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.)
So, to the recipe.
Spaghetti Bolognese Recipe (Plant-Based, Vegan)
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes
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.
