Name: Plant-Based Portobello Mushroom Lentil Bolognese
Total time: 60 min
Ingredients: 2 large portobello mushrooms (about 6 ounce) (gills removed and cut into bite-sized chunks); 1 onion (diced); 1 carrot (diced); 2 stalks celery (diced); 4 cloves garlic (minced); 1 tablespoon fresh sage (chopped); 1 tablespoon fresh rosemary (chopped); 2 tablespoons tomato paste; ½ cup red wine; 24 ounces diced Italian tomatoes; 1 15-ounce can black or brown lentils, drained and rinsed; 4 servings whole grain pasta (about 8 ounces) (to serve)

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Plant-Based Portobello Mushroom Lentil Bolognese - Oil-Free Italian Vegan Sauce Recipe from Plants-Rule — 1 Plant-Based Portobello Mushroom Lentil Bolognese – Oil-Free Italian Vegan Sauce Recipe from Plants-Rule

Hearty lentils and Portobello Mushrooms create a satisfying, plant-based version of Italian Bolognese. This oil-free sauce is full of delicious flavors and chunky textures. Serve over whole grain pasta for a delicious vegan dinner.

What is in Authentic Italian Bolognese?

An Authentic Italian Bolognese sauce must contain onions, celery, carrots, pancetta, ground beef, tomatoes, milk, and white wine. The sauce is slowly simmered for a long period of time. This enables all of the flavors to marry together. Plus, it creates a creamy, rich texture.

The official ingredient list is dictated by the people of Bologna, Italy. However, there are many variations of this recipe. Most homemade versions of the recipe will skip the pancetta and milk. Some more decadent chefs will add cream and heaps of grated cheese. Some chefs add garlic, bay, and other herbs (a trick I’m adopting). A few things remain consistent: Tomatoes, mirepoix, wine, and a long simmer.

What is the History of Bolognese Sauce?

Bolognese sauce was first served in Bologna, Italy as a way to nourish soldiers and sailors. Its name comes from the French word ragoûter, which literally means “to revive the appetite”. For decades there were all kinds of variations on the recipe. However, in 1982 the Bologna delegation of the Italian Academy of Cuisine designated an official recipe.

How do you make an Oil-Free Plant-Based Bolognese?

For a plant-based version of Bolognese, I used black lentils (also known as Beluga lentils) as a substitute for meat. The small shape of the lentils does well to replace the texture of ground meat. To add deep, hearty flavor, I added chunks of Portobello Mushrooms. Mushrooms have glutamine, a protein also found in beef. Glutamines create umami flavor – it’s one of those things makes you get lost in a bowl of comfort food.

To make this recipe oil-free, I simply ditched the oil. With all of the moisture from the mushrooms and vegetables, you don’t need it. On top of that, I ditched adding any sort of plant-based milk or cream to the sauce. If you crave a little richness, I recommend sprinkling on some Easy Cashew Parm.

How do you eat Bolognese sauce?

Originally served on its own (without pasta or other starches), Bolognese now it has many serving options. Tagliatelle pasta, the long ribbon-shaped noodles, is traditional. However, Bolognese can be served with spaghetti, ziti, over creamy polenta, or as a filler for lasagna.

For this plant-based Bolognese, I recommend any whole grain pasta that is long or has nooks and crannies. Linguini, fettuccine, and shells all work. Just avoid shapes like bowties or wheels. There aren’t a lot of edges in these noodles to pick up the bits of mushroom and lentils in this chunky sauce. For more plant-based protein, you can use a lentil pasta or chickpea pasta. Plus, these are great gluten-free options.

Bolognese Isn’t Just for Pasta!

Thinking outside the pasta box, you can serve the Bolognese over other plant-based foods. Ladle over baked potatoes. Pour it over creamy Butternut Squash Polenta. Or, serve over spaghetti squash noodles for a low-carb, lower-calorie option.

Bolognese Also Works as a Stuffing

Besides serving over pasta, you can use this Plant-Based Mushroom Lentil Bolognese as a stuffing for veggies. Layer it between zucchini ribbons and sprinkle with Cashew Parm for vegan lasagna. Or, scoop out eggplant and use this to make eggplant boats. You can even use it to stuff Portobello Mushroom Caps…just in case you can’t get enough mushrooms!

Plant-Based Portobello Mushroom Lentil Bolognese - Oil-Free Italian Vegan Sauce Recipe from Plants-Rule (10) — Make a big batch of this sauce and use for many things. Serve over pasta, spaghetti squash, baked potatoes, or as a filling for eggplant

You’ll love this Oil-Free, Plant-Based Lentil Bolognese Recipe! It is:

Hearty and satisfying
Has authentic Italian flavor
Freezer-friendly
Feeds a Crowd
Comfort Food

Lentils: A Healthy Source of Plant-Based Protein and Fiber

Lentils are full of healthy, plant-based nutrition. They are a great source of vegan protein with about 18g per cup. Plus, lentils have heart-healthy fiber and other key nutrients like Iron, Folate, Magnesium, vitamin B6, and Thiamin. In addition, lentils are a source of plant compounds called phytochemicals. These protect your body from chronic diseases like type-2 diabetes and heart disease.

Chef Katie’s Plant-Based Cooking Tips for Plant-Based Portobello Mushroom Lentil Bolognese:

Lentil Options: Black Beluga lentils are my favorite for this recipe. When buying canned, the label might only say “Black Lentils” or “Brown Lentils”. Either of these will work.

Oil-Free Cooking: I’m on a mission to get rid of empty calories, like those found in refined oils. By skipping the oil, you create a low-calorie dish that is full of nutrition. This helps you feel full and stay nourished.

Wine-Free Version: If you’re avoiding wine, you can substitute with a good quality balsamic or red wine vinegar instead. Only use 1 tablespoon of vinegar. Add at the same step in the recipe.

Batch Cooking: You can make a big batch of this sauce and save extras for later. Simply reheat and combine with cooked pasta when ready to enjoy.

Freezer-friendly: This recipe is incredibly freezer-friendly. Make extras and freeze in small batches. Thaw overnight in your fridge and then reheat when ready to enjoy. This freeze well for up to 3 months.

Other Mushroom Varieties: Portobello mushrooms have rich, hearty flavor. In turn, this helps them replace the beef or pork typically used in this dish. However, you can use other hearty mushrooms. Cremini (baby bellas), Lion’s Head, and Trumpet Mushrooms would work well.

Dried Herbs: You can swap out the fresh herbs for dried. A simple ratio is 2:1. For every 2 tablespoons of fresh herbs use 1 tablespoon dried instead. You can use this for sage, thyme, rosemary, parsley, basil, dill, and others. You want to add dried herbs earlier in the cooking, though, to ensure you get the most flavor out of them.

Watch this Video to Learn More about Lentils