Plant-Based Portobello Mushroom Lentil Bolognese

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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.

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

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.

Plant-Based Portobello Mushroom Lentil Bolognese - Oil-Free Italian Vegan Sauce Recipe from Plants-Rule
Black lentils replace ground meat for this hearty plant-based recipe

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.

Plant-Based Portobello Mushroom Lentil Bolognese - Oil-Free Italian Vegan Sauce Recipe from Plants-Rule
Hearty chunks of mushrooms and lentils work well with a spaghetti, linguini, or a tubular pasta

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.

Plant-Based Portobello Mushroom Lentil Bolognese - Oil-Free Italian Vegan Sauce Recipe from Plants-Rule
Keep canned lentils in your pantry at all times. They make an easy susbstitute for ground meat in vegan recipes.

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


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

Plant-Based Portobello Mushroom Lentil Bolognese

  • Medium
  • Servings: 6
  • Ready In: 60 minutes
  • Yield: 4 cups sauce

If you love this recipe, you will also love Hearty Beluga Lentil Chili, Easy Lentil Tacos, Polenta Discs with Vegan Wild Mushroom Ragout, and The Ultimate Portobello Mushroom Burgers.

Plant-Based Portobello Mushroom Lentil Bolognese

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.
Course Entree, Main Course, Sauce
Cuisine Healthy, Italian, Plant-Based, Vegan, Vegetarian
Keyword batch-cooking, comfort food, cooking for a crowd, family, freezer-friendly, hclf, heart-healthy, hearty, high carb, low fat, lentils, meat substitute, mushrooms, oil-free, plant-based, satisfying, vegan, vegetarian, wfpb
Total Time 1 hour
Servings 6
Calories 266kcal

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

Instructions

  • To make the Plant-Based Portobello Mushroom Lentil Bolognese: Preheat a wide pan or medium sauce pot over high heat. You can do this while you are chopping your vegetables. When the pan is hot, add the mushrooms, onion, carrot, celery, and a pinch of salt. Cook over high heat, stirring often, until the mushrooms and onions are browned, about 8-10 minutes. Add the garlic, sage, and rosemary. Cook until aromatic, 1-2 minutes.
  • Clear out a space in the center of the pan. Add the tomato paste. Caramelize the paste until you have a deep, brick-red color, about 1-2 minutes. This is also called “singe”. Then, add the red wine. Use a wooden spoon to scrape up any bits from the bottom of the pan.
  • Add the diced tomatoes, lentils, and 2 cups of water. Bring to a boil, and then reduce to simmer. Simmer until thick and bubbly, 45-50 minutes. Taste and season with salt and pepper.
  • During the last 10 minutes of cooking, boil your pasta. Follow the package directions, cooking your pasta “al dente”, 1-2 minutes shy of done. Drain the pasta and add to the Bolognese. Cook for 1-2 minutes. Taste and season with salt and pepper.
  • Serve immediately.

Notes

Medium
Servings: 4
Ready In: 60 minutes
Yield: 4 cups sauce
Nutrition Facts
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 266
% Daily Value *
Total Fat 2 g 2 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 39 mg 2 %
Potassium 453 mg 13 %
Total Carbohydrate 51 g 17 %
Dietary Fiber 11 g 44 %
Sugars 8 g  
Protein 14 g 27 %
Vitamin A 90 %
Vitamin C 10 %
Calcium 19 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • Shiloh Farms, Organic Petite Black Lentils, 16 Ounces
  • Banza Chickpea Pasta, Variety Pack 

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