Plant Based Vegan Spaghetti Bolognese

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 mins
Serves 4

This is a delicious plant based vegan spaghetti bolognese. You can add one teaspoon of each of marjoram, thyme and oregano when you're cooking the veg at the start or a couple of Chipotle peppers and a teaspoon of smoked paprika if you'd like to add more flavour.


  • 2 " Water
  • 2 Celery sticks (Chopped into equal bitesize pieces)
  • 2 Large carrots (Chopped into equal bitesize pieces)
  • 1 Onion (Chopped into equal bitesize pieces)
  • 1 Garlic clove (Finely chopped)
  • 1 tin Chopped tomatoes
  • 8oz Red or brown lentils (Washed until the water runs clear)
  • 1l Marigold vegan bouillion
  • 500g Whole wheat spaghetti
  • 1 handful Baby spinach leaves


  1. Put water into a pot then add the onions, garlic, celery and carrots. Cook gently for 5-7 minutes until soft. Meanwhile add the spaghetti to a pot and cook as per the packet instructions.
  2. Add lentils, stock and can of chopped tomatoes. Bring to a boil then turn down and simmer for 20 minutes until the lentils are cooked.
  3. At the last minute before serving, stir in a handful of spinach leaves.
  4. Drain the spaghetti and then serve on to warm bowls. Spoon the lentil bolognese sauce over the spaghetti and grind the fresh pepper over the sauce.


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