This vegan spaghetti bolognese is rich, hearty, and packed with plant-based protein — all thanks to tender whole lentils and a spoonful of homemade onion koji, a Japanese umami seasoning that works just like a vegan bouillon cube. No wine, no meat, no fuss.
The secret lies in simmering whole lentils with bay leaves; together, they develop a deep, wine-like richness that's hard to believe comes from such simple ingredients.
And unlike traditional beef bolognese, there's no heaviness or grease afterward.
It's perfect for a cozy winter dinner or any night you want something satisfying without the effort.
Just chop, sauté, and let it simmer—the kind of hands-off cooking that gifts you back the time to read, knit, or simply get lost in your favorite music.
Jump to:
🧺 Why You'll Love This Lentil Bolognese
- No meat, no compromise. Whole lentils give this sauce a hearty, satisfying texture that holds up beautifully to pasta.
- Wine-like depth — without the wine. Simmering lentils with bay leaves naturally develops a rich, complex flavor you'd never expect.
- A Japanese umami secret. A spoonful of homemade onion koji replaces a vegan bouillon cube — and then some.
- High in plant-based protein. Whole lentils pack around 25g of protein per 100g dry weight — as much as many animal proteins.
- One pot, minimal effort. Chop, sauté, simmer. That's it.
🍝 Ingredients
Basic Seasonings & Ingredients
- whole lentils (Masur Dal Hall)
- canned tomatoes
- spaghetti
- soy sauce
- Homemade vegan consommé onion koji
- garlic
- olive oil
- bay leaf
Bay Leaves
Bay leaves are non-negotiable in this recipe. Simmered with whole lentils, they develop a deep, wine-like aroma that gives this sauce its bolognese character — no wine required.
Onion Koji
Onion koji is a fermented Japanese seasoning you can easily make at home. It works as a vegan bouillon cube, adding a rich umami depth that rounds out the tomato-based sauce beautifully. Make your own here.
Vegetables
Recommended vegetables are:
- carrot
- onion
- maitake mushrooms
- lotus root
Maitake Mushrooms
Maitake mushrooms are the best pairing for whole lentils. Their earthy, deep flavor makes the dish richer in umami — something other mushrooms simply can't replicate.
This is a trick I use across many vegan meat dishes, including Vegan Tofu Soboro and Vegan Japanese Hamburger Steak (Hambagu).
Lotus Root
The satisfying crunch of lotus root encourages you to chew more, making the dish feel more filling. If you can find it at your local supermarket, it's well worth adding.
Of course, feel free to swap in whatever vegetables you have in the fridge — this recipe is flexible.
For exact amounts, please check the printable recipe card👇
🔪 How to Make Vegan Spaghetti Bolognese
Chop, sauté, simmer — that's really all there is to it.
Here's how it comes together.
- Cut the ingredients
- Roughly chop the vegetables into pieces about the same size as the lentils.
- Sauté the garlic
- Heat olive oil in a pot over medium heat and cook the garlic until fragrant.
- Sauté the vegetables
- Add the chopped vegetables and cook until tender.
- Wash the lentils
- While the vegetables are cooking, give the lentils a thorough rinse (just like you’re washing rice) and drain. The cleaner they are, the faster they cook.
- Simmer
- Add the lentils, water, and bay leaves to the pot and simmer until the lentils are tender.
- Season
- Add the canned tomatoes, onion koji, and soy sauce.
- Simmer until the flavors meld, then reduce the sauce until most of the moisture has evaporated.
- Serve over freshly cooked pasta. Bon Appetit! 🍅
⏰ How To Cook With Pressure Cooker
A pressure cooker cuts down the cooking time significantly.
The process is the same — sauté the vegetables, then add the lentils, water, and bay leaves. Pressure cook for 5–10 minutes until the lentils are tender, then add the seasonings and simmer to finish.
Note: reduce the liquid slightly compared to the stovetop version. Too much water will make the sauce watery and cause the lentils to break down completely.
If that happens, the sauce can still be simmered down into a smoother, meat sauce-style consistency.
🫙 Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
📚 FAQ
Absolutely. Whole lentils don't require any soaking. Just place them in a bowl and rinse them thoroughly—swishing them around like you’re washing rice to help spot and remove any small debris. Once they're clean, they’re ready to go straight into the pot.
While a vegetable bouillon can work in a pinch, I highly recommend using homemade onion koji. It adds a unique depth of flavor that’s truly hard to replicate—it’s one of those kitchen staples that's well worth making in advance.
You can store the sauce in an airtight container in the refrigerator for up to 3 days. The flavors often deepen by the next day, making leftovers something to look forward to.
Yes, you can! For a quicker version, please refer to the pressure cooker instructions in the section above.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
👨🏻🍳 More Vegan Pasta Recipes
Other pasta recipes you might be interested in:
🥫 Recipes with Canned Tomatoes
To use up canned tomatoes leftover:
📖 Recipe Card
Vegan Spaghetti Bolognese with Lentils
Equipment
- kitchen knife
- cutting board
- Bowl
- colander
- pot
- Spatula
Ingredients
A Sauté Vegetables
- 80 g onion (½ medium onion)
- 80 g carrot (½ carrot)
- 50 g lotus root
- 50 g maitake mushrooms
- 1 tablespoon olive oil
- 10 g garlic
B Simmer
- 120 g whole red lentils (rinsed well)
- 1 bay leaf
- 1 L water
C Season
- 200 g canned tomatoes
- 1 heaping tablespoon onion koji
- 1 teaspoon soy sauce
D Cook Pasta
- 200 g spaghetti (adjust to preference)
- 5 g salt (1 tsp)
- 1 L water
Instructions
A Sauté Vegetables
- Roughly chop the vegetables into pieces about the same size as the lentils.80 g onion80 g carrot50 g lotus root50 g maitake mushrooms
- Heat olive oil in a pot over medium heat and cook the garlic until fragrant. Add the vegetables and sauté until tender.1 tablespoon olive oil10 g garlic
B Simmer
- Add the lentils, bay leaf, and water to the pot.120 g whole red lentils1 bay leaf1 L water
- Bring to a boil over high heat, then reduce to medium and simmer until the lentils are tender.
C Season
- Once the lentils are tender, add the canned tomatoes, onion koji, and soy sauce.200 g canned tomatoes1 heaping tablespoon onion koji1 teaspoon soy sauce
- Continue to simmer, stirring occasionally, until most of the moisture has evaporated.
- Remove from heat and allow to cool slightly so the flavors can meld.
D Boil Pasta
- Bring water to a boil, add salt, and cook the spaghetti according to package directions.200 g spaghetti5 g salt1 L water
- Drain and plate the pasta, then spoon the bolognese sauce over the top and serve immediately.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
Your quiet stories inspire me deeply 🕊️
ながさわさん says
玉ねぎ麹がいい味出してる