• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Primer
  • Home
  • About
    • Why I'm An Unlikely Food Blogger
    • Why I Follow A Plant-Based (Vegan) Diet
  • All-Recipes
    • Meal Plans
    • Breakfast
    • Drinks & Smoothies
    • Salads
    • Soups & Stews
    • Sushi & Spring Rolls
    • Burgers, Sandwiches & Wraps
    • Pizza
    • Pasta
    • Grains
    • Casseroles & Pies
    • Sides
    • Dressings, Sauces & Spreads
    • Snacks & Desserts
    • Test Kitchen
  • All-Tips
    • Food Allergies
    • Healthy Living
    • Tools
  • Resources
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » All-Recipes » Dressings, Sauces & Spreads

    Rice Cooker Vegan Lentil Bolognese

    Published: Dec 16, 2015 · Modified: Jan 9, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Made with simple ingredients and easy to prepare, this rice cooker vegan lentil bolognese sauce recipe offers a pleasing meaty texture without the meat!

    Rice Cooker Vegan Lentil Bolognese Sauce - made with simple ingredients and easy to prepare, this plant-based recipe offers a pleasing meaty texture without the meat! | VeggiePrimer.com
    Jump to:
    • What is "Bolognese"?
    • Why Use a Rice Cooker?
    • 📖 Recipe
    • More Pasta Recipes
    • 💬 Comments

    What is "Bolognese"?

    The term “Bolognese” is used to describe a meat-based pasta sauce. So vegan Bolognese is a bit of a misnomer. But it accurately describes the meaty texture of this Rice Cooker Vegan Lentil Bolognese recipe.

    I have to confess. I’m usually a jarred pasta sauce kind of gal. You can’t beat the convenience, but the health benefits can be questionable. Even before I went plant-based I avoided jarred meat sauce. Instead I would brown ground turkey, drain the fat, and mix the meat with a simple jarred marina.

    Now I typically add dark leafy greens and other veggies to jarred pasta sauce. But lately I’ve been hankering for a meatier texture. I decided lentils would be a good substitute. Instead of simply adding cooked lentils to jarred sauce, I decided to work from scratch.

    Why Use a Rice Cooker?

    Rice Cooker Vegan Lentil Bolognese Sauce - made with simple ingredients and easy to prepare, this plant-based recipe offers a pleasing meaty texture without the meat! | VeggiePrimer.com

    This Rice Cooker Vegan Lentil Bolognese recipe isn’t particularly quick, but it is easy to prepare. It takes about 2-3 hours to cook down to a good consistency. You can prepare it on your stovetop, but I recommend using a rice cooker. The rice cooker allows you to walk away and the beeping at the end of each cycle reminds you to give the sauce a stir.

    The lentils provide a satisfying meaty texture while the peppers, onions, garlic and spices meld to create a pleasing flavor.

    Rice Cooker Vegan Lentil Bolognese Sauce - made with simple ingredients and easy to prepare, this plant-based recipe offers a pleasing meaty texture without the meat! | VeggiePrimer.com

    📖 Recipe

    Rice Cooker Vegan Lentil Bolognese Sauce - made with simple ingredients and easy to prepare, this plant-based recipe offers a pleasing meaty texture without the meat! | VeggiePrimer.com
    Print Pin

    Rice Cooker Vegan Lentil Bolognese

    Made with simple ingredients and easy to prepare, this plant-based recipe offers a pleasing meaty texture without the meat!
    Prep Time 15 minutes
    Cook Time 3 hours
    Total Time 3 hours 15 minutes
    Servings 8

    Ingredients

    • 28 oz canned whole peeled plum tomatoes – no salt added
    • 1 cup green or brown lentils rinsed and sorted
    • 8 oz frozen peppers and onions ½ of a 16 oz bag – or use the whole bag for extra veggies
    • 4 cups low sodium vegetable broth
    • 26 oz Pomi strained tomatoes
    • 6 cloves garlic granules large, crushed
    • 2 Tbsp. maple syrup
    • 1 Tbsp. dried oregano
    • 1 Tbsp. dried basil
    • ½ Tbsp. dried parsley
    • 2 tsp. fine sea salt
    • ½ tsp. garlic granules or garlic powder
    • ¼ tsp. ground black pepper

    Instructions

    • Add can of whole tomatoes to rice cooker. Use the edge of a long handled spoon to break the tomatoes apart into chunks.
    • Add remaining ingredients to rice cooker in the order they are listed and stir to mix well.
    • Close rice cooker lid and select white rice setting. Depending on your rice cooker model you will likely need to repeat the cook cycle 2-3 times to cook the ingredients down to a sauce consistency.
      (I run the white rice cycle 3 times on my Aroma rice cooker. About 20 minutes into the first cycle, I carefully open the lid and stir the ingredients and then continue cooking. When the cooker beeps at the end of the first cycle, I carefully stir the contents and select the white rice cook setting again. When the cooker beeps at the end of the second cycle, I carefully stir the contents and select the white rice cook setting a final time. When the cooker beeps at the end of the third cycle I give the contents another stir and leave the cooker on “keep warm” until ready to serve.)
      The sauce is done when the lentils are tender and the liquid achieves a thick consistency.
    • Serve over cooked pasta, rice or quinoa.

    Notes

    Stovetop option: Add ingredients to a large saucepan or Dutch oven, cover and bring to a boil. Reduce heat and simmer partially covered for 2-3 hours, stirring occasionally, until the lentils are tender and the liquid achieves a thick consistency.
    Recipes makes about 8 cups of sauce.
    Nutrition information is a rough estimate for one cup of sauce.

    Nutrition

    Calories: 169kcal | Carbohydrates: 33g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 773mg | Potassium: 769mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1737IU | Vitamin C: 23mg | Calcium: 167mg | Iron: 7mg

    More Pasta Recipes

    • Veggie Pasta Alfredo - vegan and gluten free
    • Raw Pesto Zoodles {Gluten-Free Vegan}
    • Vegan Cheesy Lentil Lasagna {gluten-free}
    • Rice Cooker Pasta and Veggies
    « Ginger Butternut Carrot Soup {Vegan}
    Vegan Cheesy Lentil Lasagna {gluten-free} »

    Reader Interactions

    Comments

    1. Trixie Rose

      March 08, 2017 at 4:08 pm

      I wish I new how to make this in my instant pot. Any ideas? Thanks!

      Reply
      • Margaret

        March 08, 2017 at 7:25 pm

        That's a great question Trixie. I'm not entirely sure how it would work in an Instant Pot because the steam needs to escape for the sauce to cook down... Although you could probably use less broth in an instant pot and get similar results. I haven't been brave enough to try it... But I just might have to!

        Reply
    2. Laura

      April 06, 2020 at 2:52 pm

      can I use another 28 oz can of tomatoes (strained) in place of Pomi tomatoes?

      Reply
      • Margaret

        April 06, 2020 at 6:46 pm

        Yes - that should be fine.

        Reply

    I welcome questions and comments! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Margaret Helthaler headshot

    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

    Learn more →

    Subscribe to my monthly newsletter and receive a free ebook.

    Latest Recipe

    • Instant Pot Butternut Squash Soup

    Footer

    ↑ back to top

    👩🏻‍🍳 Sign up! for my monthly newsletter to receive tips and updates

    Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share.

    Privacy Policy | Terms & Conditions | Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Veggie Primer