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.
Servings: 4
Calories: 645kcal
Cost: $5
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
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.