Best Vegan Spaghetti Bolognese
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
431 kcal
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Course
Main Course
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Cuisine
Italian
Best Vegan Spaghetti Bolognese
Description
Best Vegan Spaghetti Bolognese combines finely chopped vegetables like onion, carrot, celery, and shiitake mushrooms sautéed in olive oil to create a flavorful foundation. The addition of black beans and red lentils adds protein and a thick, chewy texture that mimics traditional meat Bolognese. White wine and tomato paste enrich the sauce, while vegetable stock keeps it moist as it simmers. The sauce is seasoned with bay leaf, salt, and pepper, and then combined with perfectly cooked spaghetti.
The resulting dish offers a balanced blend of savory, umami notes from mushrooms and tomato, along with the earthiness of lentils and beans. The texture is substantial without being heavy. Cooking the pasta until just tender and tossing it in the sauce lets each strand absorb the flavors well.
This vegan Bolognese is suitable as a main meal for those seeking a plant-based spaghetti alternative, offering a comforting yet nutritious dish. It pairs well with a side salad or crusty bread for a complete dinner.
Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 yellow onion finely chopped, medium
- 1 carrot finely cubed
- 1 celery finely cubed, stalk
- 150 g shiitake mushrooms finely chopped
- 1 can black beans (15.5-oz [425-g]) can, rinsed and drained
- 100 g red lentils rinsed and drained, dried
- 180 ml white wine dry
- 3 tablespoon tomato paste
- 1 bay leaf
- 240 ml vegetable stock warmed
- sea salt freshly-cracked black pepper
- black pepper freshly-cracked black pepper
- 360 g spaghetti
Instructions
- Heat a medium-large stockpot or Dutch oven with the extra-virgin olive oil over low heat. Add in the onion, carrot, celery, and mushrooms and cook, stirring often for about 5 minutes, until the veggies have softened.
- Add in the black beans and red lentils, then pour in the wine. Stir all the ingredients together, for 2 minutes.
- Stir in the tomato paste followed by the bay leaf, then pour the stock into the pot, bring to a gentle boil and simmer for 15 to 20 minutes over low heat.
- In the meantime, fill ⅔ of a large stockpot with water and bring to a boil. As soon as the water boils add roughly 1 tablespoon of fine sea salt, fold in the spaghetti and cook until al dente, about 7 to -8 minutes.
- Discard the bay leaf from the Bolognese sauce and season with ¼ teaspoon (or to taste) of sea salt and freshly cracked black pepper to taste.
- Drain the pasta and transfer it into the pot with the vegan Bolognese sauce. Stir to combine all the ingredients, then divide the pasta among between the plates and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Fiber | 16g | 64% |
| Sugar | 7g | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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