My go-to plant-based spaghetti Bolognese is built from the authentic Italian recipe, but it swaps the meat with convenient and protein-rich black beans for a hearty, satisfying meal. Whether you need to impress a date or your family, this vegan take on classic Bolognese is sure to wow your table companions. Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis
Best Black Bean Spaghetti Bolognese [Vegan]
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 carrot, finely cubed
- 1 celery stalk, finely cubed
- 5 oz (140 g) fresh shiitake mushrooms, finely chopped
- 1 (15.5-oz [440-g]) can black beans, rinsed and drained
- 1/2 cup (95 g) dried red lentils, rinsed and drained
- 3/4 cup (180 ml) vegan dry white wine
- 3 tablespoons (45 g) double concentrate tomato paste
- 1 bay leaf
- 1 cup (240 ml) vegetable stock, warmed
- 1 tablespoon (15 g) plus 1/4 teaspoon sea salt, divided
- Freshly cracked black pepper, to taste
- 12 oz (350 g) spaghetti
- Heat a medium-large stock pot or Dutch oven with the olive oil over low heat. Add in the onion, carrot, celery and mushrooms and cook for about 5 minutes, stirring often, until the veggies have softened.
- Add in the beans and lentils, then pour in the wine. Stir all the ingredients together for 2 minutes.
- Stir in the tomato paste followed by the bay leaf, then pour the stock into the pot, bring to a gentle boil and simmer for 15 to 20 minutes over low heat.
- In the meantime, fill two-thirds of a large stockpot with water and bring to a boil. As soon as the water boils, add roughly 1 tablespoon (15 g) of fine sea salt, fold in the spaghetti and cook until al dente, about 7 to 8 minutes.
- Discard the bay leaf from the Bolognese sauce and season with 1/4 teaspoon (or to taste) of sea salt and freshly cracked black pepper to taste. Drain the pasta and transfer it into the pot with the sauce. Stir to combine all the ingredients, then divide the pasta between the plates and serve.
Cooking Tip: Feeling cheesy? Top this classic pasta with a few dollops of vegan ricotta or dust with freshly-grated Parmesan-style vegan cheese just before serving.