January 16, 2019

Spaghetti Bolognese

Long before tofu, and seitan and jack fruit, this was the go-to dish if you had annoying vegans coming round for tea. Cheap, quick, and surprisingly meaty, vegan spaghetti bolognese was a meal that anyone could knock up. These days the range of vegan options is so huge that this classic has fallen out of fashion a bit. This is a shame, as this classic should be part of your repertoire and on every school domestic science curriculum, together with how to make a curry and a decent salad dressing.


2 cloves of garlic

2 medium onions

1 finely chopped carrot

a handful of dried herbs

2 tins of tomatoes


Chop the onion and garlic and gently fry in olive oil until soft.

Add the tins of tomatoes.

Break the tomatoes up a simmer for about 20 or until the sauce has thickened.

Add the lentils to a pan of cold water, bring to the boil, turn down add a spoonful of stock powder or stock cube and simmer until cooked for about 20 minutes or until cooked.

Drain the lentils and set aside.

Cook the mushrooms, remove from the pan and finely chop. We want to mimic the texture of mince so that’s the size you should be aiming for.

Combine the mushrooms and lentils. I’d say a ration of two thirds mushroom to one third lentils.

Cook the pasta according to the packet instructions.

Add the sauce to the ‘mince’ and stir through the pasta.


Pre cooked lentils are perfectly acceptable in this dish if you can’t be bothered to cook the dried variety.If you have lentils let over use them to make a herby lemony salad or lentil and parsley pate.

Serve this with a side of lemon chilli broccoli.

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