Vegan Spaghetti Bolognese
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dinner
Cuisine: Italian, Mediterranean, Vegan, WFPB
Keyword: vegan spaghetti bolognese
Servings: 6
Calories: 440kcal
- 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
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.
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