Spaghetti bolognese

Vegan and gluten-free comfort food. Super easy and cheap recipe

Spaghetti Bolognese

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 onion
  • 1 carrot
  • 2 cloves of garlic, crushed or minced
  • 1/2 celery stalk
  • 1 teaspoon italian herbs
  • 2 bay leaves
  • 4 medium mushrooms
  • 1 tablespoon + 3 tablespoons of tomato paste
  • 1 bottle of passata or at least 2.5 cups
  • 1/2 cup of red wine (optional)
  • 1 cube vegan beef stock (optional)
  • 1 can of lentils, washed and drained
  • gluten free spaghetti for 4 people
  • basil and vegan parmesan, to serve (optional)


1. Cut the onion, carrot, celery and mushroom in small cubes (5mm x 5mm)*
2. In a large pan, heat up a dash of olive oil and fry the onion for a few minutes until “sweaty”. Add the carrot, celery and garlic, and cook another 4-5 minutes to sweat more.
3. Add the italian herbs, 2 cups of passata, the red wine, the stock and the bay leaves and cook for 30 minutes on medium heat, covered.
4. Make your lentil “meat” – in a food processor, put the lentils and 3 tablespoons of tomato paste. Pulse a few times until the lentils break down and mix with the tomato, but before it becomes a paste!
5. Add the mushroom and the lentils to the pan, and cook another 15 minutes, or until all ingredients are cooked through and soft. Meanwhile, cook the pasta.
6. Adjust sauce with salt / pepper to taste, and add 0.5 cup passata (more if you want the sauce to be a bit more liquid.)
7. Serve the spaghetti with sauce on top and garnish with fresh basil and vegan parmesan (optional).

  • if you prefer a chunky sauce, feel free to cut in bigger pieces.

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