One Pot Vegan Lentil Bolognese Sauce Recipe (45-Minute)
Today we are making a One Pot Vegan Lentil Bolognese Sauce Recipe (45-Minute)! Bolognese is traditionally a slow-simmered Italian meat-based sauce, packed with ground beef or pork, tomatoes, and a medley of vegetables, all cooked together in a rich and savory sauce. However, this recipe offers a plant-based spin on the classic, capturing all the hearty flavors and textures without any meat or dairy. Instead of the usual ground meat, this vegan version incorporates orange lentils and TVP (textured vegetable protein), both of which provide a satisfying, meaty texture and a protein boost.
The sauce stays rich and creamy thanks to the use of full-fat coconut milk, which perfectly mimics the silky mouthfeel of a traditional bolognese. Interestingly, while coconut milk is known for its tropical flavor, it blends seamlessly into this recipe, allowing the other savory elements like tomatoes, garlic, and Italian herbs to shine through without imparting a coconut taste. The combination of lentils, TVP, and coconut milk creates a deeply comforting sauce that’s just as satisfying as its meat-filled counterpart.
What sets this recipe apart is not only its delicious flavor but also how quickly it comes together. In just 45 minutes, you can have a pot of hearty, nutritious bolognese sauce that’s packed with protein, fiber, and healthy fats—all while being entirely plant-based. It’s perfect for busy weeknights or when you’re craving a bowl of something warm and comforting without the long cook time of traditional bolognese.
Why You’ll Love This One Pot Lentil Bolognese Recipe
Rich, Creamy Texture Without the Dairy: Traditional bolognese often relies on cream or butter for that luxurious, velvety finish, but this vegan version manages to achieve the same effect with coconut milk. The full-fat coconut milk brings a rich, creamy texture to the sauce, making it feel indulgent and comforting. The best part? It doesn’t taste like coconut at all! The flavors of the garlic, onions, tomatoes, and herbs meld so beautifully together that the coconut milk simply enhances the sauce’s richness without overpowering it. This means you get the same creaminess you’d expect from a traditional bolognese, but in a plant-based and dairy-free way—perfect for anyone who loves a creamy sauce but needs to avoid dairy.
Protein-Packed and Satisfying: One of the best things about this vegan bolognese is its ability to deliver on protein without any meat. The combination of orange lentils and TVP (textured vegetable protein) makes this sauce incredibly hearty and filling. Lentils are naturally high in protein and fiber, making them a perfect plant-based option for anyone looking to boost their nutritional intake. Meanwhile, TVP, made from soy, provides that chewy, meaty texture you’d expect in a classic bolognese. Together, they create a sauce that’s both nutritious and comforting, offering a well-rounded meal that will keep you full for hours. Whether you’re vegan or just looking for a meatless option, this bolognese won’t leave you feeling like something’s missing!
Substitutions
Noodles: Swap out the regular spaghetti for gluten-free pasta to make this dish entirely gluten-free. This bolognese pairs well with any type of pasta, from classic spaghetti to fusilli or even penne. I used gluten-free fettuccine in this recipe. You can even use zucchini noodles for a raw and low-carb option!
TVP: This is Textured Vegetable Protein, which is a type of dehydrated soy product. If you don’t have TVP on hand, you can replace it with extra-firm tofu (crumbled).
Coconut Milk: We use light coconut milk in this recipe, but if you want to use full-fat coconut milk, that works as well.
If you’re not a fan of coconut milk, you can use a cashew cream instead, for a neutral flavor. However, the coconut milk adds a unique richness that balances the flavors well without being overwhelming. Alternatively, choose your favorite dairy-free milk, one that doesn’t have a strong flavor.
Pasta Sauce: I used a pasta sauce that did not contain any animal products, like a tomato-garlic-basil sauce. Check the ingredient label when choosing your sauce. I recommend pasta sauce over regular tomato sauce, because it has a lot more flavor added to begin with.
Vegetable Broth: Cooking in broth adds much more flavor than cooking in water. Look for a veggie-based broth – either pre-made liquid, or broth cubes that you can add to hot water.
Lentils: If you don’t have orange lentils, you can try to use a different type of lentil (like yellow or brown). I have haven’t tried this, and different types of lentils hold their shape differently. Extra-firm tofu, crumbled, may also work.
One Pot Vegan Lentil Bolognese Sauce Recipe Notes
- If you prefer a thicker sauce, allow the bolognese to simmer uncovered for a few extra minutes, letting the liquid reduce. Alternatively, for a thinner sauce, you can add a splash more vegetable broth or coconut milk toward the end of cooking.
More Vegan Recipes You’ll Love
If you make this One Pot Vegan Lentil Bolognese Sauce Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
One Pot Vegan Lentil Bolognese Sauce Recipe (45-Minute)
Equipment
- First Large/Wide Stovetop Pot to cook the spaghetti
- Second Large/Wide Stovetop Pot for cooking the sauce
- Immersion Blender
Ingredients
- 1 box (454g) spaghetti noodles cooked
- 2 tbsp avocado oil
- 4 medium cloves garlic minced
- 1 medium yellow onion diced
- ¾ cup dry TVP
- 2½ cups vegetable broth
- 1 medium carrot diced
- 1 rib celery diced
- 1 cup white button mushrooms
- ½ cup dry orange lentils rinsed
- 1 cup light, canned coconut milk
- 1 tsp Italian seasoning mix
- 1 cup tomatoes chopped
- 1 large bay leaf
- 1½ cups vegan pasta sauce
- 1 tsp pink salt add more to taste
- ½ tsp black pepper add more to taste
Instructions
Cook the Spaghetti
- Bring a large pot of water to a boil, adding a few pinches of salt. Ensure that the pot is wide, so the noodles can spread fully and cook faster.
- While the water is coming to a boil, start on the sauce steps below.
- Once the water is boiling, add in the noodles and cook according to the instructions on the noodle packet. This should be cooking at the same time as the sauce.
- When the noodles are cooked cooked, drain the water (reserving a little bit of pasta water in the pot) and set aside.
Make the Sauce
- Heat the avocado oil in a large pot over medium-low heat. Make sure it's large and wide, as this will help the sauce cook in less time.
- Once hot, add in the garlic and onions. Stir for a few minutes, until the garlic is lightly browned and the onions are translucent. If the garlic is browning too fast but the onions are not softened, lower the heat.
- Stir in the remaining ingredients (except the noodles). Turn the heat to high.
- Cook the sauce, uncovered, for 20 minutes until the sauce is thickened. Continue to stir it occasionally as it cooks.
- Once the sauce reaches the desired consistency, remove from the heat. Discard the bay leaf. Using an immersion blender, blend the sauce in pulses, within the pot, until it reaches the consistency you prefer (eg. a chunkier or creamier bolognese).
- Transfer the noodles into 4 serving dishes. Top with even portions of the bolognese. Enjoy!
Notes
- Storage
- Store just the sauce in an airtight container in the refrigerator for up to 3 days. Heat it up and serve over noodles when ready to eat.
