Vegan Bolognese Spaghetti

Name: Vegan Bolognese Spaghetti
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 400 g Spaghetti; 30 ml Olive oil; 1 pc Onion, chopped; 2 pc Carrots, diced; 2 pc Celery stalks, diced; 3 pc Garlic, minced; 200 g Cremini mushrooms, finely chopped; 150 g Dried green or brown lentils; 800 g Canned crushed tomatoes; 30 g Tomato paste; 500 ml Vegetable broth; 5 g Dried oregano; 5 g Dried basil; 0 to taste Salt; 0 to taste Freshly ground black pepper; 10 g Fresh parsley, chopped (optional)

Difficulty

easy

Time

Price Category

average

Calories

Medium

This rich and flavorful vegan bolognese spaghetti is the perfect comfort food that will impress even meat-eaters. Lentils and mushrooms provide the sauce with its depth and umami flavor, while fresh vegetables and tomatoes fill it with vibrant tastes. It's easy to make, nutritious, and packed with flavor, making it an ideal choice for a weeknight dinner or even for entertaining guests. Whip up this plant-based classic and enjoy a guilt-free, satisfying meal!

Steps

Prepare Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 8-10 minutes until softened. Add the minced garlic and finely chopped mushrooms, and cook for another 5-7 minutes until the mushrooms release their liquid and soften.

Build the Sauce Base

Stir in the tomato paste and cook for 1-2 minutes until slightly caramelized. Add the lentils, crushed tomatoes, vegetable broth, oregano, and basil. Stir well to combine, then bring to a boil.

Simmer and Season

Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally. Season with salt and freshly ground black pepper to taste.

Cook Spaghetti

While the sauce is simmering, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and keep warm.

Serve

Serve the vegan bolognese sauce over the freshly cooked spaghetti. Garnish with fresh chopped parsley, if desired. Enjoy your meal!

	Per 100g	Per Serving 350g / 12.3 oz
Calories	180 kcal	630 kcal
Protein	9g	32g
Fat	6g	21g
Carbohydrate	20g	70g
Fiber	6g	21g
Sugar	5g	18g

Download

App Store

Download

Google Play

pasta

vegan

sautéed

everyday

main course

juicy

Italian

all seasons

Hot

Vegan Bolognese Spaghetti

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Vegetables

Build the Sauce Base

Simmer and Season

Cook Spaghetti

Serve

Extra Tips

► For an even richer flavor, you can add a pinch of smoked paprika or a splash of red wine after the tomato paste.

► If you prefer a creamier texture, stir in a little vegan cream at the end of cooking.

► Leftover sauce is excellent for making lasagna or stuffed peppers too.

Nutrition