Vegan Fettuccine Bolognese
Dive into comfort with this hearty Vegan Fettuccine Bolognese, a plant-based spin on the classic Italian favorite that’s bursting with robust flavors and wholesome ingredients. Featuring tender fettuccine paired with a rich, savory tomato-based sauce packed with protein-rich red lentils, garlic-infused cremini mushrooms, and finely diced aromatic vegetables, this recipe transforms simple pantry staples into a satisfying masterpiece. Seasoned with oregano, basil, soy sauce, and nutritional yeast for layers of depth, this dish boasts creamy richness and authentic umami goodness—all without dairy or meat. Ready in just over an hour, this comforting vegan meal is perfect for weeknight dinners or entertaining guests. Garnished with fresh parsley for a pop of color, it’s sure to please even the most devoted carnivores.
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Recipe Information
Ingredients
- 16 oz fettuccine
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, chopped
- 2 tablespoons tomato paste
- 1 28-oz can crushed tomatoes
- 1 cup red lentils
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and chopped mushrooms. Cook for an additional 5 minutes until the mushrooms are soft and the mixture is fragrant.
Add the tomato paste to the skillet and stir well to coat the vegetables. Cook for 1-2 minutes.
Pour in the crushed tomatoes and vegetable broth. Stir in the red lentils, oregano, basil, soy sauce, nutritional yeast, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 25 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
Taste the sauce and adjust seasoning if necessary. If the sauce becomes too thick, add a little more vegetable broth or water.
Mix the cooked fettuccine into the Bolognese sauce or serve the sauce over the fettuccine. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.8 mg | 44% | |
| Potassium | 1896 mg | 40% | |
*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.
