This hearty Vegan Spaghetti Bolognese is packed with plant-based nutrients and makes the perfect one-pot camping meal!
Welcome to my second recipe for Veganuary: a comforting, flavourful vegan spaghetti bolognese. It’s a satisfying, nutrient-rich dinner that works perfectly for cold winter evenings or as an easy one-pot meal on camping trips.
Simple to prepare and full of familiar, savoury notes, this version swaps meat for lentils without compromising on texture or taste.
Yes, it might seem odd to talk camping meals in January, but since we’ve finished converting Myrtle the campervan, we cook outdoors all year round. If camping isn’t on your horizon yet, feel free to bookmark this recipe for later.
This lentil bolognese is a great introduction to vegan cooking or an easy meat-free option for the family. The combination of onions, garlic, mushrooms, balsamic and fresh herbs creates a rich, comforting sauce—many meat-eaters won’t miss the beef.
Using ready-cooked lentils makes the recipe quicker and ideal for one-pot camping cooking, but dried lentils can work just as well if you allow extra cooking time.
Lentil Love!
Lentils are the star of this meat-free bolognese. They add bulk, texture and a satisfying bite while delivering a generous dose of protein, fibre, iron, folate and other valuable nutrients. That makes them an excellent staple in a plant-based diet.
For convenience we used ready-cooked lentils available in 250g pouches or 400g tins. If you prefer to use dried lentils, rinse them first, remove any debris and increase the sauce cooking time by 15–20 minutes. Keep the pan topped up with extra water, stock or a splash of red wine so the sauce stays saucy.
Note: other dried beans require soaking before cooking, but lentils do not.
Can I use dried lentils?
Absolutely. Rinse and check them before cooking, and add extra liquid and time so they soften fully and the sauce remains saucy. Expect an additional 15–20 minutes of cooking. Keep tasting and adjust seasoning as needed.
What pasta is vegan?
Most fresh supermarket pasta contains egg, so check labels carefully. Dried pasta is usually egg-free and inexpensive. You can cook dried spaghetti separately, or—if you want to save washing up—use the one-pot method described below to cook pasta and sauce in the same pan.
WATCH THE RECIPE VIDEO HERE!
How do you make a meat-free bolognese sauce?
It’s straightforward. Build flavour with onions, garlic, mushrooms, a splash of balsamic and fresh basil, then add lentils and passata for body. If you prefer alternatives to lentils—Quorn, TVP or tofu are great substitutes—follow the packet directions and add them at the appropriate stage.
Enjoy!
Main Course
Italian
camping, one pot, vegan
-
1
tbsp
coconut oil -
1
onion
finely chopped -
2
garlic cloves
finely chopped -
3
chestnut mushrooms
sliced -
1
chilli pepper
finely sliced -
250
g
cooked lentils
I used a pouch of ready to eat lentils -
250
g
passata -
2
tbsp
balsamic vinegar -
100
g
baby spinach
a couple of big handfuls - salt & pepper
-
160
g
dried spaghetti - fresh basil leaves
-
If you want to make this a one-pot dish, fill the pan with water and bring to the boil.
-
Add the dried spaghetti and cook according to the package instructions (about 8 minutes).
-
When almost cooked, drain the water. Add a knob of coconut oil to the spaghetti and toss to coat each strand to prevent sticking.
-
Tip the spaghetti onto a plate and set aside while you make the sauce in the same pan.
-
Preheat the pan and add the coconut oil.
-
Gently fry the onion until softened. Add garlic and mushrooms and cook for another minute.
-
Add the cooked lentils, passata and balsamic vinegar. Stir well and simmer together for a few minutes to blend the flavours.
-
Stir in the chilli, season with salt and pepper, then taste and adjust seasoning as needed.
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To serve, pile the pre-cooked spaghetti on top of the sauce, cover with a lid and let steam for a few minutes to heat through. If using fresh pasta, mix it into the sauce, cover and cook for the time stated on the package—add a splash of liquid if the sauce thickens too much. Alternatively, cook dried pasta in a separate pan if you prefer.
Calories from Fat 81