vegan spaghetti bolognese

A delicious vegan spaghetti bolognese that is easy to make. Serve with a green salad and garlic bread. great for sharing with friends. If you want you can substitute the lentils for 350g soya mince.

vegan spaghetti bolognese

Spaghetti Bolognese

A tasty vegan spaghetti bolognese
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 440 kcal


  • 2 tbsp olive oil
  • 1 onion
  • 1 stalk celery, chopped finely
  • 400 g brown lentils, drained and rinsed
  • 400 g canned tomatoes
  • 200 g mushrooms, chopped
  • 2 tbsp tomato puree
  • 200 ml vegetable stock
  • 2 garlic cloves, chopped
  • 1 tsp basil
  • 1 tsp paprika
  • 1 tsp marjoram
  • 1 tsp oregano
  • 350 g spaghetti, dried


  • Heat the olive oil in a saucepan and fry the onion and celery for about 5 minutes until soft, add the garlic and the mushroom and fry for 2-3 minutes
  • Add the lentils, tinned tomatoes, tomato puree, the stock and the herbs. Bring to the boils. reduce the heat and cover the pan. Simmer for approx 10-15 minutes until the sauce thickens.
  • Cook the spaghetti according to the packet instructions.
  • serve with a green salad and garlic bread


Nutritional Information

Per serving
440 Kcals | Fat 6.8g | Saturated Fat 2.8g | Sodium 0.8g | Carbs 55.9g | Fibre 12.4g | Sugar 8.9g | Protein 16.4g | Iron 4.5g
Keyword bolognese, lentils, spaghetti