Craving a hearty but healthy bolognese without meat? Get excited because this Lentil Bolognese recipe is simple, oh-so satisfying, and bursting with goodness. And the best part? It's ready in under 30 minutes, making it perfect for busy weeknights.

Lentils are less used in our Western culture as a protein alternative, but you will LOVE them once you know how to make them and what spices to use. While the lentils are the protein superstar, loaded with fibre, iron, and B vitamins that energise you all day, the veggies in this recipe add extra vitamins and antioxidants for a nutritional punch.

Ready to dive into our easy vegan bolognese? 

Ingredients:

• 250g spinach
• 2 mushrooms
• Olive oil
• 2 garlic cloves
• 1 onion
• 1 carrot
• 1 zucchini
• 1 sweet potato
• Desired pasta (linguini recommended)
• 400g tinned tomatoes
• 500g pasta sauce
• 400g lentils
• Salt & pepper
• 1 tbsp veggie hero for any extra vitamins and minerals

Instructions:

1. Grate your zucchini, carrot, and sweet potato. Dice your onion and garlic.
2. Heat olive oil in a pan and sauté the onion and garlic.
3. Add your diced mushrooms, grated/chopped veggies, and the lentils.
4. While the veggies soften, cook your pasta according to the package instructions.
5. Once the veggies are soft, add the tinned tomatoes, pasta sauce, and veggie hero. Season with salt and pepper.
6. Let the sauce simmer while your pasta finishes cooking.
7. Finally, stir in the spinach until slightly wilted.
8. Serve your Lentil Bolognese over steaming pasta, and enjoy the goodness!

Tips:

• Customise your veggies! Swap in bell peppers, broccoli, or any other favourites.
• Need it extra creamy? Add a splash of plant-based milk or cashew cream when simmering.
• Leftovers? Lucky you. Freeze them for quick, healthy lunches or dinners later.

This Vegan Bolognese proves that plant-based meals can be delicious, nutritious, and easy. Let us know how you go!

Happy cooking,

Abbi