Hearty & Healthy Vegan Bolognese with Spaghetti Squash (The Ultimate Plant-Based Comfort Food)
Prepare to be amazed by this incredible Vegan Bolognese Recipe – it’s so rich and satisfying, even the most devoted meat-eaters won’t miss a thing! Boasting big, bold flavors and a powerful umami punch from a generous blend of mushrooms and lentils, this plant-based bolognese is destined to become a staple in your kitchen. I particularly love serving this hearty, nutrient-dense sauce over fluffy strands of spaghetti squash for a truly wholesome, flavorful, and incredibly satisfying dinner. It’s the perfect harmony of healthy ingredients and decadent taste!
This post has been updated from the original, which was posted October 22, 2018. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
This easy vegetable bolognese, paired with tender spaghetti squash, offers an enormously satisfying meal that is also remarkably light and healthy. Yes, you heard that right – both can be true! This recipe defines healthy comfort food, delivering a deeply flavorful experience without weighing you down. It’s perfect for those seeking a nutritious yet indulgent dinner option.
Our vegan bolognese sauce is brimming with a colorful array of fresh vegetables and thoughtfully layered with aromatic spices, creating a truly flavorful plant-based meal that everyone at your table will adore. It’s exactly what you crave when you desire a hearty sauce. Serving it over spaghetti squash is a brilliant way to keep the carbs and calories in check while still enjoying a pasta-like experience. This dish proves that healthy eating can be incredibly delicious and utterly fulfilling.
Why You’ll Love This Vegan Bolognese Recipe
This Vegan Bolognese with Spaghetti Squash is more than just a meal; it’s a culinary experience designed to delight your senses and nourish your body. Here’s why this recipe will quickly become a favorite:
- Effortless Preparation: This recipe is surprisingly easy to make, using common, wholesome ingredients you likely already have in your pantry. No obscure ingredients or complicated techniques required!
- Packed with Nutrients: Each serving offers a wealth of essential vitamins, minerals, and fiber, making it incredibly nutrient-dense. You get a lot of nutritional value for a relatively small caloric intake, supporting your well-being with every bite.
- Authentic Italian-Inspired Flavors: Our full-bodied vegan sauce is lovingly crafted to capture the essence of classic Italian Bolognese. With rich, deep flavors, it truly tastes like the traditional dish you know and love, but entirely plant-based.
- A Satisfying Plant-Based Feast: This isn’t just a “good for vegan” dish; it’s genuinely delicious and deeply satisfying for everyone, regardless of dietary preferences. It’s a meal that brings people together.
- Versatile Leftovers: Don’t let any leftover vegan bolognese go to waste! A scoop of this flavorful sauce is absolutely fabulous served on top of a fresh, crisp salad, transforming it into a hearty and exciting lunch.
- The Perfect Cold-Weather Comfort: When the temperatures drop, this warm and hearty dish is exactly what you need. It provides a comforting embrace that warms you from the inside out, making it ideal for cozy evenings.
- Healthy and Light, Never Heavy: Despite its richness, this meal is designed to be light and nutrient-dense. You’ll feel energized and satisfied without the heavy, sluggish feeling often associated with traditional comfort foods.
- Craving-Crushing Pasta Alternative: Satisfy your deepest pasta cravings without relying on processed, packaged foods. Spaghetti squash provides a natural, wholesome “noodle” base that perfectly complements the robust sauce.
- Allergy-Friendly Goodness: Naturally vegan and gluten-free, this recipe ensures that almost everyone can enjoy a delicious and worry-free meal together. It’s an inclusive dish that caters to various dietary needs.
Key Ingredients and Smart Substitutions
Crafting the perfect vegan bolognese requires a thoughtful selection of ingredients, each contributing to its rich flavor and satisfying texture. Here’s a detailed look at what you’ll need and how to make smart substitutions if necessary:
- RED LENTILS: These small but mighty legumes are the star of our bolognese, providing a substantial source of plant-based protein, dietary fiber, and sustained energy. They are also known to help lower the risk of heart disease. Crucially, their ability to break down as they cook provides a texture remarkably similar to traditional meat sauce. For a substitution, yellow split lentils work well. Avoid black or brown lentils, as they require longer cooking times, often need soaking, and won’t achieve the same desired “fall-apart” consistency.
- MUSHROOMS: Beyond their earthy flavor, mushrooms are nutritional powerhouses, boosting immunity, helping to lower cholesterol, and offering anti-inflammatory properties. They are rich in B and D vitamins, beneficial for brain health, and possess cancer-fighting compounds. In this recipe, mushrooms are absolutely essential for delivering that deep, savory vegan umami. If you need to omit mushrooms due to preference or allergy, add 1 tablespoon of miso paste for umami depth and ¼ cup of extra finely chopped nuts for texture.
- WALNUTS: A fantastic plant-based source of Omega-3 fatty acids, walnuts are also packed with antioxidants and protein. They play a role in reducing inflammation, promoting a healthy gut microbiome, and assisting with weight management. Their finely chopped texture adds a delightful richness and “meatiness” to the sauce. You can substitute walnuts with any finely chopped nut or seed, such as pecans, cashews, or sunflower seeds, ensuring they are chopped very finely for the best texture.
- TOMATOES: The foundation of any great bolognese, tomatoes are an excellent source of the potent antioxidant lycopene, which is linked to a lower risk of prostate cancer, heart disease, and macular degeneration. We use canned diced tomatoes for convenience and consistency. If diced tomatoes aren’t available, crushed tomatoes or a can of whole peeled tomatoes (which you can easily chop yourself) are excellent alternatives.
- ONIONS, CARROTS, CELERY, GARLIC: This aromatic quartet forms the classic “soffritto,” the flavor-building backbone of Italian cuisine. Each ingredient contributes low-calorie, plant-based nutrients and deepens the overall taste profile. I particularly love how the shredded carrots add a subtle sweetness and a pleasant texture to the sauce, while garlic provides a pungent depth.
- SPICES: A thoughtful blend of Italian basics forms the aromatic heart of this bolognese. Dried basil and oregano bring classic Mediterranean notes, while a touch of paprika adds a bold, warm flavor and a beautiful hue. Feel free to adjust these to your taste preferences.
- RED WINE: Traditionally, red wine is used in bolognese to deglaze the pan and build complex layers of flavor without relying on excessive salt or fat. The alcohol evaporates during cooking, leaving behind a concentrated balance of sweet and savory notes. If you prefer not to use wine, a good substitute would be tomato juice, or even a splash of vegetable broth combined with a teaspoon of vegan Worcestershire sauce for added depth.
- TAMARI: I opt for low-sodium, gluten-free tamari, which provides a wonderful depth of savory flavor without adding excessive sodium to the dish. It’s a fantastic way to enhance the umami profile. Great substitutes include coconut aminos for a soy-free option, or 1 tablespoon of light miso paste mixed with 1 tablespoon of water, stirred in at the end of cooking.
- ALMOND MILK: A touch of plant milk adds a subtle creaminess and richness to the bolognese. Any unsweetened plant milk would work well in this recipe. I often use my homemade almond milk, as it’s easy to prepare and I always have it on hand. Oat milk or soy milk are also excellent choices for a creamy finish.
Meet Your New Favorite “Pasta”: Spaghetti Squash
Spaghetti squash is a truly remarkable winter squash that serves as a fantastic, nutrient-dense alternative to traditional pasta. It’s naturally lower in carbohydrates and calories, yet surprisingly rich in beneficial nutrients like Vitamin C, beta-carotene, and dietary fiber. Its mild, slightly buttery flavor is wonderfully neutral, meaning it readily absorbs and enhances the flavors of whatever sauce you pair it with, allowing our vibrant vegan bolognese to truly shine.
To achieve those coveted long, tender strands that beautifully resemble angel hair pasta, you’ll want to follow our specific preparation method outlined below. The goal is to release excess moisture, preventing a soggy texture and ensuring perfectly al dente “noodles.” Remember, while the flesh is delicious, the skin of this squash is not edible.
Preparing Perfect Spaghetti Squash Strands
The secret to perfectly stringy spaghetti squash lies in a simple yet crucial preparation step: removing excess moisture. This ensures you’ll get those beautiful, long, al dente strands that mimic angel hair pasta, rather than a watery or mushy texture. Let’s get started:
Using a sharp, sturdy knife, carefully cut the spaghetti squash into 1 to 2-inch horizontal rings. This horizontal cutting technique, rather than cutting it lengthwise, is the key to achieving those desirable long, unbroken, tender “noodles.” A 5-inch paring knife or a sharp chef’s knife can make this task considerably easier. Once sliced, use your knife or a spoon to carefully cut out and remove the stringy, seedy center from each ring, leaving you with clean, donut-shaped squash rings.
Next, lay your spaghetti squash rings out in a single layer on a clean kitchen towel. Liberally sprinkle them with kosher salt; this will help draw out excess moisture. Allow the rings to sit and “sweat” for 15-20 minutes. After this time, gently use a paper towel to brush off the salt and blot away any accumulated water. This crucial step prevents your squash from becoming watery when roasted, guaranteeing delightful, firm strands.
While the spaghetti squash is resting, you can efficiently begin preparing your flavorful vegan bolognese sauce. Before you start cooking, make sure all your vegetables are prepped: dice the onion, shred the carrot (using a box grater works perfectly), cut the celery into small dice, and mince the garlic (or use a microplane for an even finer zest). Ensure your mushrooms are diced small and your walnuts are finely chopped; a spice grinder can make quick work of the walnuts. The active cooking process for this bolognese goes quite quickly, so having all your ingredients prepped and ready (a technique known as “mise en place”) before you begin will ensure a smooth and enjoyable cooking experience!
Begin by heating a large skillet (a cast iron skillet works wonderfully for this) over medium heat, then add a drizzle of olive oil. Sauté the diced onions, celery, and shredded carrots until they become softened and translucent, about 5-7 minutes. Next, stir in the minced garlic and dried spices, continuing to cook for another 1-2 minutes, stirring constantly to prevent the garlic from burning and ensuring the spices release their fragrant aromas.
Now, stir in the small diced mushrooms and continue cooking for approximately 5 minutes until they soften and release their natural juices. This step is crucial for developing deep umami flavor. Once the mushrooms are tender, add the well-rinsed red lentils and finely chopped walnuts to the skillet. Mix all the ingredients thoroughly to combine, coating everything evenly with the sautéed aromatics and spices.
Next, it’s time to deglaze the pan. Pour in the red wine, and use a wooden spoon to vigorously scrape up any delicious browned bits that have stuck to the bottom of the skillet. These flavorful morsels will add incredible depth to your sauce. Once deglazed, stir in the canned diced tomatoes, almond milk, and tamari. Mix all the ingredients thoroughly until well combined.
Give the sauce a good stir and bring it to a gentle boil. Once boiling, reduce the heat to a low simmer, add the bay leaves, and let it cook for a full 30 minutes. Remember to stir occasionally to prevent sticking. About halfway through the simmering time (after 15 minutes), add approximately ½ cup of water, stir well, and continue cooking at a low simmer. This helps achieve the perfect consistency and ensures the lentils cook thoroughly.
Now, let’s return to our spaghetti squash! At this point, retrieve your squash rings and use a paper towel to thoroughly wipe off any remaining salt and moisture that has accumulated. Arrange the rings in a single layer on a parchment-lined baking sheet. If necessary, use two trays to avoid overcrowding, ensuring even cooking. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast in a preheated 425°F (220°C) oven for approximately 25 minutes, or until the squash is tender but still retains a slight bite – you don’t want it mushy!
Once the spaghetti squash is perfectly roasted and tender, use two forks to gently pull the spaghetti-like strands away from the skin. The flesh should separate easily and form long, intact strands, beautifully resembling angel hair pasta. Continue this process until all the squash flesh has been pulled from its rings. Transfer the fluffy squash “noodles” onto a large serving platter or individual plates, ready to be topped with our luscious vegan bolognese sauce.
Finally, remove the bay leaves from your simmering red lentil bolognese. You can serve it chunky, as is, appreciating its rustic texture. Alternatively, for a smoother, more refined sauce resembling a vegan ragu, use an immersion blender to partially purée a portion of the sauce directly in the pot. This creates a delightful balance of creamy and chunky textures, enhancing the overall mouthfeel. Ladle generously over your spaghetti squash and prepare to enjoy a truly magnificent plant-based meal!
Debra’s Pro Tips for Success
Mastering this recipe is simple with a few insider tricks. Here are my top tips to ensure your Vegan Bolognese with Spaghetti Squash turns out perfectly every time:
- Don’t Skip the Salted Squash: It might seem like an extra step, but taking a minute to salt the spaghetti squash rings and allow them to “sweat” is absolutely crucial. This process draws out excess moisture, guaranteeing your “pasta” strands are firm, distinct, and never soggy. This small effort makes a huge difference in texture.
- Customize Your Bolognese Texture: The beauty of this recipe is its adaptability. I personally love a bolognese with a varied texture – partially creamy and somewhat chunky. To achieve this, I use an immersion blender to lightly blitz a portion of the sauce. Be mindful that immersion blenders can splatter, so ensure your pot has high enough sides. If not, you might want to transfer a portion to a regular blender, purée it, and then mix it back into the pot. This is an optional step, and the sauce will be delicious chunky or smooth.
- Optimal Storage for Leftovers: For the best results and to prevent the spaghetti squash from becoming watery, always store leftover spaghetti squash separately from the vegan bolognese sauce. When you’re ready to reheat, simply combine the desired portions. This keeps both components fresh and flavorful.
Beyond Bolognese: What to Serve with Spaghetti Squash
While this insanely delicious vegan bolognese is a perfect match for roasted spaghetti squash, its neutral, mild, and slightly buttery flavor makes it incredibly versatile. It’s fantastic on its own with just a sprinkle of salt and crushed red pepper. The squash truly takes on the flavor of any sauce you put on it, allowing the sauce to be the star. If you’re looking for other creative ways to enjoy your roasted spaghetti squash beyond this vegetable ragu, here are some of my top sauce choices:
- Vegan Mushroom Stroganoff Recipe: This is an absolutely divine combination! The rich and decadent flavors of a creamy mushroom stroganoff are wonderfully balanced by the healthy, light strands of spaghetti squash, creating a truly luxurious and tasty meal.
- Fresh Vegan Basil Pesto: If you’re a fan of delicate angel hair pasta tossed with vibrant pesto, you will absolutely adore this pairing. The fresh, aromatic basil pesto clings beautifully to the spaghetti squash strands, creating a light yet incredibly flavorful dish.
- Easy Vegan Gravy: I know, I know… this might sound a bit unconventional, but trust me on this one! My husband swears by this combination. The savory, comforting gravy creates a surprisingly delicious and hearty meal when generously poured over spaghetti squash.
- Oil-Free Romesco Sauce: Transform this vibrant, smoky romesco dip into a creamy, dreamy, and decadent sauce by simply adding ½ cup of almond milk. It’s a quick and easy sauce you can whip up in just 5 minutes using simple pantry ingredients, perfect for a flavorful weeknight meal.
- Carrot Top Pesto: Think outside the box with your pesto! This recipe utilizes neglected carrot tops, offering a fresh and unique take on pesto. It’s a fantastic option when fresh basil isn’t readily available and provides a wonderful earthy flavor to complement the squash.
- Versatile Green Tahini Sauce: This sauce is so incredibly good and versatile, it honestly tastes amazing on just about everything! It takes just 5 minutes to prepare and adds a bright, tangy, and creamy element that beautifully enhances the mild flavor of spaghetti squash.
Creative Ways to Serve Red Lentil Bolognese
Our red lentil bolognese is so incredibly satisfying with its deep flavors and rich texture, I sometimes find myself eating it straight from the pot with a spoon! It truly stands on its own as a hearty and complete meal. However, if you’re looking for other fantastic ways to serve this versatile vegan lentil bolognese (or creative ideas for any delicious leftovers you might have), here are my top choices:
- Basic Cauliflower Rice: This simple recipe for cauliflower rice takes just 5 minutes to make – it’s why I always keep riced cauliflower in my freezer! It pairs wonderfully with vegetable bolognese on top, offering a light, low-carb base that perfectly absorbs all the delicious sauce.
- Whole Roasted Cauliflower: For a truly decadent and impressive presentation, serve a whole roasted cauliflower with this vegan ragu generously poured over the top. It’s one of our favorite special occasion vegan meals, offering both elegance and incredible flavor.
- Assorted Roasted Veggies: Transform simple roasted vegetables into a gourmet dish! Take whatever seasonal vegetables you have on hand, chop them into bite-sized pieces, drizzle with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 15-20 minutes. Mix these tender, caramelized veggies directly into the bolognese sauce for an even more delicious and nutrient-rich vegetable bolognese.
- Creamy Mashed Potatoes and Root Vegetables: This pairing is an absolute no-brainer and incredibly delicious. Imagine healthy, creamy vegan mashed potatoes smothered in this protein-rich, super-satisfying bolognese sauce. It’s pure comfort food at its finest – sign me up!
- Warm Vegan Dinner Rolls: Use these amazing and easy homemade rolls to scoop up generous amounts of this chunky vegan ragu. It creates a delightful, messy, and utterly satisfying “sloppy joe” experience that is unlike any other.
Meal Prep and Storage Tips
Planning ahead for this delicious meal is easy, and proper storage ensures you can enjoy your vegan bolognese for days to come. Here are my best tips for meal prepping and storing:
- TO SERVE: Arrange your perfectly pulled spaghetti squash on individual plates or a large serving platter. Ladle a generous amount of the warm vegan bolognese over the squash. For an extra flourish, sprinkle with fresh chopped parsley, a pinch of crushed red pepper flakes for a kick, and a dusting of nutritional yeast for a cheesy, savory finish, if desired.
- PREP AHEAD: The vegan bolognese sauce is an excellent candidate for make-ahead meal prep. You can prepare it entirely in advance and store it in an airtight container in the refrigerator for several days. Spaghetti squash, however, is best prepared fresh just before serving to maintain its ideal texture and prevent it from becoming watery.
- TO STORE: Cooked spaghetti squash will remain fresh in the refrigerator for up to 3 days when stored by itself in an airtight container. The vegan bolognese sauce, when cooled completely, can be stored in an airtight container in the fridge for up to 5 days, making it perfect for healthy weeknight meals.
- TO FREEZE: The bolognese sauce freezes beautifully! Ensure the sauce is totally cool before transferring it to freezer-safe containers or bags. It will maintain its quality in the freezer for up to 3 months. Unfortunately, cooked spaghetti squash doesn’t freeze well; its texture tends to become mushy upon thawing.
- TO REHEAT: To reheat the bolognese, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. For spaghetti squash, preheat your oven to 350°F (175°C) and reheat for about 15-20 minutes, or until warmed through. If reheating a combined dish, cover loosely with foil to prevent drying out.
📖 Recipe
Vegan Bolognese over Spaghetti Squash
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Equipment
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Hand blender
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Wooden Spoon Set
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Half Sheet Baking Pans
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Cast iron skillet
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Box Grater
Ingredients
Spaghetti Squash
- 1 medium Spaghetti Squash
- Drizzle of Olive Oil*
- Salt + Pepper
Vegan Bolognese Sauce
- 1 large onion diced
- 4 cloves garlic minced
- 1 medium carrot shredded
- 1 stalk celery small dice
- 1 teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups assorted mushrooms * diced
- 1 cup red lentils rinsed well and picked over
- ¾ cup finely chopped walnuts*
- ½ cup red wine*
- 1 28-oz can diced tomatoes
- ½ cup almond milk*
- 2 Tablespoons Tamari
- 2 Bay Leaves
Instructions
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To prepare the spaghetti squash, begin by slicing it horizontally into 1-2 inch thick rings. After removing the stringy, seedy centers, they will resemble neat donuts. A medium-sized sharp knife or a paring knife will make this task easy. Place the squash rings in a single layer on a clean kitchen towel and sprinkle generously with coarse salt. Allow them to “sweat” for 15-20 minutes; this step is crucial for drawing out excess moisture and ensuring crisp, non-soggy strands.
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Meanwhile, start the bolognese. In a large skillet, warm a drizzle of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until it becomes translucent and softened. Stir in the minced garlic, shredded carrots, diced celery, and all the dried spices. Cook for another 3 minutes, stirring frequently to prevent burning. Then, add the diced mushrooms and continue to stir and cook for about 5 minutes, until the mushrooms soften and release their flavorful juices.
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Preheat your oven to 425°F (220°C). Line a large baking tray with unbleached parchment paper. If you have a larger squash or are making a bigger batch, use two trays to ensure proper spacing.
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Return to the bolognese. Stir in the rinsed red lentils and finely chopped walnuts, mixing them thoroughly with the sautéed vegetables. Next, add the red wine to deglaze the skillet, using your spoon to scrape up any flavorful browned bits from the bottom of the pan. Pour in the diced tomatoes, almond milk, and tamari, and mix everything well. Add the bay leaves, bring the sauce to a boil, then reduce the heat to a low simmer and cook for 15 minutes.
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Now, prepare the squash for roasting. Use a paper towel to brush off any salt and accumulated liquid from the spaghetti squash rings. Place the rings in a single layer on your prepared baking pan. Drizzle with a little olive oil (see NOTES if you’re avoiding oil) and sprinkle with salt and pepper. Roast in the preheated 425°F (220°C) oven for 25 minutes, until tender but still firm.
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While the squash rings are roasting, check on your bolognese sauce. Give it a good stir. After the initial 15 minutes of simmering, add ½ cup of water and stir again. Continue to cook the sauce over low heat for another 15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot and to allow the flavors to deepen.
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Once both the bolognese and squash are tender, remove the bay leaves from the sauce. At this point, you can assess its chunkiness. I prefer to use an immersion blender to partially blitz a portion of the sauce. This creates a thick, slightly less chunky, and wonderfully creamy texture that resembles a classic ragu. This is an optional, subjective step, and the sauce will taste equally delicious whether you purée it or keep it entirely chunky.
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When the spaghetti squash rings are perfectly tender, use two forks to gently pull the spaghetti-like strands away from the edges and internal skin. They should separate easily and beautifully. Transfer these delicate strands onto your chosen serving platter or individual plates.
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Finally, generously ladle the warm vegan bolognese sauce over the prepared spaghetti squash. Serve immediately, garnished with fresh herbs (like parsley or basil), a sprinkle of crushed red pepper for a bit of heat, and some nutritional yeast for a cheesy umami boost, if desired. Enjoy your delicious and healthy meal!
Notes
MUSHROOMS: I often use a flavorful combination of shiitake and baby bella mushrooms for their varied textures and deep umami. However, any fresh mushroom variety will work beautifully in this recipe. If you need to omit mushrooms, compensate for the flavor by adding 1 tablespoon of light miso paste (stirred in at the end) to replicate some of that umami depth, and increase the finely chopped walnuts by ¼ cup for additional texture.
LENTILS: Red lentils are ideal for this bolognese as they cook relatively quickly and break down wonderfully, contributing to the “meat-like” texture. Brown or black lentils are firmer and take longer to cook. If you absolutely must substitute, the only other lentil I would recommend for this particular texture is split yellow lentils. For any other lentil type, you would likely need to soak them first and significantly increase the cooking time to achieve a similar tenderness.
WALNUTS: To significantly reduce your prep time, use a spice grinder or food processor to finely chop the walnuts. If walnuts aren’t available or preferred, you can substitute them with another nut like pecans or cashews, or even seeds such as pumpkin or sunflower seeds. Just ensure they are chopped very finely to integrate well into the sauce.
RED WINE: If you need an alcohol-free substitute for the red wine, good options include tomato juice or even V8 juice. These will provide a similar depth of flavor and acidity to balance the sauce.
TO STORE: Your delicious vegan bolognese sauce will stay fresh in an airtight container in the fridge for up to 5 days, making it perfect for meal prepping. For longer storage, it can be frozen for up to 3 months (ensure it’s completely cooled before freezing). Remember to store leftover spaghetti squash separately from the sauce, as it does not freeze well and can become watery if mixed before reheating. To reheat, simply warm the sauce on the stovetop and the squash in a 350°F (175°C) oven for about 20 minutes, or until warmed through.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.