Bolognese sauce served over gluten free pasta in a white bowl

Vegan Bolognese [Gluten-Free, Nut-Free, Oil-Free]

This one-pot Vegan Bolognese made with lentils is a hearty, protein-packed, fiber-filled sauce that's also gluten-free, nut-free and oil-free. Serve over your favorite pasta or veggie noodles for a delicious plant-based dinner that's perfect for any night of the week.
Course Main Course, Sauce
Cuisine American, Gluten-Free, Italian, Vegan
Keyword Bolognese, dairy-free, gluten free, italian food, meatless monday, nut free, oil free, pasta sauce, vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 159kcal
Author Sherri Hall


  • 2 medium ribs of celery (diced)
  • 2 medium carrots (peeled and diced)
  • 2 cloves garlic (peeled and finely chopped)
  • 2 tbsp finely chopped shallot
  • 1/4 cup vegan Pinot Grigio
  • Kosher salt to taste
  • 6 oz can of tomato paste
  • 14.5 oz can of diced tomatoes with juice (I used no salt added)
  • 15 oz can of oil-free tomato sauce
  • 1 tsp Italian seasoning
  • 2 cups low-sodium, gluten-free vegetable broth
  • 3/4 cup dry red lentils, rinsed and picked over *See Recipe Notes Below


  • Add chopped carrot, garlic, shallot, wine and kosher salt to taste to a 4-quart saucepan. Cook over medium heat for approximately 10 minutes, stirring occasionally until the veggies have softened up and the wine has evaporated.
  • Stir in tomato paste, diced tomatoes with juice, tomato sauce and Italian seasoning.
  • Stir in vegetable broth and lentils, and bring to a boil. Once boiling, cover and reduce the heat to a simmer. Cook covered for 25-30 minutes until lentils reach desired tenderness. 
  • Before serving, season with additional kosher salt to taste.


*You can substitute green lentils for the red lentils if desired. The green lentils have a firmer texture and more earthy flavor. However, they will also take longer to reach desired tenderness so this will add to the cooking time. In addition, although it is not necessary to soak your lentils ahead of time, you can choose to do so if desired for about 2-3 hours.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 6 months, but should be fully thawed in the refrigerator before reheating on the stovetop in a covered pot over medium heat, stirring occasionally.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Please note that salt to taste was not included in the nutrition calculation. 


Calories: 159kcal | Carbohydrates: 30g | Protein: 8g | Sodium: 665mg | Potassium: 980mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4225IU | Vitamin C: 20.3mg | Calcium: 67mg | Iron: 4.1mg