What makes this Bolognese hearty and satisfying without meat?

This recipe achieves its hearty texture and rich flavor through a combination of black beans and red lentils, which provide protein and substance, along with finely chopped shiitake mushrooms for umami depth.

Can I use a different type of pasta instead of spaghetti?

Yes, while spaghetti is traditional, you can certainly use other pasta shapes like tagliatelle, fettuccine, or even penne to serve with this robust black bean Bolognese sauce.

Is there a substitute for the vegan dry white wine in the sauce?

If you prefer not to use wine, you can substitute it with an equal amount of additional vegetable stock, though the wine does contribute a unique depth of flavor to the Bolognese.

How should I store any leftover Black Bean Spaghetti Bolognese?

Leftover Black Bean Spaghetti Bolognese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Why are shiitake mushrooms used in this recipe?

Fresh shiitake mushrooms are included to add a savory, umami flavor and a pleasant texture to the Bolognese sauce, complementing the richness of the beans and lentils.

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Best Black Bean Spaghetti Bolognese
[Vegan]

AS By: Andrea Soranidis

Author Bio

The secret to creating memorable vegan meals that are better for your body, budget and... Read More

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Plated Best Black Bean Spaghetti Bolognese, showing al dente spaghetti coated in a rich, dark red sauce with black beans, lentils, and mushroom pieces.

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Best Black Bean Spaghetti Bolognese [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for 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

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How to Prepare Best Black Bean Spaghetti Bolognese [Vegan]

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.

Notes

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.