Vegan Spaghetti Bolognese

This one is a favourite right now and combines two of my best-loved foods: pasta and lentils. So this dish is right up my alley. I’m also a huge fan of creamy textures and the creaminess of the sauce is to die for. It’s the perfect comfort food. I love how filling and satisfying it is. The whole dish is just delicious. Here the lentils are replacing the meat from a standard Spaghetti Bolognese dish and oh boy it’s so much more delicious. So wonderfully creamy with a very special tomato sauce that you can use for many other dishes, creating a delicious explosion of melt-in-your-mouth tanginess! This dish has got great love from non vegans so it’s an all around big crowd pleaser!

Serves 3 to 4


  • 500g Spaghetti (I used brown Rice Spaghetti)
  • 1 Big carrot (around 150g)
  • 1/2 Onion
  • 300g Green lentils
  • 2tbsp Olive oil
  • chilly flakes
  • salt and pepper

Tomato Sauce:

  • 1 Tin of plum tomatoes
  • 1 Red bell pepper
  • 1/4 Onion
  • 4 Garlic cloves
  • 2tbsp Olive Oil
  • 2tbsp Yeast flakes
  • 2tbsp mixed dried herbs
  • 1/2tsp ground cumin
  • 1/2tsp ground coriander
  • Salt and pepper to taste
  • Violife vegan Cheese (optional)

Creamy Sauce:

  • 250g White potatoes
  • 1/4 Onion
  • 1 Garlic clove
  • 1tbsp Olive oil
  • 1tbsp Yeast flakes
  • Salt and pepper to taste


  1. Start by preparing the veg. Chop half of a big onion, all the garlic cloves (5 in total) and peel your potato and cut in small bits.
  2. Peel the carrot and chop in small sizes. I cut the carrot in 8 long sticks and than chopped in little triangles.
  3. Heat a frying pan with 2 tablespoons of olive oil add half of the onion you chopped with the carrot, sprinkle some salt, pepper and chilly flakes. Cover with a lid and cook for around 4-5 minutes at medium to high temperature.
  4. Meanwhile put some water to boil and cook your pasta as per pack instructions with some salt. In the same pan on a sieve touching the water that is boiling the pasta add the potato with 1/4 of the onion and 1 garlic clove. The pasta and potato should take the same time to cook and once done set aside.
  5. Prepare the tomato sauce: add to a food processor the rest of the onion you have left (1/4 of an onion) and all the remaining ingredients (1 Tin of plum tomatoes; 1 Red bell pepper; 4 Garlic cloves; 2tbsp Olive Oil; 2tbsp Yeast flakes; 2tbsp mixed dried herbs; 1/2tsp ground cumin; 1/2tsp ground coriander; Salt and pepper to taste) and blend till smooth.
  6. Add the lentils to the frying pan with the carrot and cook for another 4 minutes or so.
  7. Add the tomato sauce to the pan and cook for another 4 minutes to thicken.
  8. Prepare your creamy sauce: add to a food processor all the ingredients, the cooked potato with onion and garlic, 1tbsp olive oil, 1tbsp yeast flakes, salt and pepper to taste. Blend till smooth and creamy. Test the flavour and add more salt and pepper if necessary.
  9. Add the creamy sauce together with the tomato sauce, lentils and carrot. Gently, slightly mix the 2 together.
  10. Poor your pasta to a bowl and add your sauce on top mixing well so all the pasta is covered with the sauce.
  11. You can sprinkle some oregano on top and grate violife cheese if you like.

Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply