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A bowl of rich and flavoursome vegan spaghetti bolognese sat on a table top, surrounded by fresh basil leaves, cherry tomatoes and vegan parmesan.

Vegan Bolognese

This Vegan Bolognese features rich, unami flavours that will redefine your expectations of plant-based comfort food. With earthy, meaty mushrooms and hearty lentils, this wholesome and filling vegan dinner invites you to enjoy the flavours of a traditional Bolognese but with a plant based twist.
5 from 3 votes
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Course: Main Course
Cuisine: Italian
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Serves: 6 people
Calories: 408kcal
Author: Tara

Ingredients
 
 

  • 20 g dried wild mushrooms
  • 250 ml boiling water
  • 1 tbsp olive oil
  • 2 medium onions (peeled and finely diced (approx 300g peeled and trimmed weight))
  • 2 carrots (peeled and coarsely grated (approx 250g peeled and trimmed weight))
  • ¼ tsp salt
  • 2 garlic cloves (minced)
  • 250 g fresh mushrooms (diced)
  • 150 g dry brown lentils (you can substitute for green lentils, but don’t substitute for red lentils)
  • 2 tins chopped tomatoes ((2 x 400g tins))
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 tbsp tomato puree
  • 1 vegetable stock cube
  • 1 tsp marmite
  • 2 bay leaves
  • 2 tbsp fresh basil (chopped)

To serve:

  • 400 g spaghetti (dry weight)
  • grated vegan cheese (to taste)
  • vegan garlic bread

Equipment

  • 30cm (12”) Cast Iron Casserole Pan or other large non-stick pan

Instructions
 

  • Rehydrate the dried wild mushrooms by adding them to a bowl and covering them with 250ml of boiling water. Set the bowl aside for at least 10 minutes whilst you make a start to the bolognese sauce.
    20 g dried wild mushrooms, 250 ml boiling water
  • Add the olive oil to a large pan and then add the diced onion and grated carrots along with 1/4 tsp salt. Fry over a medium heat, stirring occasionally, for 10-12 minutes until the vegetables have softened.
    1 tbsp olive oil, 2 medium onions, 2 carrots, 1/4 tsp salt
  • Add the minced garlic and fry for 2 minutes.
    2 garlic cloves
  • Add 1/2 of the diced fresh mushrooms and fry for 2 minutes until the mushrooms have softened and reduced in size.
    250 g fresh mushrooms
  • Add the remaining 1/2 of the diced fresh mushrooms and fry for 2 minutes until the mushrooms have softened and reduced in size.
  • Once the wild mushrooms have rehydrated, drain and **reserve** the mushroom water and roughly chop the rehydrated mushrooms. Add both the chopped rehydrated mushrooms and the mushroom water to the pan.
  • Stir in the dry lentils, tinned tomatoes, oregano, rosemary, tomato puree and marmite to the pan. Crumble in the stock cube and stir everything together thoroughly. Add the bay leaves and submerge them in the liquid.
    150 g dry brown lentils, 2 tins chopped tomatoes, 2 tsp dried oregano, 1 tsp dried rosemary, 2 tbsp tomato puree, 1 vegetable stock cube, 1 tsp marmite, 2 bay leaves
  • Bring the mixture to the boil and then reduce the heat. Cover with a lid and simmer for 30-45 minutes or until lentils are cooked, stirring occasionally.
  • Whilst the bolognese sauce is simmering, cook the spaghetti according to the packet instructions, drain it and and set it aside.
    400 g spaghetti
  • Once the lentils in the bolognese are cooked, season the bolognese sauce to taste and then remove it from the heat. Stir through the cooked spaghetti and fresh basil.
    2 tbsp fresh basil
  • Serve topped with grated vegan cheese, a side of vegan garlic bread and fresh basil leaves to garnish.
    grated vegan cheese, vegan garlic bread

Notes

Vegan / Dairy Free / Egg Free
Recipe inspired by: Italy
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 408kcal | Carbohydrates: 76g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 274mg | Fiber: 12g | Sugar: 6g | Net Carbohydrates: 63g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!