Vegetarian Classic Beef Spaghetti Sauce

Savor the hearty, comforting flavors of this Vegetarian Classic Beef Spaghetti Sauce, a plant-based twist on the traditional favorite. This recipe cleverly combines finely diced mushrooms and protein-packed lentils to mimic the rich texture of ground beef, while a medley of aromatic vegetables and bold seasonings like oregano, thyme, and red pepper flakes elevate the depth of flavor. Simmered with crushed tomatoes, a touch of red wine or vegetable broth, and soy sauce, this robust sauce is perfect for pasta nights, offering a wholesome, meat-free option without sacrificing that classic Italian-inspired taste. Ready in just over an hour and serving six, this vegetarian spaghetti sauce is a delicious, family-friendly meal that proves plant-based cooking can be both satisfying and oh-so-delicious!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 3 cloves garlic, minced
• 250 grams mushrooms, finely diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 800 grams canned crushed tomatoes
• 2 tablespoons tomato paste
• 125 milliliters red wine or vegetable broth
• 2 tablespoons soy sauce
• 1 cup lentils, cooked
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the finely diced mushrooms to the pot and cook for about 5 minutes, allowing them to release and evaporate their moisture.

Step 5

Sprinkle in the dried thyme and oregano, stirring well to coat the vegetables.

Step 6

Pour in the canned crushed tomatoes and tomato paste, and stir to combine.

Step 7

Add the red wine or vegetable broth and soy sauce, stirring well.

Step 8

Mix in the cooked lentils, dried basil, red pepper flakes, salt, and black pepper.

Step 9

Bring the mixture to a simmer, reduce the heat to low, and let it cook gently uncovered for 30 minutes, stirring occasionally to prevent it from sticking.

Step 10

Once the sauce has thickened to your liking, taste and adjust seasoning if necessary.

Step 11

Remove from heat and stir in the freshly chopped parsley before serving.

Step 12

Serve the sauce hot over your favorite spaghetti or pasta of choice.

Nutrition Facts

Serving size	(1755.8g)

Amount per serving	% Daily Value*
Calories	997.0

Total Fat 32.4g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4680.2mg	0%
Total Carbohydrate 130.9g	0%
Dietary Fiber 39.9g	0%
Total Sugars 56.1g
Protein 43.9g	0%

Vitamin D 17.5IU	0%
Calcium 424.2mg	0%
Iron 19.0mg	0%
Potassium 5549.5mg	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: 29.4%

Protein: 17.7%

Carbs: 52.8%