Ingredients
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Ingredients
- 1.50 tsp tomato purée
- 6 garlic cloves, sliced
- 375 g dried green lentils
- 3 celery stick, finely chopped
- 3 carrot, finely chopped
- 375 g chestnut mushrooms, chopped
- 810 g spaghetti
- 375 g portobello mushrooms, sliced
- 1200 g whole plum tomatoes
- 1.50 onion, finely chopped
- 1.50 tsp Marmite
- 3 fresh basil leaves
- 1.50 tsp soy sauce
- 150 ml vegan red wine (optional)
- 4.50 tbsp olive oil
- 45 g dried porcini mushrooms
- 6 thyme sprigs
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Vegan bolognese
Instructions
Step 1
Pour 400ml of boiling water over the dried porcini and let them soak for 10 minutes until rehydrated. In the meantime, heat 1 tablespoon of oil in a large saucepan. Add the onion, carrot, celery, and a pinch of salt. Cook gently, stirring occasionally, for 10 minutes or until the vegetables are soft. Take the porcini out of the liquid, reserving the flavorful stock, and roughly chop the mushrooms. Set both the chopped mushrooms and the stock aside.Step 2
Introduce the garlic and thyme to the pan. Cook for 1 minute, then mix in the tomato purée and cook for an additional minute. If using, pour in the red wine and cook until it's almost evaporated, then add the lentils, reserved mushroom stock, and tomatoes. Bring everything to a boil, then lower the heat and allow it to simmer with a lid on.Step 3
In the meantime, heat up a large frying pan. Pour in the remaining oil and add the chestnut, portobello, and rehydrated mushrooms. Cook until any liquid has evaporated and the mushrooms have turned a deep golden brown. Add the soy sauce and mix everything thoroughly, then transfer the mushrooms to the lentil mixture.Step 4
Mix in the Marmite and keep cooking the ragu over low-medium heat, stirring from time to time, for 30-45 mins until the lentils are tender and the sauce is thick and reduced. Add extra water if needed. Discard the thyme sprigs and adjust the seasoning to taste.Step 5
Prepare the spaghetti in a big pan filled with salted water, cooking it for 1 minute less than indicated on the package. Drain the pasta, keeping aside a ladleful of the cooking water. Mix the spaghetti with the sauce, adding a bit of the reserved starchy liquid to slightly thin the ragu, ensuring the pasta holds onto the sauce. Garnish with fresh basil and a sprinkle of black pepper before serving.
Recipe Story
Vegan Bolognese: A Hearty Plant-Based Twist
Welcome to a culinary journey where classic meets contemporary with our Vegan Bolognese. This delightful dish transforms traditional flavors using purely plant-based ingredients to create a meal that is both hearty and wholesome. Perfect for those who seek comfort without compromising on nutrition or ethical choices, our vegan bolognese is sure to become a staple at your dining table.
Main Flavors and Ingredients
The rich, savory flavor of this Vegan Bolognese stems from a harmonious blend of ingredients. Earthy dried porcini mushrooms add depth, while a trio of onion, celery, and carrot brings the classic aromatic base synonymous with any proper bolognese sauce. Tomato purée and whole plum tomatoes provide a robust, slightly tangy backbone, expertly complemented by the umami notes of soy sauce and Marmite.
The addition of green lentils makes this dish not only nutritious but also offers a delightful texture, contrasting beautifully with the tender chestnut and portobello mushrooms. A hint of optional vegan red wine lends a touch of sophistication and depth, while fresh basil leaves garnish the dish with a refreshing herbal note.
Quick Prep and Nutritional Benefits
With just 20 minutes of prep time, this recipe is incredibly convenient for busy lifestyles, yet rich in nutritional benefits. Green lentils are a fantastic source of plant-based protein and fiber, providing a satisfying and healthy option for vegans and non-vegans alike. The combination of vegetables ensures you receive a range of vitamins and minerals, supporting a well-rounded diet.
Serving Suggestions and Variations
Our Vegan Bolognese pairs perfectly with traditional spaghetti, but for an enticing gluten-free variation, consider serving it over zucchini noodles or your favorite gluten-free pasta. To elevate the dining experience, sprinkle a bit of nutritional yeast over the dish, adding a cheesy flavor without the dairy.
For a personalized touch, feel free to add or substitute vegetables based on seasonal availability or personal preference. Consider tossing in some bell peppers or spinach for an extra nutritional punch. Whether you serve it as is or with customized touches, this vegan bolognese promises a flavorful, guilt-free indulgence.
Ready to impress friends, family, or simply treat yourself? Dive into the recipe and discover how plant-based ingredients can come together to create a comforting classic with a modern twist.
