Vegan Spaghetti Bolognese
Lunch & Dinner

Vegan Spaghetti Bolognese

Another version of spaghetti! Vegan Spaghetti Bolognese, this time with green lentils, which are a great source of protein.

I have to say it taste so much better than the meat version and feels so light. Lentils actually make a great meat substitute – the texture resembles beef crumbles fairly well. If you are a spaghetti lover, you will definitely like it.

That’s probably the best Vegan Spaghetti Bolognese I’ve tried so far.

It’s so fragrant. Mushrooms give the sauce a unique and aromatic taste. It takes a bit more time than I usually spend on making spaghetti. My usual is frying the meat, adding sauce and boiling pasta 😀 Which is also fine; we don’t always have time to spend on making something from scratch. And honestly, I don’t think I would appreciate meals like that if I would be making them every day.

Do you cook from scratch daily?

You can sprinkle the dish with some nutritional yeast to add a bit of cheesy taste to it. \

substitutions

GREEN LENTILS – if you don’t have green lentils you can use red lentils. They are not quite the same; green lentils have a stronger earthy flavor than the red lentils.
Also, when cooked, green lentils remain firm and will not disintegrate with longer cooking times, while red lentils disintegrate with prolonged cooking.
BROTH – use any broth; if you want to keep the recipe vegan, stick to vegetable broth. If you don’t want it in the vegan version, add chicken or beef broth, it will give the sauce even deeper flavor.
PASSATA you can use tomato paste or even tomato sauce if you don’t have anything else. If you end up using tomato sauce, your bolognese sauce might be a bit more watery. You can thicken it with cornstarch or flour if you want to.
VINEGAR WHITE WINE – dry, white wine will work great!

Easy, Hearty Comfort Food!

looking for more delicious dinner ideas? here are a few ideas:

 
Baked Chicken & Rice
Sweet & Sour Chicken
Pumpkin – Spinach Pasta
Chickpea – Pumpkin Stew

Vegan Spaghetti Bolognese

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Vegan Spaghetti Bolognese

ingredients

  cup green lentils
 1 cup mushrooms
 2 cups vegetable broth
 1 tbsp soy sauce
 1 cup tomato passata
 1 onion
 1 carrot
 1 celery
 1 tsp white wine vinegar
 2 tbsp plant milk
 1 anise seed (optional)
 pinch cinnamon

directions

1

In a small pot mix together green lentils, mushrooms, 1 cup of broth, and soy sauce and cook (low heat) for 25 minutes - or when the lentils soak all the broth.

2

Onion, carrot, and celery cut into tiny cubes. On a pan, fry the vegetables with anise seed, cinnamon, and salt, for about 5 minutes. Add wine vinegar, increase the heat and let the alcohol dissolve.

3

Cooked lentils and mushrooms blend together (don't blend it for too long, we want to only mix them together a bit).

4

Throw away the anise seeds and cinnamon and mix the vegetables with lentil/mushroom paste.

5

Add tomato passata, 1 cup of broth, salt, and pepper. Cook on low heat for 10 minutes. Add milk and cook for additional 5 minutes.

Ingredients

  cup green lentils
 1 cup mushrooms
 2 cups vegetable broth
 1 tbsp soy sauce
 1 cup tomato passata
 1 onion
 1 carrot
 1 celery
 1 tsp white wine vinegar
 2 tbsp plant milk
 1 anise seed (optional)
 pinch cinnamon

Directions

1

In a small pot mix together green lentils, mushrooms, 1 cup of broth, and soy sauce and cook (low heat) for 25 minutes - or when the lentils soak all the broth.

2

Onion, carrot, and celery cut into tiny cubes. On a pan, fry the vegetables with anise seed, cinnamon, and salt, for about 5 minutes. Add wine vinegar, increase the heat and let the alcohol dissolve.

3

Cooked lentils and mushrooms blend together (don't blend it for too long, we want to only mix them together a bit).

4

Throw away the anise seeds and cinnamon and mix the vegetables with lentil/mushroom paste.

5

Add tomato passata, 1 cup of broth, salt, and pepper. Cook on low heat for 10 minutes. Add milk and cook for additional 5 minutes.

Vegan Spaghetti Bolognese

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