Hearty Vegan Bolognese Spaghetti: A Flavorful, High-Protein Pasta
55 minutes
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About Hearty Vegan Bolognese Spaghetti: A Flavorful, High-Protein Pasta
Conquering the challenge of creating a truly satisfying vegan bolognese, this recipe delivers a rich and complex flavor profile without any meat! I've crafted a hearty sauce using mushrooms, red beans, carrots, and beets, achieving a protein-packed meal that's surprisingly light on added fats – just a teaspoon of olive oil.Traditional bolognese relies heavily on meat for its texture and depth of flavor. My vegan adaptation expertly substitutes these elements, resulting in a surprisingly meaty texture and deep, savory taste. This recipe is perfect for those watching their weight or looking to add more plant-based protein to their diet.The result? A winning vegan bolognese that rivals its meaty counterpart in taste and satisfaction! Prepare to be amazed by the depth of flavor achieved with this simple yet ingenious recipe.
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Recipe Time & More
Prep10 minutes
Cook45 minutes
Total55 minutes
Ingredients
For the Vegan Bolognese Sauce
- 1 tbsp Olive Oil
- 1 cup Mushrooms sliced or chopped
- 1 medium Onion finely chopped
- 2 clove Garlic minced
- 1/2 cup Kidney Beans canned, red, rinsed and drained
- 1 small Carrot finely diced
- 1 small Beetroot finely diced
- 1 tsp Soy Sauce
- 1 tsp Balsamic Vinegar
- 1 tsp Paprika
- 1 tsp Italian Herbs basil, dried, such as oregano, thyme
- 1-2 Bay Leaves
- 1 cup Tomato Puree
- 2 cups Vegetable Broth or water
- Herbs for garnish, fresh, such as parsley or basil
Instructions
Prepare the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside.
Sauté the Mushrooms
- Heat the olive oil in a large saucepan over medium-high heat. Add the sliced mushrooms and sauté until softened and lightly browned, about 5-7 minutes.
Build the Bolognese Sauce
- Add the finely chopped onion and minced garlic to the saucepan with the mushrooms. Sauté until the onions are softened and translucent, about 3-5 minutes. Stir in the soy sauce and cook for another minute.
Combine Ingredients
- Add the tomato puree, red kidney beans, diced carrots, and diced beetroot to the saucepan. Stir in the paprika, dried Italian herbs, and bay leaves. Pour in the vegetable broth and bring to a simmer.
Simmer the Sauce
- Reduce the heat to low, cover the saucepan, and simmer for 30 minutes, or until the sauce has thickened and the flavors have melded. Stir occasionally.
Combine and Serve
- Add the cooked spaghetti to the bolognese sauce and toss to coat. Garnish with fresh herbs and serve immediately.
Recipe Notes
Expert Tips for the Best Vegan Bolognese:
- For a richer flavor, use a high-quality tomato puree or passata.
- Feel free to add other vegetables like zucchini or bell peppers to the sauce.
- If you prefer a thicker sauce, simmer it uncovered for a longer period to reduce the liquid.
- To enhance the "meaty" texture, consider adding a tablespoon of nutritional yeast for a cheesy, savory note.
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Recipe Nutrition
Calories: 368kcalCarbohydrates: 75gProtein: 16gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 306mgPotassium: 1360mgFiber: 11gSugar: 16gVitamin A: 5887IUVitamin C: 28mgCalcium: 95mgIron: 6mg
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This looks incredible! I need to try it.
This is so inspiring! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.