Tin Can Spaghetti Bolognese

A delicious recipe from our friends at Viva!

Ingredients: 

  • 1 tbsp vegetable or olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 285g fresh mushrooms, washed and sliced (or other veg of your choice… fresh, tinned or frozen)
  • 400g tin of green lentils, drained and rinsed
  • 1x 400g chopped tomatoes
  • 75ml red wine (optional, you can use a dash of vinegar instead)
  • 350ml vegetable stock 
  • 2 tbsp tomato puree 
  • Salt and pepper to taste
  • 1 tsp sugar or syrup (eg maple or agave. Optional)
  • 280g spaghetti (dried is usually vegan, fresh pasta normally contains egg)

Method: 

  1. Heat the oil in a large non-stick saucepan and fry the onion until soft. 
  2. Add the mushrooms (or other veg) and the garlic to the pan and fry for 5 mins until soft.
  3. Add the lentils, tomatoes, wine, stock and tomato puree to the pan and stir thoroughly. Season to taste.
  4. Bring to the boil and then turn down to simmer for 40 mins, stirring occasionally.
  5. Meanwhile, cook the spaghetti according to packet instructions. 
  6. Take the bolognese off the heat and serve over the drained spaghetti.
  7. To serve, top with grated vegan cheese or nutritional yeast flakes (optional).

This recipe was created by Vegan Recipe Club, a project created by the UK’s leading vegan charity Viva!. Their website has over 500 tried and tested vegan recipes – making vegan food fun, delicious and accessible for everyone. Visit www.veganrecipeclub.org.uk.

Check out the Vegan Recipe Club’s full list of store cupboard/freezer adaptable recipes here and budget recipes here.