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Spaghetti Bolognese

Spaghetti Bolognese

Prep time 30 min

Serves 4

Packed with protein & iron

Try this delicious and easy to make vegan spaghetti bolognese. Excellent source of  iron and plant-based protein. 

This recipe is featured in our Home Tried Recipe Book.


1 Tablespoon oil (for water)
1 Tablespoon olive oil (for sautéing)
1 onion, diced
2 garlic cloves, minced
2 × 400g tins chopped tomatoes (or tins of ratatouille)
1 × 400g tin lentils (or vegetarian mince or other beans)
½ cup peas
2 teaspoons vegetable stock
20 olives sliced
Basil leaves (optional)

  1. Preheat a saucepan full of water, with a little oil, and once boiling add the spaghetti.
  2. Sauté the onion and garlic.
  3. Add the tomatoes, lentils, peas, vegetable stock, olives and oil. Cook until heated through.
  4. Drain spaghetti and place on plate. Top with Bolognese.