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Spicy Vegan Mushroom Bolognese Recipe

Spicy Vegan Mushroom Bolognese recipe


This is a vegan twist on the classic Bolognese sauce. It's made with mushrooms, lentils, and a spicy tomato sauce. You cook it all together and serve it over your favorite pasta. It's a yummy dinner that's good for you and the planet!


1 large onion, diced
2 medium carrots, diced
3 stalks of celery, diced
4 cloves of garlic, minced
500 g cremini mushrooms, finely chopped
240 g cooked green lentils
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
800 g canned crushed tomatoes
400 g spaghetti
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
Salt to taste
Black pepper to taste


Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery with a pinch of salt and pepper, and cook for about 10 minutes until the vegetables are soft.
Stir in the minced garlic, smoked paprika, and cayenne pepper, and cook for another 2 minutes until fragrant.
Add the finely chopped mushrooms to the pot and cook for about 10 minutes, or until the mushrooms have released their moisture and started to brown.
Mix in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes and add the cooked green lentils. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 25 minutes, stirring occasionally.
While the sauce simmers, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Once the sauce has thickened, season with additional salt and pepper to taste. Add the cooked spaghetti to the sauce, tossing to coat the pasta evenly.
Serve the spaghetti with a sprinkle of fresh basil on top.

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