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Vegan Bolognese Sauce

Craving a savory bolognese but decidedly going meat free? This vegan-friendly sauce has all of the classic bolognese flavors with none of the beef. It’s a filling, hearty meal using ingredients you likely already have in your pantry and in your weekly Misfits Market box. Make a big batch, freeze it, and you’ll have dinner ready any night of the week.

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Vegan Bolognese Sauce

  • Author: Misfits Market


  • 2 medium carrots, peeled, trimmed, and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 2 cups walnuts
  • 3 tablespoons olive oil
  • 2 cups cooked lentils
  • 1/2 cup dry white wine
  • 1 28-ounce can crushed tomatoes
  • 6 ounces tomato paste
  • 3 cups milk or unflavored nut milk
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 dried bay leaves
  • 1 pound cooked pasta or vegetable noodle alternative
  • 3 tablespoons fresh basil, chopped (optional)
  • 3 tablespoons fresh parsley, chopped (optional)
  • 1 cup Parmesan cheese or vegan alternative, shredded (optional)


  1. In a food processor, pulse together walnuts, carrots, celery, onion, and garlic cloves until finely chopped.
  2. Add olive oil to a large pot, preferably a Dutch oven, and bring to medium heat.
  3. Add freshly-pulsed vegetable mixture and lentils to the pot. Stir to combine and cook for 6-8 minutes.
  4. Add in white wine, stir, and cook for an additional 3 minutes or just until the wine begins to evaporate.
  5. Add tomato paste, crushed tomatoes, and milk/nut milk. Season with nutmeg, salt, and pepper. Stir to combine.
  6. Add bay leaves, stir, then reduce heat to a low simmer. Cover and cook for 2 hours, stirring occasionally and seasoning with more salt and pepper as needed.
  7. Plate individual servings of pasta, zoodle, or other vegetable noodle. Then, top with sauce. Garnish with optional fresh herbs, Parmesan cheese, and freshly-cracked pepper. Enjoy!

Comments (8)

Hi Debbie, thanks for your interest! We aren’t in Arizona yet but are continuing to expand. Follow our social channels and our blog for updates on when we eventually most west. Cheers!

Hi Eve! This recipe only calls for 3 cups of oat, soy, almond, or coconut milk. On the recipe function you can choose to select to double or even triple the recipe if you’re making a big batch, but you just need 3 cups.

Hi Eve,
This was just a list of vegan milk options, keyword: “or”. You would only use the amount of cups of your choice milk, per the portion size. In this case, 3 cups is for the smallest portion. Hope this makes sense. 🙂

I last week, I had 2 large zucchini squash…so instead of using the pasta, I made zucchini noodles.
I also spiralized the extra zucchini and double zip-locked them to freeze….I absolutely refuse to waste ANY of my Misfit Market produce!
I wish I could attach pics, but no option.

Hi Debra! Thanks for your interest and we apologize for currently not accepting new customers. We anticipate being able to accept new customers in a few weeks but won’t know completely until COVID-19 restrictions and policies change. Your best bet is to sign up to be added to the wait list and you’ll be notified as soon as we’re open to new customers. Thanks for your patience!

Join the waitlist here:

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