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