Vegan Spaghetti Bolognese
Savor the rich and hearty flavors of this Vegan Spaghetti Bolognese, a plant-based twist on the classic Italian favorite. Packed with wholesome ingredients like lentils, mushrooms, and a medley of vegetables, this recipe delivers all the comforting goodness of a traditional bolognese while being entirely vegan and optionally gluten-free. A flavorful tomato-based sauce, seasoned with fragrant herbs and a hint of smoky paprika, simmers to perfection before being served over tender spaghetti. Quick to prepare with just 15 minutes of prep time and ready in under an hour, this one-pot wonder is perfect for weeknight dinners or entertaining guests. Garnish with fresh parsley for a vibrant finishing touch, and enjoy this nutritious, satisfying, and family-friendly meal.
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Recipe Information
Ingredients
- 400 g Spaghetti (gluten-free if needed)
- 2 tbsp Olive oil
- 1 Yellow onion, finely diced
- 3 Garlic cloves, minced
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 200 g Button mushrooms, finely chopped
- 1 cup Cooked brown or green lentils (drained and rinsed if canned)
- 400 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Vegetable broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Smoked paprika
- 1 tbsp Soy sauce or tamari (for gluten-free option)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Cook the spaghetti according to the package instructions. Drain and set aside, keeping it warm.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic, carrot, and celery to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chopped mushrooms and cook for 5 minutes until the mushrooms release their moisture and reduce in size.
Add the cooked lentils to the vegetable mixture and stir well.
Pour in the canned crushed tomatoes, tomato paste, and vegetable broth. Mix thoroughly to combine.
Season the sauce with dried oregano, dried basil, smoked paprika, soy sauce or tamari, salt, and black pepper.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Taste the sauce and adjust seasoning if needed. Add more salt, pepper, or a touch of soy sauce or tamari as desired.
Serve the bolognese sauce over the cooked spaghetti. Garnish with chopped fresh parsley, if using. Enjoy!
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 42.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4088 mg | 87% | |
*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.
