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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!