Vegan Fettuccine Bolognese

Indulge in the hearty and comforting flavors of Vegan Fettuccine Bolognese, a plant-based twist on the classic Italian favorite. This recipe features tender fettuccine noodles paired with a rich and savory sauce made from red lentils, crushed tomatoes, and an aromatic blend of sautéed onions, garlic, carrots, and celery. The addition of chopped cremini mushrooms enhances the dish's umami depth, while dried herbs like oregano and basil, along with a dash of soy sauce and nutritional yeast, bring layers of complex flavor. Ready in just over an hour, this wholesome meal is both satisfying and packed with protein, making it perfect for vegans and non-vegans alike. Serve it warm with a sprinkle of fresh parsley for a vibrant finish. Perfect for weeknight dinners or weekend gatherings, this dish is as nutritious as it is delicious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 16 oz fettuccine
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, chopped
• 2 tablespoons tomato paste
• 1 28-oz can crushed tomatoes
• 1 cup red lentils
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons soy sauce
• 2 tablespoons nutritional yeast
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet over medium heat, heat the olive oil. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.

Step 3

Stir in the minced garlic and chopped mushrooms. Cook for an additional 5 minutes until the mushrooms are soft and the mixture is fragrant.

Step 4

Add the tomato paste to the skillet and stir well to coat the vegetables. Cook for 1-2 minutes.

Step 5

Pour in the crushed tomatoes and vegetable broth. Stir in the red lentils, oregano, basil, soy sauce, nutritional yeast, salt, and black pepper.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 25 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.

Step 7

Taste the sauce and adjust seasoning if necessary. If the sauce becomes too thick, add a little more vegetable broth or water.

Step 8

Mix the cooked fettuccine into the Bolognese sauce or serve the sauce over the fettuccine. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2630.6g)

Amount per serving	% Daily Value*
Calories	1781.1

Total Fat 39.3g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3755.5mg	0%
Total Carbohydrate 292.4g	0%
Dietary Fiber 51.3g	0%
Total Sugars 59.6g
Protein 77.8g	0%

Vitamin D 15.9IU	0%
Calcium 582.2mg	0%
Iron 28.3mg	0%
Potassium 6399.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.3%

Protein: 17.0%

Carbs: 63.8%