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Meatless Bolognese

Vegan bolognese with spaghetti and fresh basil

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.

  • Large pot
  • 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
  1. In a large skillet, heat olive oil over medium heat.

  2. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.

  3. Add the carrot, celery, and mushrooms to the skillet. Cook for an additional 5-7 minutes, until the vegetables are tender.

  4. Stir in the cooked lentils, tomato sauce, oregano, basil, and red pepper flakes (if using).

  5. Season with salt and black pepper to taste.

  6. Bring the sauce to a simmer, then reduce heat to low. Allow the sauce to cook for 30 minutes, stirring occasionally.

  7. Meanwhile, cook the spaghetti according to the package instructions. Drain and set aside.

  8. Once the sauce is done, taste and adjust seasonings if necessary.

  9. Serve the Vegan Bolognese sauce over the cooked spaghetti, garnished with fresh basil if desired.

Main Course
Italian
LowLactoseDiet, VeganDiet, VegetarianDiet

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