Yield: 2
Spaghetti Bolognese
This vegan take on the classic spaghetti bolognese is a dish you will love even without the meat!
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1/2 cup walnuts, chopped
- 6 oz mushrooms, sliced
- 1/2 tsp fennel seeds
- 1 tsp tamari
- 1 tsp balsamic vinegar
- 1/2 yellow onion, diced
- 1/2 carrot, peeled and chopped
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tbsp nutritional yeast
- 1/2 tsp red pepper flakes
- 15 oz diced tomatoes
- 6 oz chickpea pasta
Instructions
- Cook the spaghetti according to package instructions
- While spaghetti is cooking, add garlic, onions, carrots and seasoning to a pan and saute for 3 minutes. Add the soy sauce and balsamic vinegar.
- In a food processor, add mushrooms, fennel seeds and walnuts and process until mixture is crumbly. Add this mixture the to the pan and cook an additional 3 minutes.
- Add the tomatoes and cook another few minutes.
- Once the spaghetti is cooked, drain and divide and top with bolognese sauce.
Notes
You can purchase vegan bolognese sauce to save time.
If chickpea pasta is not available, look for lentil or edamame pasta, or anything with added protein.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 486Total Fat: 23gSaturated Fat: 2gUnsaturated Fat: 17gSodium: 68mgCarbohydrates: 60gFiber: 13gSugar: 12gProtein: 23g
