Meatless Bolognese
This Italian-inspired dish is not only a healthier alternative to traditional Bolognese, but it's also packed with protein and fiber from lentils, mushrooms, and other plant-based ingredients. Whether you're a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this Vegan Bolognese recipe is sure to impress both your taste buds and your guests.
Estimated Cost$12
Helpful Equipment
Ingredients
- 2 Tbsp. Olive Oil
- 1 Onion (finely chopped)
- 3 Cloves Garlic (minced)
- 1 Carrot (diced)
- 1 Stalk Celery (diced)
- 8 oz. Mushrooms (1 pack, chopped)
- 1 Cup Green Lentils (cooked and chopped)
- 2 Cups Tomato Sauce
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
- ½ tsp. Red Pepper Flakes
- ½ tsp. Black Pepper
- ¼ tsp. Salt
- 12 oz. Spaghetti (follow cooking instructions on package)
- 1 Sprig Fresh Basil
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add the carrot, celery, and mushrooms to the skillet. Cook for an additional 5-7 minutes, until the vegetables are tender.
- Stir in the cooked lentils, tomato sauce, oregano, basil, and red pepper flakes (if using).
- Season with salt and black pepper to taste.
- Bring the sauce to a simmer, then reduce heat to low. Allow the sauce to cook for 30 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti according to the package instructions. Drain and set aside.
- Once the sauce is done, taste and adjust seasonings if necessary.
- Serve the Vegan Bolognese sauce over the cooked spaghetti, garnished with fresh basil if desired.
Nutrition
Calories: 522.9kcalCarbohydrates: 91gProtein: 20.9gFat: 9.8gSaturated Fat: 1.5gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 5.7gSodium: 740.8mgPotassium: 1145.7mgFiber: 12.3gSugar: 11gVitamin A: 3371IUVitamin C: 14.7mgCalcium: 120.5mgIron: 6.5mg
