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Vegan spaghetti Bolognese recipe

Vegan spaghetti Bolognese recipe

358 ratings

We’ve given everyone’s favourite pasta dish a vegan makeover with this mushroom and aubergine vegan spaghetti Bolognese recipe. Packed with flavour from red wine, balsamic vinegar and oregano, you won’t know the meat is missing from this rich sauce. See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 453 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, diced
  • 160ml vegan-friendly red wine
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 100g closed cup mushrooms, diced
  • 1 aubergine, diced
  • 75g lentilles vertes
  • 2 x 400g tins chopped tomatoes
  • 1 Kallo Organic vegetable stock cube
  • 300g spaghetti, to serve
  • 1 tbsp soy sauce
  • 3 tbsp almond milk
  • fresh basil, to serve (optional)
Budget swap: Use extra stock instead of red wine

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 4%
  • Sugars

    20g 22%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 83.6g Protein 18.6g Fibre 7.3g


  1. Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrot and cook gently for 10 mins, stirring regularly, until softened. Pour in the wine and let it reduce for 2-3 mins then stir in the garlic, tomato purée, vinegar and oregano. Cook for 1 min, then add the mushrooms, aubergine, lentils, chopped tomatoes, stock cube and 200ml water.
  2. Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40-50 mins until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
  3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta to pack instructions. To serve, stir the soy sauce and almond milk into the sauce and spoon over the drained pasta. Garnish with a few fresh basil leaves, if you like.

Tip: Any leftovers make a tasty topping for jacket potatoes or roasted sweet potatoes. Chill completely and keep in an airtight container in the fridge. Reheat until piping hot to serve.

Freezing and defrosting guidelines

Freeze the Bolognese only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat, loosely cover with foil and bake until piping hot throughout.

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