Vegan Bolognese Spaghetti

Traditional Bolognese sauce is made with ground meat, but this vegan version uses lentils and mushrooms as a delicious and nutritious alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Vegan Bolognese Spaghetti

Cooking Method: Sautéing, Simmering Cuisine: Italian Courses: Dinner, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 3 clove Garlic
• 2 medium Carrot
• 2 stalk Celery
• 2 cup Mushrooms
• 1 cup Lentils
• 1 can Crushed Tomatoes
• 2 tablespoon Tomato Paste
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 8 ounce Spaghetti
• 8 leaves Fresh Basil

Instructions

1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until onions are translucent.
2. Add carrots, celery, and mushrooms. Cook for 5 minutes.
3. Add lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir well.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti according to package instructions.
6. Serve the vegan bolognese sauce over cooked spaghetti and garnish with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 10g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.