Instant Pot Vegan Bolognese

If you love homemade Italian cuisine, you must try this Instant Pot vegan bolognese recipe. This meat-free version is made with red lentils and mushrooms, pressure cooked in a gorgeous, rich tomato sauce. You’ll be surprised by how satiating and hearty this dish is, making it a worthy rival to its traditional meaty cousin.


Instant Pot Vegan Bolognese With Lentils & Mushrooms

If you love a good bolognese, which is traditionally made with ground beef and pork (in various ratios) but you’re vegan or vegetarian,  avoiding meat for health reasons or simply incorporating more plant-based dishes in your diet, then this recipe is a must-try.

After trying a few different versions of vegetarian-friendly ragu sauce and experimenting with ingredients and seasonings, we have finally perfected our Instant Pot vegan bolognese.

 

WHY YOU SHOULD MAKE A VEGAN BOLOGNESE

  • It’s a great way to incorporate more nutritious lentils and veggies in your diet.
  • It’s perfect for #meatfreemondays, or any time you want to eat a plant-based meal.
  • It’s high in protein and fibre, and when served over pasta, rice or other grains, you’ll be getting in the complete profile of amino acids. 
  • It’s ridiculously delicious and very satiating and many of our recipe testers prefer this version to the meat one.
  • It’s quick and easy to make in the Instant Pot! 
  • You can make a gluten-free version of this dish by using wheat-free Tamari sauce instead of soy sauce.

Instant Pot Vegan Bolognese

 

WHAT’S IN THE VEGAN BOLOGNESE

Let’s break down the ingredients you will need to make this dish. As with many sauces, the trio of onions, celery and carrots is the base of the recipe. Sauteed in olive oil, these veggies will caramelise slightly and lovely sweetness and flavours to the final dish.

Onions, celery and carrots for Bolognese

The star ingredients that will give the bulk to our sauce are red lentils (pre-soaked in water for 15-20 minutes) and finely diced mushrooms. You can use any type of lentils and any type of mushrooms. We used a food processor to chop the mushrooms but you can also do this by hand.

Lentil bolognese with mushrooms

Other (all accessible) ingredients that give this sauce sweetness, acidity, saltiness and umami flavours: garlic, vegetable stock cube, paprika, a couple of dates, black olives, chili, crushed tomatoes (or tomato passata), balsamic vinegar and soy sauce. 

Vegan bolognese ingredients

HOW TO MAKE INSTANT POT VEGAN BOLOGNESE (VIDEO)

 

FREEZING BOLOGNESE

Allow the sauce to cool completely and divide between Ziploc freezer bags or containers. Freeze for up to 3 months. Defrost in the fridge or microwave, reheat well and serve. In the fridge, the bolognese sauce will last for 3-4 days.

Freezing Bolognese

SERVING SUGGESTIONS

You can serve this vegan bolognese sauce with any kind of pasta but it’s particularly good with spaghetti, fettuccine and tagliatelle. Gluten-free pasta also works well. Other options are rice, quinoa, polenta, mashed potatoes, zucchini noodles or cauliflower rice for a low-carb version. 

We like to sprinkle it with a few chili flakes and fresh parsley, and some nutritional yeast flakes for that cheesy, umami addition. If you eat cheese or have a dairy-free version, that also goes well on top.

Instant Pot Lentil Bolognese (vegan)

 

MORE VEGAN INSTANT POT RECIPES

Instant Pot Vegan Risotto With Green Veggies & Fried Garlic

Moroccan-Style Chickpea Spinach Stew

Vegan Mac & Cheese With Artichokes

Hearty Pumpkin & Chickpea Chili

Curried Coconut Lentils

Print
Instant Pot Vegan Bolognese

Instant Pot Vegan Bolognese

  • Author: Instant Pot Eats
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Italian

Description

This hearty and delicious Instant Pot vegan bolognese recipe is made with lentils and mushrooms in a rich sauce. Perfect for a plant-based dinner, it can be served over pasta, rice, quinoa, polenta ot veggie noodles. Can be gluten-free with one small adjustment.


Ingredients

1 cup red lentils, soaked for 15-20 minutes
200 g / 7 oz. button mushrooms, diced into mince
2 tablespoons olive oil
1 onion, finely diced
1 large carrot finely diced
1 large celery rib, finely diced
1/2 teaspoon salt
10 black or green olives, diced roughly
2 dates, roughly diced
3 cloves garlic, finely diced
1 teaspoon paprika
1/2 teaspoon chilli flakes
1 teaspoon brown or white miso (optional)
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon tomato paste (optional, makes it a bit more tomato-y)
2 cups tomato passata or crushed tinned tomatoes
1/3 cup water

Instructions

  • Pre-soak the lentils for 15-20 minutes and rinse and set aside.
  • Dice the mushrooms very finely, ideally using a food processor. Set aside.
  • Turn the Instant Pot on and press the Sauté button. Add the olive oil, onions, carrot, celery and salt and cook for 7-8 minutes, stirring a couple of times.
  • Add the rest of the ingredients and stir. Press Cancel to stop the sauteeing.
  • Pop and lock the lid and press Manual/Pressure Cook button, HIGH pressure, adjust to 12 minutes. Cook your preferred side (pasta, rice, polenta) in the meantime.
  • Once the timer finishes, follow with natural pressure release.
  • Open the lid and stir through before serving over pasta, rice, polenta or quinoa.

Notes

You can serve this sauce over pasta or any other side with a few chili flakes and parsley on top. We like to sprinle some nutritional yeast flakes or you can also grated some vegan-friendly cheese.

Keywords: Vegan, Gluten-Free

 

SAVE THIS VEGAN BOLOGNESE TO PINTEREST

Instant Pot Vegan Bolognese

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

PS. This post may contain Amazon affiliate links. We receive a small commission (at no extra cost to you!) for purchases made through these links. The income helps to cover the operational costs of the blog. Thank you! 

More about us here »

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

0 Comments

You Might Also Like

shares