Vegan Spaghetti Bolognese with Mushrooms Recipe
Who says comfort food has to be complicated? This Vegan Spaghetti Bolognese gives you all the rich, hearty goodness without the beef. Mushrooms bring a meaty texture, while lentils add protein without any drama. The sauce simmers to perfection, clinging to every strand of pasta like it was meant to be. No one will ask, “Where’s the meat?” because they’ll be too busy licking their plates. Best part? It’s easy, affordable, and absolutely delicious. So, grab a fork, pour some wine, and pretend you’re dining in an Italian villa.
Vegan Spaghetti Bolognese with Mushrooms Recipe
A hearty, slow-simmered Bolognese made with mushrooms, lentils, and tomatoes for a rich, meaty texture—minus the meat.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup mushrooms finely chopped
- 1 cup cooked lentils
- 1 can 14 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp maple syrup optional
- ½ cup vegetable broth
- 8 oz spaghetti cooked
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until fragrant, about 3 minutes.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in lentils, crushed tomatoes, tomato paste, and vegetable broth.
- Season with oregano, basil, smoked paprika, salt, and black pepper.
- Add maple syrup if you want a touch of sweetness.
- Simmer for 20 minutes, stirring occasionally.
- Serve over cooked spaghetti and garnish with fresh basil.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 15%
- Folate: 18%
- Magnesium: 10%
- Potassium: 22%
Tips for the Best Bolognese
- Use cremini mushrooms for a richer, earthier flavor.
- Let the sauce sit for a few hours for deeper taste.
- Add a splash of red wine while simmering (because why not?).
