---
title: "Plant-Based Bolognese for Cozy Nights"
url: https://save.cooking/@plantpowered/plant-based-bolognese-for-cozy-nights
author: Plant Powered
author_profile: https://save.cooking/@plantpowered
description: "A rich, hearty vegan bolognese with lentils, mushrooms, and a silky tomato base—comfort food vibes with wholesome, plant-powered ingredients. Perfect over pasta, polenta, or tucked into a baked potato."
prep_time: 15 minutes
cook_time: 45 minutes
total_time: 60 minutes
servings: 4
tags: ["Main Dish", "Make Ahead", "None", "Stovetop", "Dinner", "Italian", "Vegan", "One Pot"]
published: 2026-01-06
updated: 2026-01-14
---

# Plant-Based Bolognese for Cozy Nights

*Recipe by [@plantpowered](https://save.cooking/@plantpowered)*

A rich, hearty vegan bolognese with lentils, mushrooms, and a silky tomato base—comfort food vibes with wholesome, plant-powered ingredients. Perfect over pasta, polenta, or tucked into a baked potato.

This bolognese is for nights when you want something deeply comforting, but still feel good after dinner. Lentils bring cozy, satisfying heft while mushrooms add that savory, slow-simmered depth. It’s simple enough for a weeknight, yet tastes like it’s been cooking all day.

**Total Time:** 1 hour | **Prep:** 15 minutes | **Cook:** 45 minutes | **Servings:** 4

## Ingredients

### Bolognese Sauce

- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 12 oz (340 g) cremini or baby bella mushrooms, finely chopped
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 3/4 cup dry brown or green lentils, rinsed
- 1 (28 oz / 794 g) can crushed tomatoes
- 2 cups low-sodium vegetable broth (plus more as needed)
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup (optional, to round out acidity)
- 1 bay leaf
- 1/2 cup unsweetened plant milk (oat or soy works well)
- Salt and black pepper, to taste

### To Serve

- 12 oz (340 g) pasta (spaghetti, rigatoni, or tagliatelle)
- Chopped fresh basil or parsley
- Vegan Parmesan or nutritional yeast, for topping

## Instructions

1. Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook 6–8 minutes, stirring occasionally, until softened.

2. Add the garlic and cook 30 seconds until fragrant. Stir in the mushrooms and cook 8–10 minutes, until they release their moisture and the pan looks mostly dry.

3. Add the tomato paste, oregano, basil, smoked paprika, and red pepper flakes (if using). Cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

4. Stir in the lentils, crushed tomatoes, vegetable broth, soy sauce, balsamic vinegar, maple syrup (if using), and bay leaf. Bring to a gentle boil, then reduce to a simmer.

5. Simmer uncovered for 25–35 minutes, stirring occasionally, until the lentils are tender and the sauce is thick and glossy. If the sauce gets too thick before the lentils are done, add a splash more broth or water.

6. Stir in the plant milk and simmer 2–3 minutes more. Remove the bay leaf, then taste and season with salt and black pepper.

7. While the sauce simmers, cook the pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

8. Toss pasta with the bolognese, adding a splash of reserved pasta water as needed to help the sauce cling. Serve hot with herbs and vegan Parmesan or nutritional yeast.

## Tags

`Main Dish`, `Make Ahead`, `None`, `Stovetop`, `Dinner`, `Italian`, `Vegan`, `One Pot`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@plantpowered/plant-based-bolognese-for-cozy-nights](https://save.cooking/@plantpowered/plant-based-bolognese-for-cozy-nights)*