Comments on: Vegan Bolognese Sauce

By: Melissa Huggins

Melissa Huggins — Tue, 24 Feb 2026 22:36:58 +0000

In reply to Rosie. Hi Rosie, This is such lovely feedback. I'll have to try it with the French lentils. Thank you for sharing. :)

By: Rosie

Rosie — Tue, 10 Feb 2026 18:52:37 +0000

Um, this was DELICIOUS! I took from a comment below and skipped using broth for more red wine. I had shredded carrots on hand so that solved a lot of cutting. I separately pulsed a chopped onion, shitake mushrooms (because I had those already also) and walnuts in the food processor. The only addition I made was adding a 1/4 cup of pre-cooked French lentils I had in the freezer towards the end of cooking and a good drizzle of EVOO overtop the entire dish once it was mixed with the pasta. I used a pretty large rigatoni and found them too large. But the best part is, we had a fair amount left over. I froze a jar of sauce and put the remainder of the mixed pasta in the frig. The next day, cut the pasta in half or thirds and that totally worked. But the sauce was even more delicious! I'm super excited to have this recipe in my arsenal - thanks, so much, Melissa!

By: Melissa Huggins

Melissa Huggins — Tue, 01 Jul 2025 20:42:53 +0000

In reply to Jenny. Hi Jenny, I'm so happy you loved the sauce. So glad it worked with just the wine and no bay leaf. It is quite annoying if you bite into one. lol! Thanks for sharing feedback. :)

By: Jenny

Jenny — Fri, 20 Jun 2025 00:07:04 +0000

Just made this for the first time tonight and it was fantastic. I opted for red wine without the broth, and it was delicious. I also skipped the bay leaf. As a 20 year chef, I'm still not convinced they actually add anything other than an annoyance when you bite into one.

I'm going to play around with it a bit to tailor it to my specific tastes, but bravo!

By: Melissa Huggins

Melissa Huggins — Tue, 07 Jan 2025 16:04:37 +0000

In reply to June. Hi June, thank you for sharing your modifications and feedback. I'm so happy this recipe has become a favorite!

By: June

June — Wed, 06 Nov 2024 18:47:40 +0000

Hi Today I was searching for a vegan Bolognese recipe and in the search engine found your recipe. I did it just now and really like the recipe. I substituted red wine vinegar for the Red wine as I don't drink it. I also added some cooked green lentils as well as the walnuts. It is really delicious and will be a keeper. Thanks for sharing.

By: Melissa Huggins

Melissa Huggins — Fri, 02 Aug 2024 18:50:27 +0000

In reply to Lydia. Hi Lydia, your comment made my day! I'm so happy you loved the sauce. Thank you for trying it and leaving wonderful feedback. :)

By: Lydia

Lydia — Fri, 21 Jun 2024 22:05:41 +0000

Excellent!!!! Absolutely delicious! Thick, rich, and flavorful - soooo amazing..I'm glad I made a double batch so i can freeze lots of it.. It's at the top of my list of favorite Whole Food Plant Based meals. Thank you! It's definitely a keeper.

By: Melissa Huggins

Melissa Huggins — Sat, 01 Jun 2024 23:40:14 +0000

In reply to June. Hi June, this is the best compliment! I'm happy you both love the sauce. Thank you for trying the recipe and sharing feedback. :)

By: Melissa Huggins

Melissa Huggins — Sat, 01 Jun 2024 23:14:10 +0000

In reply to Robin Fischman. Hi Robin, What a nice compliment! I'm so glad you both loved the recipe! Thank you for trying it and sharing feedback. :)