Simple slow cooker vegan bolognese recipe using fresh veggies and red lentils. Serve with spaghetti or penne pasta. Make for a weeknight family dinner

Vegan Bolognese In A Slow Cooker

Simple slow cooker vegan bolognese recipe using fresh veggies and red lentils
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 hours 40 minutes
Total Time 11 hours
Servings 6 People
Calories 362kcal
Author Healing Tomato


  • 1 cup red lentils
  • 1/4 cup olive oil
  • 1 large eggplant Skin removed and roughly chopped
  • 3 cups tomato sauce
  • 1 cauliflower (medium-sized)
  • 6 cloves garlic roughly chopped
  • 3 cup water
  • 1/4 onion finely diced
  • 2 Tbsp salt + 2 more tsp of salt (optional)
  • 1/4 cup dried oregano
  • 1/4 cup dried parsley
  • 3 Roma tomatoes thinly sliced
  • 1.5 cup penne pasta uncooked


  • In the slow cooker, add all the ingredients (except the pasta) in the order listed above
  • Set it on high and let it cook for 9 hours or 11 hours on low. I made sure I stirred it occasionally.
  • When there it half hour left in the cooking process, add uncooked penne to the slow cooker.  *** See notes
  • Keep it on warm setting and serve this vegan bolognese with garlic bread


The pasta needs just a few minutes to cook, so, don't add it too soon. If you prefer vegan spaghetti bolognese, add uncooked spaghetti 20 minutes left in the cooking time.
Nutrition Facts
Vegan Bolognese In A Slow Cooker
Amount Per Serving (1 cup)
Calories 362 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 2991mg130%
Potassium 1128mg32%
Carbohydrates 55g18%
Fiber 16g67%
Sugar 10g11%
Protein 15g30%
Vitamin A 870IU17%
Vitamin C 27mg33%
Calcium 106mg11%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1cup | Calories: 362kcal | Carbohydrates: 55g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 2991mg | Potassium: 1128mg | Fiber: 16g | Sugar: 10g | Vitamin A: 870IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 5.3mg