slow cooker vegan bolognese with lentils
Main Course, Recipes, Slow Cooker, Vegan

Slow-Cooker Vegan Bolognese with Red Wine


This recipe took me a while to figure out. I kept adding ingredients to it throughout the day. I didn’t think there was a lot of flavor in the beginning. Until I got it just right for all of you. This Vegan Bolognese with Red Wine and Lentils can be made in your slow cooker and simmer all day.

When you think of a bolognese, you think of a meaty sauce for Sunday supper. I wanted to make this a vegan friendly version by replacing the meat with lentils and mushrooms. I like that the flavors are all there but it’s vegan and it’s made in your slow cooker. This is a weeknight staple in our home. Let’s make it!

Step 1: Gather your ingredients for the Vegan Bolognese with Red Wine. I used green lentils for this recipe but I think you can use whatever lentils you have on hand or can find at the grocery store. For the pasta choice, I went with rigatoni. I love rigatoni for so many dishes. Use what you have on hand, this would also go perfectly with spaghetti or angel hair pasta. Don’t make it complicated.

Step 2: Cook the Onions, Carrots and Garlic

This step isn’t necessary if you are running short on time. I love the depth of flavor it gives the bolognese so this is a step I do.

Dump it all in your slow-cooker!

It really is this simple to make a Sunday supper for your loved ones. We enjoyed serving this with crusty bread and vegan butter. For dessert, how about my Vegan Edible Cookie Dough? It’s SO easy to make and you would never know that it’s vegan.

Looking for more Vegan recipes? Have you tried my:

Vegan Caesar Salad with Spicy Roasted Chickpeas

The BEST Vegan Eggplant Teriyaki

Have you made this? Leave me a comment below and find me on Pinterest and Instagram!

slow cooker vegan bolognese with lentils

Slow-Cooker Vegan Bolognese w/ Red Wine

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes


  • 1 tbsp olive or avocado oil
  • 1 sweet onion, diced
  • 1 large carrot, peeled and diced
  • 1/2 tbsp Italian seasonings
  • Salt and pepper to taste
  • 3 garlic cloves minced
  • 1 1/2 cups green lentils, rinsed
  • 1 cup white mushrooms, diced
  • ½ tsp red-pepper-flakes
  • 1 can diced tomatoes w Italian seasonings
  • 1 can fire roasted diced tomatoes
  • 1/2 can tomato paste
  • ¾ cup water or red wine
  • 1 lb pasta, I used rigatoni
  • Crusty bread for serving


  1. Heat 1 tbsp olive or avocado oil in a skillet over medium-high heat. When the pan is hot, add the diced onion and carrot. Cook for 3 minutes. Add Italian seasoning and salt and pepper to taste.
  2. Add minced garlic and cook until fragrant, about 1 minute. 
  3. Add the onion mixture to your crockpot.
  4. Add lentils, can of diced tomatoes w Italian seasoning, can of fire roasted tomatoes, can of tomato paste (if using), mushrooms, red pepper flakes, water or red wine, salt and pepper to taste.
  5. Cook on high for 4 hours or on low for 8 hours.
  6. Cook pasta 15 minutes before you’re ready to eat.
  7. Serve with crusty bread.


You can skip the first 2 steps and add everything to your crockpot from the beginning. I like the extra depth of flavor that it adds to the bolognese.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Leave a Comment

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