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Easy Vegan Spaghetti Bolognese

PREP TIME
10 min
COOK TIME
40 min
YIELDS
4 servings

A comforting bowl of spaghetti bolognese is always necessary on a chilly winter day. No meat is used in this protein- and fibre-packed veganized version of the comfort-food classic. Chewy mushrooms, filling lentils and meaty walnuts add a pleasing texture and flavour contrast to this delectable dish.

Perked up with a bit of balsamic vinegar, the tomato sauce benefits from a slow simmer, resulting in a dish that’s every bit as rich, hearty and flavourful as traditional bolognese.

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Ingredients

2
Tbsp extra-virgin olive oil, divided
1
onion, diced
1
carrot, diced
2
cups finely chopped cremini mushrooms
2
cloves garlic, sliced
½
tsp dried oregano
tsp ground nutmeg
½
cup red wine
1
(28 oz) can diced or crushed tomatoes
2
cups cooked brown or green lentils (if using canned, drained and rinsed)
1
cup raw walnut halves, chopped
1
Tbsp balsamic vinegar
½
tsp salt
¾
lb spaghetti or pasta of choice
Fresh basil, for serving
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Directions

Step 1

Bring a large pot of water to a boil; salt well.

Step 2

In a large high-sided skillet, heat oil over medium. Add onion, carrot, mushrooms, garlic, oregano and nutmeg; sauté for 8 to 10 minutes, until vegetables are tender. Add wine, increase heat and cook until most of wine has evaporated. Stir in lentils, walnuts, tomatoes, vinegar and salt. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes, stirring a few times throughout.

Step 3

Cook pasta according to package directions, drain and add to warm bowls. Top with bolognese and a few basil leaves. Serve.

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