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.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
4 Servings
Select all ingredients
Preparation
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.
Presentation
Garnish vegan spaghetti bolognese and pair with a refreshing beverage.
Tips
Substitute vegan cheese for nutritional yeast in a snap.
Substitute regular pasta for wholegrain flour pasta in a snap.
Did you cook this recipe?
Upload your Photo
Print recipe of:
Vegan Spaghetti Bolognese
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
19.8
g
6.6%
Total lipid (fat)
0.4
g
0.62%
Provided by
Do you want to know all the nutritional information of this recipe?
Sign up | Log in
Rate this recipe
Rate this tip
Rate this article
Rate this quiz