Vegan Mushroom Spaghetti Bolognese

Mushrooms - Act as the “meat” of the recipe. Also add a high-quality plant-based protein that keeps you feeling full for longer. I suggest a mix of shiitake and cremini mushrooms. While cremini is inexpensive and easier to find, shiitake mushrooms pack a ton of umami flavour, so they’re a must for me.

Lentils (cooked with a bay leaf and 1/2 stock cube) - Another great source of plant-based protein. These tiny legumes add a delicious chewy bite to the bolognese. Both red and brown work well.

Onion (diced) and garlic (minced) - For a rich, savoury flavour.

Himalayan pink salt - To blend all the flavours seamlessly. Alternatively, use any rock salt or sea salt.

Red wine - A traditional bolognese ingredient. You can also use white wine. It helps the mushrooms “sweat” better.

Aromatics - Vegan spaghetti bolognese is incomplete without the special aromatic trio: oregano, rosemary, and thyme. These seemingly minor ingredients pack the true flavours of plant-based bolognese.

Freshly ground black pepper - Add a little heat to taste.

Tomato paste or tomato puree - Homemade or store bought. The purpose is to add colour, body, and a hint of bright acidity to the sauce.

Marmite - Or any yeast extract melted in 1 cup vegetable stock. It’s the secret ingredient for the popping umami flavour that’s also similar to the taste of meat.

Fresh chopped tomatoes - To concentrate the tomato-y flavours of the sauce. Canned tomatoes can be used, too. I recommend using San Marzano tomatoes here (and extending the summertime to allow them to break a bit).

Balsamic vinegar - For tang.

Uncooked wholemeal spaghetti - I’m very picky about the shape of pasta. I think it really influences the taste. So for this recipe, you can either use wholemeal spaghetti or any long-strand type of pasta (like tagliatelle).

Fresh basil or fresh parsley (chopped) - For a refreshing topping.

Salt and pepper to taste.