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Vegan Bolognese

Vegan Bolognese: 5 Comforting Ways to Satisfy Your Cravings

A rich and hearty vegan version of traditional Bolognese sauce.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup mushrooms, diced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup lentils, cooked
  • 1 cup vegetable broth
  • 8 ounces spaghetti, cooked

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add onion, garlic, carrot, and celery. Cook until softened.
  3. Add zucchini, bell pepper, and mushrooms. Cook for another 5 minutes.
  4. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
  5. Add cooked lentils and vegetable broth. Simmer for 20 minutes.
  6. Serve over cooked spaghetti.

Notes

  • Use any pasta of your choice.
  • Adjust vegetables based on preference.
  • Store leftovers in the fridge for up to 5 days.
  • Author: Ana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 6g
  • Sodium: 400mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Vegan Bolognese, Vegan Pasta, Plant-Based Bolognese