Mushroom and lentil vegan spaghetti bolognese
Loaded with vegetables, this mushroom and lentil vegan spaghetti bolognese sauce is a delicious and familiar go-to family meal that will be enjoyed by everyone.
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Servings: 6
Calories: 471kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 3 sticks celery, finely chopped
- 2 cloves garlic, finely chopped
- 8 button or brown mushrooms, finely chopped (about 120g/1/4lb)
- 1 red capsicum, (bell pepper) cored and finely chopped
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ cup red wine, (optional)
- 2 cans chopped tomatoes in juice
- 2 cups vegetable stock
- ½ cup dried red lentils
- ¼ teaspoon liquid smoke, (optional)
- 1 teaspoon raw sugar, or sweetener of your choice
- Salt and pepper, to season
To serve:
- 500 g regular or gluten free spaghetti noodles, (about 1.1lb)
- 2 tablespoon Finely chopped parsley
Instructions
- Heat olive oil in a wide, deep saucepan or frypan (skillet). Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, red capsicum, sage, oregano and smoked paprika. Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant. This stage should take about 20 minutes in total.
- Add the red wine, if using, and stir for a minute to allow it to evaporate off. Add the canned tomatoes, vegetable stock, lentils, liquid smoke and sugar, along with a little more salt and pepper. Bring to a gently blipping boil, or fast simmer, and leave to cook over a low heat for 45-60 minutes, stirring occasionally. From about 30 minutes onwards, I start to check more often and add more water here and there to stop the mixture from sticking or becoming too thick before the lentils and vegetables have cooked through. The amount of water you need will vary - I usually use about 2 cups of extra water in total.
- When the sauce is done, it will be thick, glossy and richly flavoured. The lentils will have almost disappeared into the sauce, and the vegetables will be tender. Taste and adjust the seasoning with more salt and pepper if needed.
- Cook spaghetti noodles according to packet directions, drain and serve with a generous ladle of bolognese sauce and a sprinkle of chopped parsley.
Notes
- Nutrition information estimated based on 6 serves.
- Serves 6-8 depending on appetite. This recipe is enough for two meals for my family of two adults and two younger children.
Nutrition information
Calories: 471kcal | Carbohydrates: 84g | Protein: 17g | Fat: 6g | Sodium: 542mg | Potassium: 844mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2900IU | Vitamin C: 42.2mg | Calcium: 88mg | Iron: 4.1mg
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