Vegan Spaghetti bolognaise


Time to feeding 45 minutes

Feeds 4 or 1 hungry wildeling (plus leftover portions)

My vegan bolognaise sauce is a firm family favourite. They can't even tell it is meat free...

Enjoy with large glass of Malbec



  • Heat EVOO in large pan
  • Add onion and cook for 3-4 minutes until translucent
  • Add garlic, mushrooms, carrots, courgette and cook for further 3 minutes
  • Add tinned tomatoes and vegetable stock and heat until gently simmering
  • Add lentils and dried herbs, stir, and put lid on pan simmering for c. 30 minutes
  • Just before bolognaise sauce is ready, prepare spaghetti as per instructions
  • 1 tablespoon EVOO
  • 1 medium white onion diced
  • 3 cloves garlic crushed
  • 100g mushrooms sliced (4-5 medium sized mushrooms)
  • 2 medium carrots finely chopped
  • 1/2 medium courgette finely chopped
  • 100g green lentils
  • 200ml vegetable stock
  • 1 can chopped tomatoes
  • 100g spaghetti
  • 2 tablespoons dried herbs
    • basil, oregano, bay leaves (remove bay leaves before eating)
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper

Wilde tips

  • Waitrose LOVE life Green Pea Pasta and Red Lentil Pasta are great alternatives
  • Add all ingredients to a slow-cooker and leave on Low overnight to have a wonderfully stewed bolognaise bursting with flavour
  • Top with variety steamed vegetables (spinach, kale, green beans etc)
  • Add splash of red wine 
  • Thicken sauce with tahini, cashew cream if desired
  • Sprinkle freshly chopped basil on top