There’s something deeply satisfying about a slow-simmered sauce, and this Vegan Bolognese (Ragu) delivers all the depth and richness of the classic version. But without any meat! Built on layers of flavour, this dish highlights the beauty of simple, wholesome ingredients coming together in perfect harmony. Whether served over pasta or used in a lasagne, this plant-based ragù is a game-changer.
Table of Contents
- Ingredient Breakdown
- The Importance of a Well-Cooked Sofrito
- Unlocking Umami with Mushrooms
- Puy Lentils: Plant-Based Protein
- Serving Suggestions: Vegan Bolognese (Ragu)
- Storage and Meal Prep Tips
- More Ragu Recipes
Ingredient Breakdown
- Extra-virgin olive oil: The foundation for a flavourful sofrito and deep, rich sauce.
- Sweet onions: Bring natural sweetness while balancing the ragù.
- Carrots: Add subtle earthiness and texture.
- Celery: A key component of a classic sofrito, enhancing depth of flavour.
- Garlic: Essential for aromatic intensity.
- Fresh rosemary: Provides a fragrant, slightly piney note.
- Chestnut, portobello and woodland mushrooms: Deliver umami depth while mimicking meatiness.
- Double-concentrated tomato purée & sundried tomato paste: Intensifies the tomato base.
- White wine: Adds brightness and complexity.
- Vegetable stock cubes: Boost the savoury richness.
- Whole peeled plum tomatoes: Crushed for a robust tomato flavour.
- Puy lentils: A protein-packed alternative to minced meat.
- Water: Ensures the perfect consistency.
- Balsamic vinegar: Brings a hint of acidity and sweetness.
- Sugar: Balances acidity from the tomatoes.
- Dried bay leaves: Infuse subtle depth.
- Fresh basil: A final touch of freshness.
The Importance of a Well-Cooked Sofrito
A truly outstanding Vegan Bolognese (Ragu) starts with a properly cooked sofrito. This aromatic base, made with minced onions, carrots, and celery, forms the heart of the dish. Cooking it slowly in extra-virgin olive oil for 15 to 20 minutes allows the vegetables to soften and caramelise, unlocking their natural sweetness. This step is crucial. It builds the foundational flavour that carries through the entire sauce.
The key here is patience. As the vegetables cook, they release moisture, which concentrates their flavours. A well-developed sofrito gives the ragù a deep, rounded taste, ensuring that every spoonful is packed with richness. Rushing this step would mean losing out on the complexity that sets this dish apart.
Unlocking Umami with Mushrooms
Mushrooms are the unsung heroes of a great Vegan Bolognese (Ragu). They provide a deep, savoury flavour that mimics the richness of slow-cooked meat. This recipe calls for a combination of chestnut, portobello, and woodland mushrooms, each bringing its own depth and texture. The trick to maximising their umami power is in the cooking process.
After being finely chopped into coarse breadcrumbs, the mushrooms should be cooked over medium-high heat until almost all of their moisture evaporates. This intensifies their natural umami flavour, making them the perfect base for the sauce. If you skip this step or undercook the mushrooms, it would result in a watery sauce, diluting the bold taste you’re after.
Puy Lentils: Plant-Based Protein
When crafting a rich and satisfying Vegan Bolognese (Ragu), choosing the right plant-based protein is essential. Puy lentils stand out as the ideal substitute for minced meat because of their firm texture and ability to hold their shape during cooking. Unlike red or yellow lentils, which break down into a puree, Puy lentils remain distinct, adding a hearty bite that mimics the texture of traditional ragù.
Beyond their texture, Puy lentils are packed with protein, fibre, and essential minerals like iron and magnesium, making this dish not only flavourful but also highly nutritious. Their slightly peppery and earthy taste enhances the umami depth of the sauce, complementing the richness of the mushrooms and tomatoes. Another key advantage is their absorbency. Puy lentils take on the surrounding flavours, allowing them to soak up every bit of the aromatic, slow-simmered sauce. This quality makes them a natural fit for a well-balanced and deeply satisfying vegan ragù.
Serving Suggestions: Vegan Bolognese (Ragu)
This Vegan Bolognese (Ragu) is incredibly versatile. Traditionally, it’s served with a long pasta like tagliatelle, pappardelle, or spaghetti, but it works just as well with short pasta like rigatoni or penne. The sauce clings beautifully to the pasta, ensuring every bite is packed with flavour.
For an alternative use, layer it in a lasagne with vegan béchamel for a hearty, comforting meal. It also pairs well with creamy polenta or served over baked potatoes for a unique twist. However you choose to enjoy it, this plant-based ragù is guaranteed to impress.
Storage and Meal Prep Tips
One of the best things about Vegan Bolognese (Ragu) is how well it stores. The flavours actually deepen over time, making it even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to five days, or freeze it in portions for up to three months. To reheat, simply warm it on the stove over low heat, adding a splash of water if needed to loosen the sauce.
If you’re meal prepping, this is the perfect make-ahead dish. Cook a big batch and portion it out for easy, delicious meals throughout the week. Whether paired with pasta, grains, or veggies, this ragù is a fantastic staple to have on hand.
More Ragu Recipes
If you love this Vegan Bolognese (Ragu), I have plenty more hearty, saucy recipes for you. They might be a labour of love, but they’re worth every minute, so why not give them a go?
- Sausage Ragu: If you’re looking for a fun take on a classic, this delicious, rich meat sauce using good-quality pork sausage with layers upon layers of flavour.
- Ragu Bolognese: My take on the classic ragu. You can pair it with tagliatelle or spaghetti to serve it bolognese style, or use it as a meaty layer in a lasagna.
- Slow Cooked Brisket Ragu: Rich and indulgent featuring beef brisket, slow-cooked until it’s falling apart. It’s a real winner.
See how I make all these recipes and more over on my Instagram!
Vegan Bolognese (Ragu)
A delicious, rich plant-based ragu with mushrooms and Puy lentils. My secret to making a rich, deeply flavoured vegan ragu is twofold: a properly cooked sofrito and a mushroom mix. Sofrito, in this case, is a mix of minced onion, carrot and celery, slowly cooked in extra-virgin olive oil until soft and golden. It is the foundation upon which the flavour profile of the ragu is built. You want to take your time with it – 15 to 20 minutes. As you slow-cook the vegetables, they release moisture, which concentrates all the flavours and adds depth of flavour to the finished sauce.
Mushrooms are a great plant-based way of adding an umami punch to any dish. My recipe calls for a combination of chestnut, portobello and mixed woodland mushrooms but you can use any kind/combination you’d like. The key is to cook them down until almost all of the liquid evaporates to ramp up the mushrooms’ natural umami-ness. Ultimately, the key to making a delicious ragù is building layers of flavour. Taking the time to cook the sofrito and mushrooms separately are keys to making a rich, deeply flavoured vegan ragu.
- Prep Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
- Category: Pasta, Vegan
Ingredients
- extra-virgin olive oil
- 2 sweet onions (or white onions)
- 2 medium carrots
- 4 celery stalks
- 4 large garlic cloves
- 4 sprigs fresh rosemary
- 300 g chestnut mushrooms
- 250 g portobello mushrooms
- 200 g woodland mushrooms/mushroom mix
- 3 tbsps double concentrated tomato purée
- 2 tbsps sundried tomato paste
- 400 ml white wine
- 2 vegetable stock cubes
- 1 x 400 g tin of good-quality whole peeled plum tomatoes, hand-crushed
- 150 g Puy lentils
- 1 litre water
- 1 tbsp balsamic vinegar
- 2 tsps sugar
- 2 dried bay leaves
- 1 small handful fresh basil leaves, roughly chopped
Instructions
- As this recipe calls for a long list of ingredients, I recommend getting all your prep done before you start cooking. Use a food processor to mince the sweet onions, carrots and celery. I suggest that you pulse them separately, as they break down differently and at different speeds. 2) Use a food processor to pulse-chop the mushrooms until they resemble coarse breadcrumbs. You will likely have to do it in batches. It will look like a lot of mushrooms (a literal mountain!) but you’ll be surprised by how much they cook down. 3) Mince the garlic. 4) Remove the rosemary leaves from their stems and chop finely. 5) Rinse the lentils well and drain.
- Heat a very generous glug of extra-virgin olive oil (at least 100 ml) in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the sweet onion, carrot and celery and season with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
- Add the garlic and rosemary and cook for 1 minute, stirring constantly. Transfer the sofrito to a bowl.
- Turn the heat up to medium-high. Add another glug of extra-virgin olive oil to the same Dutch oven. Add your minced mushrooms and season with sea salt and freshly-ground black pepper. Cook, stirring often, until almost all the liquid evaporates, around 10 minutes.
- Return the sofrito to the pot and stir to combine. Add the tomato purée and sundried tomato paste and cook, stirring occasionally, until they begin to darken, 3 to 4 minutes.
- Add the white wine and cook, stirring occasionally, until it is reduced by around ¾, 3 to 4 minutes.
- Add the vegetable stock cubes, using a wooden spoon to break them up and incorporate them into the vegetables.
- Add the crushed tinned tomatoes, lentils, water, balsamic vinegar, sugar and bay leaves. Season lightly with sea salt and freshly-ground black pepper and stir to combine. Bring the ragu to a simmer.
- Reduce the heat to low, cover and simmer gently for 40 to 45 mins, or until the lentils are cooked through. You want them to be soft but not completely mushy (unless you want them that way!).
- If needed, simmer the ragù uncovered over medium-low heat to thicken, anywhere from 5 to 15 minutes. Stir in the fresh basil. Taste and season with sea salt and freshly-ground black pepper, to taste. Serve with your favourite pasta or use it as a base for a delicious lasagna.
Equipment
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You can use any combination of mushrooms, this is simply my preferred combination.
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