This vegan bolognese is a hearty, savory and comforting plant-based twist on an Italian classic with a meaty texture. What's even better? It's ready in under an hour.
01
Heat olive oil. Add onions, celery, mushrooms and carrots to the saucepan. Stir and cook until browned.
02
Pour in the red wine and let it reduce for approximately 2 minutes.
03
Add the garlic, other spices and seasonings to the saucepan. Cook for 1 minute.
04
Include the lentils, chopped tomatoes, and vegetable stock to the saucepan. Cook for 30 to 40 minutes.
05
Cook the spaghetti pasta according to package directions. Drain.
06
Serve the bolognese over the spaghetti.
- Use a food processor to pulse the mushrooms and create a meat-like consistency. - Add a pinch of sugar to add a bit of sweetness.