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Vegan Spaghetti Bolognese

15 mins
30 mins
Low
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Knowing how to prepare a vegan spaghetti will be a way to expand your menus and feed yourself with plant 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 whole wheat pasta for regular pasta.
Learn more about Brenda Villagomez

Ingredients

4 portions
  • 1 cup lentil, cooked
  • olive oil
  • 1 onion, finely chopped
  • 1 branch 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, no egg
  • salt
  • pepper
  • 1 tablespoon parsley, finely chopped
  • cheese, vegan, to accompany
  • parsley, to decorate

Preparation

Heat water in a pot over medium heat and when it boils, add the salt and lentils. Cook until soft. Let cool and reserve.
In a food processor or blender, blend the lentils until they are semi-solid.
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 the 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. Strain and reserve.
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 decorate with parsley.

PRESENTATION

Decorate with parsley and accompany with a refreshing drink.

TIPS

Parmesan cheese or nutritional yeast can be added as an alternative to cheese. You can also substitute regular pasta for one made from whole wheat flours.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
123.7
kcal
6.19%
Carbohydrate, by difference
19.8
g
6.6%
Protein
7
g
14%
Total lipid (fat)
0.4
g
0.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Nancy Taglioni
17/10/2020 16:10:45
muy completa
Raquel Aguilasocho Reyna
13/04/2020 15:19:32
Sensacional!!!

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