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.
Bring a large pot of water to a boil; salt well.
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.
Cook pasta according to package directions, drain and add to warm bowls. Top with bolognese and a few basil leaves. Serve.