Veggie Spaghetti Bolognese Recipe

spagetti bolognese pasta vegan plant-based recipes

Veggie Spaghetti Bolognese Recipe

This is our deliciously, rich, vegtastic, meat-free version of a classic Bolognese sauce… simply scrumptious served with pasta, rice or crunchy, fluffy baked potatoes. 


Serves 8-10


2 red or white onions, finely diced

6 cloves of garlic, finely minced

4 carrots, finely diced

3 big handfuls of mushrooms, finely diced

2 tsp of oregano or mixed herbs

6 Bay leaves

2 cans of lentils, drained and rinsed

3 tins of tomatoes

2 tbsp of tomato puree

2 tbsp tamari

Olive oil

Freshly ground black pepper



1. Pre-heat the oven to 170c / 350f / gas mark 4.

2. Place a large casserole dish over a medium heat and pour in a glug of olive oil. Add the onions and garlic and allow them to gently sizzle in the oil for 3 or 4 minutes, stirring regularly.

3. Add the carrots, mushrooms and herbs to the pot, mix everything together and continue to cook the mixture for about 10 minutes, stirring regularly, until the vegetables begin to soften.

4. Add the lentils, tomato puree, tinned tomatoes and 2 tins worth of fresh water. Add the tamari along with a good pinch of freshly ground black pepper then mix everything together thoroughly.

5. Bring the sauce to the boil then reduce to a simmer before covering with a lid and transferring to the oven. Allow the sauce to cook for 2-3 hours, checking it once or twice to see if a little extra water needs adding. Cooking the sauce in the oven like this will allow it to intensify, reduce and darken in colour, creating a delicious, rich sauce.

Serve as you fancy and enjoy!


This is a great recipe to cook on a big scale then batch up to pop in the freezer, ready for those crazy busy days… your future self will thank you for it!