By Bring Vegan Spaghetti Bolognese to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Vegan Spaghetti Bolognese captures the essence of healthy & special diet|gluten-free while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Vegan Spaghetti Bolognese becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup lentils (cooked)
1 small onion (chopped)
2 garlic cloves (minced)
1 can (14 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup vegetable broth
1 tsp dried oregano
1 tsp dried basil
2 tbsp olive oil
Salt and pepper to taste
12 oz spaghetti (use gluten-free if needed)
Vegan Parmesan (for serving)
PREPARATION STEPS
Cook spaghetti as per package instructions, drain, and set aside.
In a large pan, heat olive oil and sauté onions until soft. Add garlic and cook for 1 minute.
Stir in cooked lentils, diced tomatoes, tomato paste, vegetable broth, oregano, basil, salt, and pepper. Simmer for 20-25 minutes.
Serve the lentil Bolognese sauce over the spaghetti, and sprinkle with vegan Parmesan.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
