Vegan Classic Bolognese Pasta
Savor the comforting flavors of Italian-inspired cuisine with this Vegan Classic Bolognese Pasta, a hearty and wholesome plant-based take on a beloved classic. This recipe combines the earthy richness of lentils, sautéed mushrooms, and a medley of aromatic vegetables like onion, carrot, and celery for a robust and satisfying sauce. Simmered with crushed tomatoes, vegetable broth, and a fragrant blend of dried herbs, this bolognese develops a deep, savory flavor enhanced by a splash of soy sauce and a touch of nutritional yeast for a cheesy, umami finish. Perfectly paired with spaghetti or your favorite pasta, this dish is an ideal choice for a nourishing vegan dinner the whole family will love. Ready in under an hour and garnished with fresh basil, it’s a deliciously simple way to elevate weeknight meals while keeping them dairy-free and wholesome.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 garlic cloves, minced
- 200 grams button mushrooms, chopped
- 1 cup lentils, cooked
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tablespoons nutritional yeast
- 300 grams spaghetti or pasta of choice
- as needed fresh basil leaves, chopped for garnish
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, carrot, and celery, and cook until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped mushrooms to the skillet and cook until they have released their moisture and are starting to brown, about 5 minutes.
Stir in the cooked lentils and tomato paste, cooking for another 2-3 minutes to combine the flavors.
Pour in the canned crushed tomatoes and vegetable broth, stirring to combine.
Add the soy sauce, dried thyme, dried oregano, and bay leaf. Stir well and reduce the heat to low.
Let the sauce simmer uncovered for about 25 minutes, stirring occasionally, until it thickens to your desired consistency. Season with salt and black pepper to taste.
While the sauce is simmering, cook your pasta of choice according to package instructions, and drain.
Once the sauce has thickened, remove the bay leaf and stir in the nutritional yeast for an added cheesy flavor.
Serve the bolognese sauce over the cooked pasta, garnished with fresh chopped basil leaves, if desired.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 43.4 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 357 mg | 27% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4678 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
