Best Vegan Spaghetti Bolognese
This vegan spaghetti Bolognese is built from the authentic Italian recipe, but it swaps the meat with cheap and protein-rich black beans.
Serving: 4
Calories: 431kcal
Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 carrot, finely cubed
- 1 celery stalk, finely cubed
- 150 g shiitake mushrooms, finely chopped
- 1 can black beans, (15.5-oz [425-g]) can, rinsed and drained
- 100 g dried red lentils, rinsed and drained
- 180 ml dry white wine
- 3 tablespoon tomato paste
- 1 bay leaf
- 240 ml vegetable stock, warmed
- Sea salt and freshly-crackedfreshly cracked black pepper
- 360 g spaghetti
Instructions
- Heat a medium-large stockpot or Dutch oven with the extra-virgin olive oil over low heat. Add in the onion, carrot, celery, and mushrooms and cook, stirring often for about 5 minutes, until the veggies have softened.
- Add in the black beans and red lentils, then pour in the wine. Stir all the ingredients together, for 2 minutes.
- Stir in the tomato paste followed by the bay leaf, then pour the stock into the pot, bring to a gentle boil and simmer for 15 to 20 minutes over low heat.
- In the meantime, fill ⅔ of a large stockpot with water and bring to a boil. As soon as the water boils add roughly 1 tablespoon of fine sea salt, fold in the spaghetti and cook until al dente, about 7 to -8 minutes.
- Discard the bay leaf from the Bolognese sauce and season with ¼ teaspoon (or to taste) of sea salt and freshly cracked black pepper to taste.
- Drain the pasta and transfer it into the pot with the vegan Bolognese sauce. Stir to combine all the ingredients, then divide the pasta among between the plates and serve.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
Nutrition
Calories: 431kcal | Carbohydrates: 58g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Fiber: 16g | Sugar: 7g | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.