Vegan Bolognese

Ingredients

• 400 g Spaghetti (dry, broken in half for easier stirring)
• 300 g Mixed Mushrooms (cremini, shiitake, and button, sliced)
• 1 medium Onion (finely diced)
• 1 large Carrot (peeled and diced small)
• 2 stalks Celery Stalks (chopped)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste (concentrated, no added sugar)
• 2 cup Water (room temperature)
• 1 cup Brown Lentils (rinsed, cooked until tender (about 20 min))
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Turmeric Powder (ground, adds warm flavor and color)
• 1 tsp Dried Oregano
• ¼ tsp Ground Nutmeg
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Dice the onion, carrot, and celery into small uniform pieces. Slice the mushrooms and mince the garlic.

   Time: PT5M

2. Rinse Lentils

   Place the brown lentils in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

3. Cook Spaghetti

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook according to package directions until al dente. Drain and set aside.

   Time: PT10M

   Temperature: 212°F

4. Sauté Base Vegetables

   Heat olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent.

   Time: PT5M

   Temperature: medium heat

5. Add Garlic and Turmeric

   Stir in the minced garlic and turmeric powder. Cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

6. Incorporate Tomato Paste

   Add the tomato paste and cook, stirring constantly, for 2 minutes to caramelize the natural sugars.

   Time: PT2M

   Temperature: medium heat

7. Add Liquids and Mushrooms

   Pour in the water, return the sliced mushrooms to the pan, and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: low simmer

8. Season the Sauce

   Stir in dried oregano, ground nutmeg, salt, and black pepper. Adjust seasoning to taste.

   Time: PT1M

9. Simmer the Bolognese

   Reduce heat to low and let the sauce simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: low simmer

10. Add Lentils

    Stir the cooked lentils into the sauce and simmer for an additional 5 minutes to allow flavors to meld.

    Time: PT5M

    Temperature: low simmer

11. Combine Pasta and Sauce

    Add the drained spaghetti to the skillet, tossing to coat each strand evenly with the sauce. Cook together for 2 minutes so the pasta absorbs some flavor.

    Time: PT2M

    Temperature: medium heat

12. Serve

    Plate the spaghetti bolognese, garnish with a sprinkle of fresh parsley if desired, and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

60 g

Fat

6 g

Fiber

8 g