Vegan Spaghetti Bolognese

Brenda Villagomez
Craving Italian food but looking for meatless recipes? We’ve got you covered! This vegan spaghetti bolognese is an appetizing yet healthy dish prepared with ingredients like lentils, celery, carrots, red wine, and a decadent eggless pasta that come together in a drool-worthy recipe that is just as good as the original.
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Ingredients
4
Portions
  • 1 cup lentils, cooked
  • some olive oil
  • 1 onion, finely chopped
  • 1 sprig celery, finely chopped
  • 2 carrots, finely chopped
  • 1 1/2 cups tomato sauce
  • 3/4 cups red wine
  • 1 teaspoon oregano
  • 2 leaves bay
  • 1 package spaghetti pasta, eggless
  • salt
  • pepper
  • 1 tablespoon parsley, finely chopped
  • some cheese, vegan, for serving
  • some parsley, for garnish
Preparation
15 mins
30 mins
Easy
  • Heat water in a pot over medium heat. Bring to a boil and add salt and lentils. Cook until softened. Let cool and set aside.
  • Transfer lentils to a food processor and grind to a semi-solid consistency.
  • Heat olive oil over medium heat. Sweat onion, celery, and carrot. Season with salt and pepper and cook for 10 minutes. Add lentils, tomato sauce, red wine, oregano, and bay leaf. Cook for 5 more minutes. Remove vegan Bolognese from the heat and set aside.
  • For the pasta: In a deep pot bring water to a boil. Add plenty of salt. Add pasta and cook al dente. Drain and set aside.
  • In a skillet, heat olive oil over medium heat. Add pasta, season with salt and pepper, and cook for 3 minutes.
  • Serve vegan spaghetti Bolognese in a soup bowl and garnish with parsley.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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