tamari instead of soy sauce.

Can I use canned lentils?
Yes. Just drain and rinse before adding to the sauce.

Should I soak the walnuts first?
Not necessary. They soften as the sauce simmers, but you can soak them for 10 minutes if you want a slightly softer texture.

Is this vegan pasta sauce with walnuts freezer-friendly?
Yes. This vegan ragu recipe freezes well and is perfect for make-ahead meals.

A Cozy and Satisfying Vegan Walnut Bolognese Sauce

This vegan walnut Bolognese is a deeply flavorful and satisfying pasta sauce made from whole-food ingredients. It pairs beautifully with pasta, grains, or polenta, and brings big flavor and nourishing comfort to any meal.

In conclusion, this vegan ragu recipe is a delicious and satisfying dish for any meal. With this recipe, you’ll experience all the rich and robust flavors of a traditional ragu without any meat. Plus, it’s quick and easy to make, so you can enjoy a delicious meal in no time. Trust us, your taste buds will thank you. Don’t settle for bland pasta – try our lentil walnut pasta sauce recipe today and elevate your pasta game. Your taste buds will thank you.

Related Recipes You Might Like

If you’re into hearty, flavorful vegan meals, here are some other recipes to check out:

• Quick & Easy Tempeh Bolognese Spaghetti Sauce

• Easy Vegan Cheesy Sun-Dried Tomato Mushroom Pasta

• Vegan Cheesy Broccoli and Cauliflower Casserole

• Vegan Butter Chickpeas with Brown Rice

• Vegan Pasta Caprese

• Quick & Easy Vegan Spinach Mushroom Pasta

Vegan Walnut Bolognese

A hearty and flavorful vegan walnut Bolognese made with lentils, walnuts, and a rich tomato base. This whole-food pasta sauce is packed with plant-based protein and works well with pasta, polenta, or grains.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course, sauce

Cuisine Italian

Servings 4

Calories 645 kcal

Ingredients

  

• 1 cup cooked lentils 200 g
• 1 cup walnuts finely chopped or pulsed in a food processor (120 g)
• 1 large onion diced (about 150 g)
• 2 cloves garlic minced (about 6 g)
• 1 large carrot diced (about 100 g)
• 1 celery stalk diced (about 60 g)
• 1 can crushed tomatoes 14 oz (400 g)
• 1 tablespoon tomato paste 16 g
• 1/2 cup vegetable broth or water 120 ml
• 1 tablespoon balsamic vinegar 15 ml
• 1 tablespoon soy sauce or tamari 15 ml
• 1 teaspoon dried thyme or oregano 1 g
• 1/2 teaspoon smoked paprika optional (1 g)
• Salt and pepper to taste
• Olive oil for cooking about 1 tablespoon / 15 ml

To serve:

• 12 oz pasta of choice 340 g
• Fresh parsley or basil optional
• Vegan parmesan optional

Get ingredients with

Instructions

 

• If using uncooked lentils, start with 1/2 cup (100 g), rinse well, and cook in water for 15 to 20 minutes until tender. Drain and set aside to yield about 1 cup cooked.
• Chop the walnuts into small pieces by hand, or use a food processor to break them down until they have a coarse, crumbly texture. They should be broken up but still have some texture, not blended into a paste.
  1 cup walnuts
• Heat a tablespoon of olive oil in a large pan over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until softened.
  1 large onion, 1 large carrot, Olive oil for cooking, 1 celery stalk
• Stir in the garlic and cook for another minute, until fragrant.
  2 cloves garlic
• Add the cooked lentils and chopped walnuts. Stir and cook for 2 to 3 minutes to let the flavors start to come together.
  1 cup cooked lentils, 1 cup walnuts
• Add the crushed tomatoes, tomato paste, vegetable broth, balsamic vinegar, soy sauce or tamari, dried thyme or oregano, and smoked paprika if using. Stir to combine.
  1 can crushed tomatoes, 1 tablespoon tomato paste, 1/2 cup vegetable broth or water, 1 tablespoon balsamic vinegar, 1 tablespoon soy sauce or tamari, 1 teaspoon dried thyme or oregano, 1/2 teaspoon smoked paprika
• Bring the sauce to a gentle simmer. Let it cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Add more broth or water as needed to reach your desired consistency.
• Season with salt and pepper to taste.
  Salt and pepper to taste
• While the sauce simmers, cook your pasta according to package instructions. Drain and set aside.
  12 oz pasta of choice
• Serve the sauce over pasta, and top with fresh herbs or vegan parmesan if desired.
  Fresh parsley or basil, Vegan parmesan

Notes

• Lentil type: Brown or green lentils work best since they hold their shape. Red lentils will create a softer, mushier texture and aren't recommended for this sauce.
• Walnut texture: No need to soak the walnuts. They’ll soften as they simmer. Chop them finely or pulse in a food processor until crumbly, not pasty.
• Make it gluten-free: Use tamari instead of soy sauce and serve with gluten-free pasta.
• Oil-free option: Sauté the vegetables in a splash of vegetable broth or water instead of olive oil.
• Serving ideas: This sauce is great with pasta, but also works well over creamy polenta, baked potatoes, or grain bowls.
• Storage tips: Keeps in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently with a splash of water or broth if needed.

Keyword easy vegan dinner, Pasta, Pasta Sauce, vegan bolognese