Vegan Spaghetti Bolognese
Servings: 6
Calories: 440kcal
Ingredients
- 2 tbsp olive oil OPTIONAL, or use vegetable broth
- 1 onion finely chopped
- 1 carrot finely chopped
- 3 stalks celery finely chopped
- 2 cloves garlic finely chopped
- 8 mushrooms finely chopped
- 1 red bell pepper finely chopped
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/4 cup red wine (optional)
- 2 cans fire-roasted diced tomatoes
- 2 cups low-sodium vegetable broth
- 1/2 cup dried red lentils
- 1/4 tsp liquid smoke
- 1 tbsp maple syrup
- Salt to season
- 1 lb whole-grain spaghetti
- parsley chopped
Instructions
- Saute onion, carrot and celery in a large pan over low-medium heat until softened, then add garlic, mushrooms, bell pepper, sage, oregano, salt, and smoked paprika until caramelized, about 20 minutes. Add the red wine and cook for a few more minutes.
- Add the tomatoes, vegetable broth, lentils, liquid smoke and sugar, along with a little more salt and pepper. Simmer for 45-60 minutes, stirring occasionally. Keep checking to make sure it doesn't thicken too much. You may need to add more water.
- Cook spaghetti noodles according to package directions, drain and serve with the bolognese sauce sprinkled with parsley.
Nutrition
Calories: 440kcal | Carbohydrates: 81g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 559mg | Potassium: 572mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3288IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 5mg
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