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?).