My son is home for a couple of days from his studies abroad, so I must decide what to cook for him.
Spaghetti Bolognese it is!
The plant-based version of the dish, of course.
So, what can you substitute for meat in Bolognese?
Lentils, which have a meaty texture and are full of protein, make a great ground meat substitute. Add mushrooms (for savory flavor) and quinoa (optional, for chewy texture) to make your lentil Bolognese really shine.
Legumes in general, and lentils in particular, are overlooked by many people, but their versatility and nutritional value make them a game-changer for super-charging plant-based meals. Legumes are the wallflowers of the food world. Standing there in the back of the pantry, modestly packed with nutrients, quietly good for the planet, and utterly versatile, but they rarely get invited to the main event. In the U.S., they’re barely considered a side dish, if even that, let alone a star. And it’s a shame—because legumes are kind of amazing. Actually, scratch that—they’re completely amazing.
There are many variations of this recipe, but here’s the gist.
Mind you, if you ask an Italian, the traditional bolognese, usually doesn’t have any tomato in it. It’s a slow-cooked ragu made from beef with a blend of vegetables called a “soffritto” and a splash of milk (I mean, what?). It’s a hearty dish so comforting, like a hug after a long day.
And this recipe nails it, even if it’s way off from the original.
This Hearty Vegan Bolognese is exactly that. It’s rich, savory, and packed with deep umami flavor—and no meat required. Whether you’re serving it over pasta, noodles, zoodles (, or piling it into a lasagna, this bolognese delivers all the comfort of the Italian classic while being completely plant-based. (In case you’re wondering what zoodles are, they are essentially zucchini noodles, where raw zucchini is transformed into a pasta-like shape with a spiralizer or other cutting methods.)
Course: Main Course; Cuisine: Italian, Vegan; Servings: 4 serving
Calories: 228kcal
Ingredients
For the Sauce:
2 tablespoons olive oil
1 medium onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup mushrooms, chopped (optional, for that extra “umami oomph”)
1 cup dried brown, green, or beluga lentils (or 1 can, drained and rinsed)
1/2 cup red wine (optional—if you’re feeling fancy)
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 bay leaf
2 cups vegetable broth or water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional, for a subtle smoky edge; or use 1 teaspoon of liquid smoke)
A pinch of red pepper flakes (more if you like spicy)
Salt and pepper, to taste
For the Pasta:
Spaghetti noodles (or any pasta you like)
For Garnish:
Fresh basil, roughly chopped
A drizzle of extra virgin olive oil (if you’re feeling extra indulgent)
Method
Prep the Veggie Squad: Heat the olive oil in a large, deep skillet or saucepan over medium heat. Toss in the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the aroma makes you question why you ever settled for boring takeout.
Garlic & Mushrooms to the Rescue: Add the minced garlic (and mushrooms, if using) to the pan. Cook for another 2-3 minutes until fragrant and the mushrooms have released their moisture. Your kitchen should smell like a five-star Italian trattoria by now!
Lentils Join the Party: Stir in the lentils. If you’re using dried lentils, give them a quick rinse before adding. Let them toast in the veggie mixture for about a minute to absorb all that flavorful goodness.
Wine Not? Pour in the red wine (if using) and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld. If wine isn’t your jam, simply skip this step and proceed to the next.
Tomato Time: Stir in the crushed tomatoes, tomato paste, and vegetable broth. Add the bay leaf, oregano, basil, thyme, smoked paprika, red pepper flakes, and a generous pinch of salt and pepper. Bring the whole concoction to a simmer.
Simmer, Simmer, Simmer: Reduce the heat to low and let the sauce simmer uncovered for 25-30 minutes. Stir occasionally. The lentils should be tender and the sauce thickened to perfection—rich, hearty, and begging to be spooned over pasta.
Pasta Party: While your sauce is working its magic, cook the spaghetti noodles according to the package directions. Drain and set aside. Feel free to toss them with a bit of olive oil to prevent sticking.
Assembly & Finale: Remove the bay leaf from your sauce and give it a taste. Adjust seasonings if needed. Then, serve a generous ladle of your lentil bolognese over a bed of spaghetti. Garnish with fresh basil and an extra drizzle of olive oil for that final, Instagram-worthy flourish.
Enjoy & Share: Dig in and savor the flavors! This dish isn’t just a meal—it’s a celebration of plant-powered deliciousness. Bonus points if you share it with friends and watch their jaws drop at the revelation that you didn’t use any meat.
Storage tip: Leftovers? This sauce tastes even better the next day. Store in the fridge for up to 5 days or freeze for a quick future meal.
Bon appétit!
Enjoy this edgy, plant-based twist on a classic, and let the lentils lead the flavor revolution in your kitchen!
You’ll find this recipe (or one like it) in my new upcoming plant-powered cookbook!
It’s still in the works as a part of my Green Reset series—in the meantime, check out my other cookbooks and children’s books on Amazon.
You may think that a plant-based Thanksgiving is a blasphemy, and see no reason why we should give up the tradition of eating a turkey, replacing it with a stuffed pumpkin, tofurky, or whatever, but please hear me out.
As much as we like to stick to traditional way of doing things, and protest against changing anything for the sake of TRADITION—the most important criteria for keeping a tradition should be how well those traditions are serving us TODAY, knowing what we know, being who we are RIGHT NOW.
The most important criteria for keeping or changing a tradition should be—how well those traditions are serving us TODAY, knowing what we know, being who we are RIGHT NOW.
And right now our planet is in trouble. Scientists say we are heading towards planetary breakdown, and even if we ended fossil fuels today, our food system alone would send us over 1.5 degrees Celsius warming, with animal agriculture being the worst offender*.
With 8 billion of people in the world, and 80 billion of land animals and trillions of sea animals killed each year; we truly have a huge sustainability problem on our hands, and even switching to “free-range,” “cage-free,” “organic” meat and dairy, as some propose, will only make the matter worse.
Turkeys do not smile very much! Dang they have no reason, especially on Thanksgiving!
So, back to Thanksgiving.
It is generally believed that in 1621, the Pilgrims invited Wampanoag Indians to a feast in Plymouth Colony to celebrate their first harvest with turkey, sweet potatoes, cranberry sauce, and pumpkin pie.
Well, maybe it happened like that, but from what we know today, probably not.
Traditions that relate to certain events in the past often bear little resemblance to the actual events—and it’s okay.
FACT: Thanksgiving as we know it was created by ‘Mary Had a Little Lamb’ author—not the Pilgrims
Sarah Josepha Hale – does that name mean anything to you?
You may not have heard of her, but she is the woman who created Thanksgiving as we now celebrate it.
This may come as a surprise to you, because it’s a little known fact, but without Sarah Jessica Hale there would be no Thanksgiving as we know it.
Without Sarah Josepha Hale—later known as “the Mother of Thanksgiving”—there would be no turkey on the table, no gravy, no cranberry sauce, and no pumpkin pie.
Most importantly, there would be no Thanksgiving as a national holiday.
She was the one who conceived the idea, and then shaped the entire celebration—complete with putting together the menu items and the recipes that are now familiar to everyone across North America and beyond.
Yes, festive thanksgiving dinners were celebrated around the country, but not necessarily on the same day and not necessarily with the same food, and they were not given in the celebration of the 1621 feast.
It was Sarah Josepha Hale, an author, poet and magazine editor, a feminist, and an influential woman of her time (and the author of the poem “Mary Had a Little Lamb”) who conceived the idea of the thanksgiving celebration and making it into a national holiday.
She had a VISION, and she CONSISTENTLY and TIRELESSLY WORKED toward fulfillment of that vision. She wrote letters and articles, spoke to people, sent petitions to politicians and presidents—until they listened.
She wrote not one, not two letters—but probably dozens, maybe even hundreds. She did that not for a week or a month, but over the period of many years.
In fact, for forty years, she lobbied any and all politicians she could, ultimately appealing to President Lincoln himself.
She kept doing it, even though probably at the beginning nobody listened to her. But she had not stopped … until it worked.
Finally, in the summer of 1863, on the heels of the decisive battles of Gettysburg and Vicksburg, President Lincoln granted her wish declaring Thanksgiving a national holiday.
And Sarah Josepha Hale knew exactly how this holiday celebration should look like. In her 1823 novel ‘Northwood; or, a Tale of New England’, she devoted an entire chapter to one such dinner, describing it in much detail, complete with roast turkey, gravy, and pumpkin pie.
As a result of her commitment, her passion, her belief, she single-handedly accomplished a huge goal influencing the lives of millions. She created one of the biggest holiday traditions—Thanksgiving as we know it—which bears little resemblance to the original celebration.
Ironically, apart from the food that is served during this holiday, today’s Thanksgiving bears little resemblance to Sarah Josepha Hale’s vision, either. The rather solemn celebration, that was about giving thanks, helping the poor and feeding the homeless, turned into a thanksgiving extravaganza, complete with the Macy’s Day Parade, football games galore, and enough food wasted to sink a ship.
What Was Done – Can be Un-Done
Unfortunately, what Hale had created with good intentions is hurtful for the animals, for people, and our planet. As a result of her work, commitment, and passion millions of animals are bread every year for the sole purpose of being killed, baked and served as a centerpiece on the Thanksgiving table–while people gather around to celebrate and give thanks.
Unfortunately, that’s her legacy.
Quite depressing, really. Tragic, even.
So why do I even talk about it?
Because what she did – can be undone.
Today, we can create NEW TRADITIONS.
Traditions that are just and COMPASSIONATE, truly HUMANE and JOYFUL.
Traditions that don’t require hurting anyone and don’t damage our planet.
Today, it’s time for new Thanksgiving traditions.
Traditions that are about giving thanks, being gentle and compassionate towards all beings.
If you think that’s impossible, that it will be an affront to the original Thanksgiving celebration that took place in 1621—think again.
The way we celebrate this holiday has very little to do with what the original celebration looked like, and everything to do with a vision of one influential woman, whom we know little about today.
It’s okay to shape new traditions. It’s okay to change traditions. Sarah Josepha Hale taught us how.
That’s the positive part of her legacy.
We can follow in her footsteps—with DETERMINATION, COMMITMENT, and PASSION—to re-invent the Thanksgiving tradition, as well as other traditions around the globe.
