5 from 15 votes
Best Vegan Spaghetti Bolognese
This vegan spaghetti Bolognese uses a combination of black beans, red lentils, and shiitake mushrooms for a hearty, textured sauce. The sauce simmers with tomato paste, white wine, and vegetable stock, creating a flavorful base that's both filling and plant-based. It's served with al dente spaghetti, making it a satisfying option for those avoiding animal products without sacrificing a classic comfort food experience.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
431 kcal
Course:
Main Course
Cuisine:
Italian
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 431
% 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.