Vegetable Spaghetti Bolognese

Vegetable Spaghetti Bolognese

Cooking Time

50 minutes






  • 1 tbs olive oil
  • 1 large brown onion, diced
  • 1 red capsicum, diced
  • 3 carrots, diced
  • 1 x 400g packet of textured vegetable protein
  • 3 x 400g tins diced tomatoes
  • 1 x 400g tin of brown lentils, drained and rinsed
  • 2 tbs tomato paste
  • 1/2 tsp rosemary, dried
  • 1 tsp sweet paprika
  • 4-5 cups water
  • 1 packet of gluten free pasta
  • Optional: 1 tsp parmesan cheese and fresh basil


Note: You can either cook this meal in a slow cooker - if so, add all ingredients and leave on a low heat for 10 hours, or if cooking in a large saucepan, cook for 50 minutes on a low flame. Cooking using a saucepan:

  • In a large saucepan add the oil, onion, carrots, textured vegetable protein, diced tomatoes, lentils, tomato pasta, rosemary, paprika and the water.
  • Stir all the ingredients together and leave on a low to medium heat to simmer for 45 minutes to 1 hour.
  • While waiting for the sauce to cooked, boil water in a medium sized pan. Once boiling, add the uncooked pasta and a pinch of salt to the pan. Leave for 10-15 minutes until cooked through.
  • Once the sauce and pasta are both cooked, serve with parmesan cheese and fresh basil and enjoy!

Nutritional Information per serving:

  • Energy: 2,224kJ or 556 calories
  • Carbohydrates: 70g
  • Protein: 22g
  • Fats: 6g

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