Recipe: Vegan Spaghetti Bolognese

Spaghetti Bolognese is a classic Italian dish that's loved around the world. Traditionally, it's made with ground beef, but this vegan version uses protein-rich lentils and vegan red wine to create a rich, savoury flavour. This recipe is easy to make, packed with nutrients, and perfect for a comforting dinner. Serve it over spaghetti or your favourite pasta for a delicious and satisfying meal.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup red lentils, rinsed and drained
  • 2 cups vegetable broth
  • 1 cup vegan red wine
  • 1 can (400g) chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • Fresh parsley, chopped (for garnish)


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the carrots, celery, thyme, oregano, basil, smoked paprika, salt, and black pepper. Stir well and cook for 5 minutes, until the vegetables start to soften.
  3. Add the lentils, vegetable broth, red wine, chopped tomatoes, tomato paste, balsamic vinegar, and soy sauce to the pot. Stir well to combine.
  4. Bring the mixture to a simmer and reduce the heat to low. Cover and cook for 30-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
  5. Serve the Vegan Spaghetti Bolognese over spaghetti or your favourite pasta. Garnish with chopped parsley.

Enjoy your delicious and vegan Spaghetti Bolognese, a comforting and flavourful dish that's easy to make and packed with nutrients.