Vegan Spaghetti Bolognese

Include more plant-based meals into your week with this meat-free bolognese.
Total Time: 25 minutes
Course: Main Course
Keyword: Vegan, Vegetarian
Servings: 5 adults


  • 1 tbsp olive oil
  • 1 red onion (peeled and sliced)
  • 1-2 garlic cloves (peeled and finely chopped)
  • 250g chestnut mushrooms (sliced)
  • 4-5 sun-dried tomatoes (chopped)
  • 2 tsp smoked paprika
  • 200g frozen sliced peppers
  • 1 tin (400g) cooked green lentils (drained and rinsed; 265g drained)
  • 300g Quorn/meat-free mince
  • 2 tins (800g) tomatoes
  • 100 ml water
  • 1 stock cube (crumbled)
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato purée
  • 1 tbsp dried Italian mixed herbs
  • 75g per person of wholewheat spaghetti (dried weight)


  • Heat olive oil in a pan and fry the onion and garlic for 2-3 minutes over a medium heat.
  • Add the mushrooms, sun-dried tomatoes and paprika and cook for a further 2-3 minutes.
  • Add the peppers (if using fresh add them in step 2) and cook for a further 2 minutes.
  • Add the lentils, meat-free mince, tin tomatoes, water, stock cube, balsamic vinegar, tomato purée and herbs.
  • Simmer for 15-20 minutes until you have a thick sauce. If it gets too dry during cooking add a splash more water.
  • While the Bolognese is simmering, cook your spaghetti as per cooking instructions.
  • Once the spaghetti is cooked and drained, serve into bowls and spoon the cookedBolognese on top.

Recipe Tips

  • Keep in an airtight container, in the fridge for up to 3 days or alternative store in the freezer for up to 3 months.
  • If you like spice add a little fresh or dried chilled at step 4.
  • You could also replace the water with some vegan red wine for extra flavour.
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