Vegan Spaghetti Ragu

Vegan Spaghetti Ragu

Serves 6 15 minute prep time

Sneak veggies into a high-protein ragu—without using any meat! Picky eaters will be barely able to taste the mushrooms, celery and carrots you’ve masqueraded in this hearty meal.


  • 12 oz mushrooms
  • 1 red onion, quartered
  • 2 cloves garlic
  • 1 stalk celery, cut into thirds
  • 1½ carrots, cut into thirds
  • 1 Tbsp olive oil
  • Splash of balsamic vinegar
  • 1 cup brown lentils, rinsed and drained
  • 2 cups vegetable stock
  • 1 (28oz) can diced tomatoes
  • 1 sprig rosemary
  • 1 large bayleaf
  • Salt and pepper, to taste


  • In a food processor, pulse mushrooms until they are finely chopped and then set aside.

  • Next add onion, garlic, celery, and carrots to the food processor and pulse until they are a uniform fine chop.

  • In a saucepan, sauté vegetable mixture in olive oil for 10 minutes. Add a splash of balsamic vinegar and cook another 3 minutes.

  • Add in lentils, stock, tomatoes, salt and pepper. Bring to a simmer. Add whole sprig of rosemary and bay leaf. Allow to cook at a low simmer with lid for 45 to 60 minutes.

  • Remove rosemary and bay leaf. Taste and adjust seasoning as needed.

  • If sauce is too thin, cook for a few minutes without a lid.

  • Serve over a bowl of spaghetti.