Embrace the hearty flavors of our Vegan Spaghetti Bolognese, a dish that promises to satisfy your cravings for comfort food without compromising on taste. Packed with wholesome ingredients and bursting with flavor, this vegan version of the classic Italian dish is perfect for any occasion. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this recipe is sure to become a favorite.
There’s something incredibly comforting about a big bowl of spaghetti, and this Vegan Spaghetti Bolognese takes that comfort to a whole new level. I first tried this dish while traveling in Italy, and it instantly became one of my all-time favorites. The combination of savory tomato sauce, hearty lentils, and perfectly cooked spaghetti noodles is simply irresistible. Whether I’m cooking for friends and family or enjoying a quiet night in, this dish always brings a smile to my face.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Cuisine: Italian
Ingredients:
- 8 oz (225g) spaghetti
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup cooked lentils
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Equipment/Utensils Required:
- Large pot
- Skillet
Instructions:
- Cook the Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the Lentils and Tomatoes: Add the cooked lentils, crushed tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Season with salt and pepper, to taste. Stir to combine.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Combine the Sauce and Spaghetti: Add the cooked spaghetti to the skillet with the sauce. Toss until the spaghetti is evenly coated with the sauce.
- Serve: Divide the Vegan Spaghetti Bolognese among plates and garnish with fresh basil leaves, if desired. Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 350
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 15g
Vegan Spaghetti Bolognese
Ingredients
- 8 oz 225g spaghetti
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 cup cooked lentils
- 1 can 14 oz crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the Lentils and Tomatoes: Add the cooked lentils, crushed tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Season with salt and pepper, to taste. Stir to combine.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Combine the Sauce and Spaghetti: Add the cooked spaghetti to the skillet with the sauce. Toss until the spaghetti is evenly coated with the sauce.
- Serve: Divide the Vegan Spaghetti Bolognese among plates and garnish with fresh basil leaves, if desired. Serve hot and enjoy!
Notes
- Calories: 350
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 15g
