Vegan Bolognese
A comforting and hearty vegan bolognese over whole wheat spaghetti that is done in 30 minutes with all the traditional flavors.
Servings: 8
Calories: 323kcal
Equipment
Ingredients
- 1 yellow onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 3 tablespoon tomato paste
- 2 cand tomato sauce 15 ounces
- ¼ cup dry white wine
- 1 cup brown lentils
- ½ cup low-fat coconut milk
- 2 bay leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 16 oz whole wheat spaghetti
- fresh parsley for garnish
- vegan parmesan or nutritional yeast
Instructions
- Prepare the pasta according to the package instructions.
- Sauté the diced onions, celery, and carrots in a ¼ cup of vegetable stock or olive oil for 5 minutes or until they become tender.
- Stir in the tomato paste, tomato puree, lentils, salt, pepper, and bay leaves. Bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.
- Remove the bay leaves from the pot. Stir in the coconut milk.
- Drain the spaghetti and incorporate it into the lentil bolognese! Serve topped with fresh parsley and vegan parmesan cheese, or a sprinkle of nutritional yeast.
Notes
Tips for Making Vegan Bolognese
- Incorporate the pasta into the sauce before serving by adding the drained pasta to the saucepan.
- To make this low-carb or add more veggies, serve with zucchini noodles instead of whole wheat spaghetti.
- For an authentic bolognese, add ¼ cup of red wine.
- Serve with fresh chopped parsley.
- Sprinkle with vegan parmesan cheese or nutritional yeast.
- Store in an airtight container for up to 5 days. It will taste best reheated if you prepare the pasta fresh when served.
- Freeze in an airtight container for up to 2 months. Prepare pasta fresh when you're ready to serve.
- Reheat in a saucepan over medium. If frozen, transfer to the fridge to defrost overnight, then reheat on the stove.
Nutrition
Calories: 323kcal | Carbohydrates: 64g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 532mg | Potassium: 578mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1657IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 5mg