Today’s dish is a little bit more on the hearty side yet still super summery, bursting with flavours of sun-drenched tomatoes and basil. This is my attempt at the famous pasta alla bolognese vegan-style – vegan bolognese.
It’s easy to put together, super filling and ideal after a hardcore workout if you or someone you feed happens to be a bit of a fitness enthusiast (looking at you, Duncan) or a gym bunny. All three key components – wholemeal pasta, lentils and walnuts provide plenty of plant-based protein, which aids the muscle recovery process and puts the minds of those who constantly ask if you ‘are getting enough protein?’ at rest 😉 .
fresh basil, to garnish 200 g wholemeal spaghetti (gluten-free for GF version)
title: “Vegan Bolognese” ShowToc: true date: “2024-10-25” author: “Rachel Sheffield”
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💭 Why you should make this bolognese now!
Hearty and filling, surprisingly meaty! Comforting meal. Nothing beats eating warm Italian pasta after a long day! Great for make-ahead. Make this vegan bolognese sauce in a larger batch, and add it to fresh pasta anytime.
Variations and substitutions
Dried green or red lentils. Lentils make this vegan bolognese recipe extra hearty and filling. You can also use red split lentils for a faster cooking time. If using brown or puy lentils, you’ll need to add 5-10 minutes of cooking as they are harder than red lentils. Have extra lentils? Make dal tadka or misir wot! Mushrooms. Other than white button mushrooms, you can also use cremini mushrooms, portobello mushrooms, or shiitake mushrooms. Vegan red wine. Not all red wine are vegan, so make sure to check the label. The best red wine to use would be dry red wine like malbec, chianti, merlot, or cabernet sauvignon, as they add a rich flavor to the bolognese. You can also omit red wine entirely if you prefer an alcohol-free dish. Tomatoes. For this recipe, I used a can of chopped plum tomatoes. But you can also use canned crushed tomatoes and canned whole peeled tomatoes and then crush them by hand. Use tomato paste from a tube, not a can. Soy sauce. I use sodium-reduced soy sauce. For a gluten-free and soy-free alternative, use tamari.
📖 Make the best vegan bolognese
Make the bolognese sauce
Heat a large saucepan over medium heat and add olive oil. Add the chopped onions, celery, mushrooms and carrots to the saucepan. Stir and cook for 8 to 10 minutes until browned. Pour in the red wine and let it reduce for approximately 2 minutes. Next, add the garlic, Italian seasoning, red pepper flakes, tomato puree, balsamic vinegar and soy sauce to the saucepan. Cook for 1 minute. Include the lentils, chopped tomatoes, and vegetable stock to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Loosely cover the pan and let it cook for 30 to 40 minutes until the sauce thickens to your desired consistency. Remember to stir occasionally and add a splash of water if the sauce starts to dry out too much. Meanwhile, cook the spaghetti pasta according to the instructions below. Once lentils are cooked and sauce has thickened, remove from the heat and reserve until the pasta is ready.
Make spaghetti bolognese
Fill a large pot with water and bring it to a boil. Add plenty of salt to the boiling water. Add the spaghetti noodles to the boiling water and cook according to the package instructions until they are al dente (cooked but still firm to the bite). Stir occasionally to prevent sticking. Once done, drain it with a colander and serve the bolognese over the spaghetti.
👩🏽🍳 Tips for the best vegan bolognese
Make the best vegan bolognese recipe by following these expert tips:
⭐ Soak the lentils in water. Before cooking, soak the red lentils in a bowl of cool water for 30 minutes to soften them up. They will also cook much quicker.
Use a food processor to pulse the mushrooms and create a meat-like consistency. Simmer slowly. Let the sauce simmer on low heat for an extended period to allow the flavors to meld and the texture to thicken. Add a pinch of sugar to add a bit of sweetness, balancing the savory flavors and acidity of the tomatoes. Adjust as needed. Taste your sauce frequently while cooking and adjust the seasonings, such as salt, pepper, and herbs to achieve a good balance.
🍴What to serve with vegan bolognese
Vegan bolognese pairs well with a ton of side dishes. My favorites below:
Garlic bread is a classic choice! Fresh green salad, like a garlic lemon kale salad, or a vegan Caesar salad can add a light and crisp contrast to the richness of the bolognese. Roasted veggies, such as Brussels sprouts, or a roasted vegetable salad. Steamed greens, such as a side of steamed broccoli, spinach, or kale.
🍶 Storage and reheating instructions
To store leftover bolognese, transfer it to an airtight container and place in the refrigerator for 3-4 days. For a larger batch, consider dividing the bolognese into smaller portions before storing. To freeze, portion, transfer to a freezer bag and store for 2-3 months. Make sure to remove as much air in the container as possible before sealing and ensure that the sauce is completely cool before freezing. To reheat, thaw it in the refrigerator overnight. Reheat in a saucepan on the stove or in the microwave for 1-2 minutes, or until thoroughly heated.
🍴 More classic vegan recipes
Want plant-based versions of other classic recipes? Check these out:
Vegan Wellington Vegan Shepherd’s PieVegan DrumsticksVegan Turkey RoastVegan Ham
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
