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Triple Protein Bolognese | Super Easy | High-Protein | Vegan

If you're looking for a super easy and high-protein vegan spaghetti dish that's also packed with flavour, then this Triple Protein Vegan Spaghetti Bolognese is perfect!

Looking to add more protein into your vegan diet without sacrificing on taste? 

Then you must try this delicious recipe that features three different sources of plant-based protein!

spaghetti bolognese


The beauty of this vegan spaghetti bolognese is that you can play with it to suit your taste - replace the tomatoes with fresh tomatoes, the lentils with kidney beans, swap the red pepper for courgettes, or leave it plain for a chunk-free spaghetti sauce (the kids love this)! Whatever way you serve it up, it will be packed with nutrition and high in protein. Plus, it's quick, easy, and delicious!


It's made with lentils, beans, and textured vegetable protein, making it a complete protein source and high in fibre, and packed with flavour and protein. Pair it with spaghetti; you would never know this dish is without meat!


Each serving is generous with low calories and high protein content - which is perfect for those wanting to lose weight without adding too many calories to meet their protein needs. This recipe can be adjusted to your taste, but if you stick to the amount of pasta per serving and alternate the veg, it will always have a great texture.


Reasons why you need to make this This Triple Protein Vegan Spaghetti Bolognese!


  • Its high in protein and fibre and low in saturated fat, making it a healthy dinner option for the whole family. It also tastes great and will leave you feeling satisfied.
  • You can also use different vegetables or beans if you prefer. The recipe is very flexible and can be adapted depending on what you like or have on hand!
  • It's also quick and easy to make, so it makes a delicious weeknight meal that the whole family will love. It's a great way to add some extra protein and fibre to your diet, and it can be a filling lunch on its own too!
  • This recipe is a great way to use up any leftover vegetables and legumes you have on hand, but you can also make a big batch to use throughout the week and store it in the fridge.
  • It tastes great also with mash potato, baked sweet potato, roasted cabbage steaks, quinoa, or a side salad!
  • High in Plant-based Iron!
  • Provides a decent amount of calories when paired with pasta, rice, garlic bread, or quinoa, though it can be also be a high protein meal that's low in calories when paired with a low calorie option such as roasted cabbage, baked sweet potato, cauliflower rice, or salad!



Having a few high-protein whole food plant-based vegan go-to meals is ideal if you have an active lifestyle or are just looking to improve your general health by including more nutrient-dense foods in your diet. With so many brands now catering to the demand for vegetarian and vegan-friendly products, you're spoilt for choice when it comes to vegan-friendly substitutes.


However, a lot of these meat alternatives are high in fat and salt, which can be a problem if you're watching your weight or trying to reduce your intake of unhealthy fats. That's why this recipe is perfect all-rounder as it's also very low in overall fat and saturated fat!


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spaghetti Bolognese with Pinterest logo

Triple Protein Vegan Spaghetti Bolognese Recipe

spaghetti bolognese
 
This recipe is a great way to get the family to eat more vegetables as they won't be missing out on any of the flavour with this nutritious and healthy recipe. It's also the perfect meal prep to cover a lazy day dinner when you're feeling super hungry but don't want to cook too much in the kitchen! You can also freeze your leftovers to enjoy later and save them for another busy day!

Serves 6

INGREDIENTS

  • TVP, 1 cup(s) (76 g)
  • Lentils, Fresh, 1 cups (182 g)
  • Haricot Beans, drained and rinsed or Baked beans, canned in tomato sauce, 1 tin (400 g)
  • Onion, Fresh, 1 medium (2-1/2" dia) (110 g)
  • Red Pepper, 1 red bell pepper (115 g)
  • Tomato, Canned, 1 can (400 g)
  • Paprika, 1 teaspoon (2 g)
  • Soy Sauce, 1 tbsp (18 g)
  • Mustard, 1 tsp (5 g)
  • Balsamic Vinegar, 0.33 cup (79 g)
  • Sea salt, 1 teaspoon (5 g)
  • Rosemary, 1 tablespoons (2 g)
  • Sage, 1 tsp (1 g)
  • Tomato Puree, 2 Tablespoon (28 g)
  • Olive Oil, 1 tablespoon (15 g)
  • Whole Wheat Pasta, dry weight, 6 cup spaghetti, or pasta of choice (546 g)

METHOD
  1. First pan-fry onion in oil until translucent, then add the garlic and bell pepper for a few minutes.
  2. Add in the dry lentils, 2 cups of water, beans, tinned tomatoes, tomato paste, spices, herbs, and other seasonings.
  3. Cook this for about 15 minutes before adding the TVP and additional water if needed. 
  4. Cook this on low/medium heat a further 10 minutes, until it's ready, stirring occasionally.

Serve with pasta, rice, mash potato, baked potato, salad, roasted cabbage, quinoa, or garlic bread.



Enjoy!



Macronutrients per serving:

Kcal: 586
Protein: 30.1g
Fat: 6.1g
Saturated Fat: 1g
Carbs: 108g
Fibre: 17.7g



Micronutrients per serving:

Selenium 120% RDI
Vitamin B6 52% RDI
Zinc 48% RDI
Iron 45% RDI
Vitamin C 43% RDI



Recipe by Rose Wyles - The Vegan Nutritionist


For professional assistance in adopting a healthy and nutritious plant-based diet, kindly reach out to me using the form provided below. I can help you address any possible nutrient deficiencies or health concerns and ensure that your nutritional needs are met through the consumption of plant-based foods.

Additionally, use my services to create a customised plan for reaching your health and wellness goals which includes personalised meal plans, nutritional advice, tasty plant-based recipes, and more.

Start your journey to better health and wellness today!

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Hi there! I'm Rose, a nutritionist who is passionate about creating delicious plant-based meals that are both flavourful and nourishing. My goal is to help people discover the wonderful world of plant-centered cuisine through my nutritional guidance and recipe sharing.


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