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Easy, Delicious Vegan Spaghetti Bolognese For All

A comforting bowl of spaghetti bolognese is always necessary on a chilly winter day. No meat is used in this protein- and fiber-packed veganized version of the comfort-food classic. Chewy mushrooms, filling lentils and meaty walnuts add a pleasing texture and flavor contrast to this delectable dish.

Perked up with a bit of balsamic vinegar, the tomato sauce benefits from a slow simmer, resulting in a dish that’s every bit as rich, hearty and flavorful as traditional bolognese.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves: 4


2 Tbsp extra-virgin olive oil, divided

1 onion, diced

1 carrot, diced

2 cups finely chopped cremini mushrooms

2 cloves garlic, sliced

1/2 tsp dried oregano

1/8 tsp ground nutmeg

1/2 cup red wine

1 (28 oz) can diced or crushed tomatoes

2 cups cooked brown or green lentils (if using canned, drained and rinsed)

1 cup raw walnut halves, chopped

1 Tbsp balsamic vinegar

1/2 tsp salt

3/4 lb spaghetti or pasta of choice

Fresh basil, for serving

1. Bring a large pot of water to a boil; salt well.

2. In a large high-sided skillet, heat oil over medium. Add onion, carrot, mushrooms, garlic, oregano and nutmeg; sauté for 8 to 10 minutes, until vegetables are tender. Add wine, increase heat and cook until most of wine has evaporated. Stir in lentils, walnuts, tomatoes, vinegar and salt. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes, stirring a few times throughout.

3. Cook pasta according to package directions, drain and add to warm bowls. Top with bolognese and a few basil leaves. Serve.

source foodnetwork

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