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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté onion and garlic until fragrant, about 3 minutes.
  3. Add mushrooms and cook until softened, about 5 minutes.
  4. Stir in lentils, crushed tomatoes, tomato paste, and vegetable broth.
  5. Season with oregano, basil, smoked paprika, salt, and black pepper.
  6. Add maple syrup if you want a touch of sweetness.
  7. Simmer for 20 minutes, stirring occasionally.
  8. 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?).

Final Thought

This is the kind of meal that makes you forget you ever needed meat. Just don’t fight over the last bite!