Vegan Spaghetti Bolognese

serves 6

15 minutes prep time

By Morgan Shupe, categorized in Lunch & dinner

Vegan Spaghetti Bolognese

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


340 g mushrooms
1 red onion, quartered
2 cloves of garlic
1 celery stalk, cut into thirds
2 carrots, cut into thirds
1 Tbsp olive oil
Splash of balsamic vinegar
195 g green or brown lentils, rinsed and drained
500 mL vegetable stock
2 x 400 g can chopped tomatoes
1 sprig rosemary
1 bay leaf
Salt and pepper
Gluten-free or whole wheat spaghetti, to serve



  1. In a food processor, pulse the mushrooms until they are finely chopped and then set aside.
  2. Next add the onion, garlic, celery, and carrots to the food processor and pulse until they are a finely chopped.
  3. In a saucepan, sauté the vegetable mixture in the olive oil for 10 minutes. Add a splash of balsamic vinegar and cook for another 3 minutes.
  4. Add in the lentils, stock, tomatoes, salt and pepper. Bring to a simmer. Add a whole sprig of rosemary and a bay leaf. Cover, and allow the sauce to cook at a low simmer for 45 to 60 minutes.
  5. Remove the rosemary and bay leaf. Taste and adjust seasoning as needed.
  6. If the sauce is too thin, turn up the heat and cook for a few minutes more uncovered.
  7. Serve over a bowl of spaghetti.