Vegan Spaghetti Bolognese

Brenda Villagomez
Knowing how to prepare vegan spaghetti will be a way to expand your menus and nourish yourself with plant-based nutrients. This recipe will show you how to make bolognese, but in its vegan version, which is just as delicious as the meat one. You can use nutritional yeast instead of Parmesan cheese or substitute regular pasta for whole grain pasta.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup lentils, cooked
  • olive oil
  • 1 onion, finely chopped
  • 1 sprig celery, finely chopped
  • 2 carrots, finely chopped
  • 1 1/2 cups tomato sauce
  • 3/4 cups red wine
  • 1 teaspoon oregano
  • 2 leaves bay
  • 1 package spaghetti, egg-free
  • salt
  • pepper
  • 1 tablespoon parsley, finely chopped
  • cheese, vegan, to accompany
  • parsley, for garnish
Preparation
15 mins
30 mins
Low
  • Heat water in a pot over medium heat and when it boils, add salt and lentils. Cook until soft. Let cool and set aside.
  • In a food processor or blender, crush the lentils until achieving a semi-solid texture.
  • Heat the olive oil over medium heat and sauté the onion, celery, and carrot; season with salt and pepper, and cook for 10 minutes, then add the lentils, tomato sauce, red wine, oregano, and bay leaf and cook for 5 more minutes. Remove the vegan bolognese from heat and set aside.
  • For the pasta: heat water in a deep pot and when it boils, add plenty of salt; then add the pasta and cook until al dente. Drain and set aside.
  • In a pan, heat the olive oil over medium heat, add the pasta, season with salt, pepper, and parsley, and cook for 3 minutes.
  • Serve the pasta with the bolognese in a deep plate and garnish with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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