Lentil Mushroom Ragu Recipe

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Vegan mushroom ragu recipe or Italian “ Ragu di Fungi Misti “, a thick and hearty sauce that is packed full of nutrients from mushrooms, lentils, walnuts and tomatoes. It holds up to pretty much any pasta shape, from spaghetti to rigatoni to lasagna, or spooned over a bed of creamy polenta or garlic bruschetta, this sauce is a true gem.


We really love our sauces around here! 

This mushroom ragu recipe is at the top of our favorites list. It’s:

Easy to Make
Healthy & Vegan
Beyond Delicious
Filling & Comforting
Nutritious and Protein Loaded
Gluten free
WFPB Oil Free.

Literally a one pot wonder, this ragu tastes even better the next day after the flavors got a chance to marry together.

You could even freeze it if you wanted to for later use, just remember to defrost it in the refrigerator the night before you plan to use it. Reheat when ready to eat and toss with some fluffy gnocchi, whole grain spaghetti, pappardelle or spoon it over mashed potatoes or creamy polenta.

Note Worthy: the sauce contains walnuts! If your family has nut allergies simply replace them with more of your favorite chopped mushrooms (morrels and oysters are lovely) or get creative with some eggplant or zucchini, whatever is having a moment in your region.

P.S. As always, If you make this recipe remember to come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.

Watch How to Make Vegan Mushroom Ragu:

Lentil Mushroom Ragu
5 from 3 votes

Lentil Mushroom Ragu

Mushroom ragu recipe or Italian “ Ragu di Fungi Misti “, a thick and hearty vegetarian sauce that is packed full of nutrients from mushrooms, lentils, walnuts and tomatoes.
Print Recipe
Prep Time:10 minutes
Cook Time:26 minutes
Total Time:36 minutes



  • Heat up a heavy bottom pot over medium low flame and sautee the onion with a pinch of sea salt and a splash of water until translucent. Quickly stir in the garlic taking care not to burn it. 
  • Add the mushrooms and walnuts, toss to coat well then hit it with the hemp milk (or your favorite plant milk). Simmer until almost all liquid has evaporated. Hit it with the wine and simmer away until reduced by half. 
  • Sprinkle in the smoked paprika, onion flakes and mushroom powder (or rehydrated porcini). Stir well.
  • Add the soy sauce and San Marzano tomatoes, roughly crushing them with your hands as you add them to the pot. Add the vegetable stock and bring to a simmer.
  • Stir in the lentils, thyme and bay leaves then bring to a gentle simmer. Cover with a tight lid and cook on low flame for about 30 minutes until the lentils have softened to your liking and the sauce has thickened. Adjust seasonings with sea salt and serve promptly with the fresh basil and chili flakes on top.
  • Meanwhile cook your spaghetti or favorite pasta reserving some of the pasta water. Toss with the ragu and stretch it out with the reserved water if needed.



  • The ragu is delicious made with cremini mushrooms but honestly if you add the porcini powder or some rehydrated porcini mushrooms to the mix it will take it to a whole new level of slow cooked rich flavor awesomeness.
  • If chestnuts are in season you can use those instead of walnuts. They make a really nice buttery addition to the sauce.


Calories: 330kcal | Carbohydrates: 38g | Protein: 16g | Fat: 14g | Saturated Fat: 1g | Sodium: 608mg | Potassium: 1101mg | Fiber: 14g | Sugar: 10g | Vitamin A: 660IU | Vitamin C: 20.5mg | Calcium: 117mg | Iron: 5.7mg
Course: Sauce
Cuisine: Italian
Keyword: mushroom ragu, Sauces, vegan,, wfpb
Servings: 6 people
Calories: 330kcal
Author: Florentina

Plant-Based Recipes :

Lentil Veggie Loaf
Lentil Veggie Loaf
Potatoes and Mushrooms
Potatoes & Mushrooms
Vegan Puttanesca Sauce
Vegan Puttanesca Sauce

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  1. Excuse me but is there a pin button that I can’t see ? Only asking because you’ve got lovely recipes and I want to save them. Can’t print it out. Thanks

  2. This Ragu was amazing indeed. I didn’t use walnuts just more mushrooms and it turned out incredible. Polenta is a great compliment here, loved by everyone in the family.

  3. This is beyond delicious! I am vegan plus cannot have gluten so I was very intrigued by this recipe. Fantastic, tasty and easy to make. Thank you for including recipes for those of us with dietary restrictions.

  4. Made it tonight w frozen morrels, dried ceps, quality veggie stock. Added a bit of tomato paste. Absolutely rocked. Would post a pic but we were all to gobsmacked by how rich and deep it tasted without being heavy.

    1. That’s wonderful, morrels are some special mushrooms, wish I had some available right now to make this again. On my to do list for the future, so happy your family loved the ragu 🙂

  5. My lentils are taking forever to cook ! Much longer than recipe called for . Did I do something wrong ? Should I have soaked them ? I thought lentils cook somewhat quickly ?

    1. Hey Beth, it really depends on the type of lentils, the red lentils cooks the fastest and pretty much turn into mush but dark brown, green and black lentils can take a lot longer. If they happen to be an old batch they might give you a hard time softening up.

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