Vegetarian Spaghetti Bolognese
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A versatile addition to your menu, this Vegetarian Bolognese recipe is a plant-based makeover of the beloved Italian classic. Crafted to meet the growing demand for high-quality, meat-free options, this Veggie Bolognese dish offers rich, bold flavours that will satisfy both vegetarians and non-vegetarians alike. The hearty texture and depth of flavour are achieved through carefully selected ingredients that evoke the savoury, meaty essence of traditional Bolognese.
This Vegetarian Spaghetti Bolognese is a great solution for kitchens looking to expand their plant-based offerings without compromising on taste or customer satisfaction. Perfect for restaurants, pubs, and catering services focused on keeping up with modern dietary trends, this Veggie Bolognese recipe is easily scalable for batch cooking, making it ideal for high-volume service.
With consumer demand for vegetarian and vegan options continually on the rise, this Vegetarian Spaghetti Bolognese offers a valuable opportunity to elevate your menu and appeal to a more diverse clientele.
Thanks to the rich and juicy MAGGI® Rustic Tomato Sauce, this vegetarian Bolognese recipe will be bursting with flavour giving every pasta lover the royal treatment – a delicious and hearty meal. Try our plant-based Bolognese today! Discover more menu ideas in our dedicated section.
- 30ml olive oil
- 200g onions, diced
- 200g carrots, diced
- 150g celery, diced
- 350g mushrooms, diced
- 20g garlic, peeled
- 600g MAGGI® Rich and Rustic Tomato Sauce
- 800g tinned lentils
- 800g dried white or whole-wheat pasta
- 80g grated vegetarian or vegan alternative cheese
- 5g basil leaves, torn
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1To Make the Sauce: Place the vegetables and garlic into a blender and blitz to a fine dice.
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2Heat the oil in a saucepan and add the vegetables, then sweat for 10 minutes.
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3Pour in the lentils with juice and MAGGI® Rich and Rustic Tomato Sauce, bring to a simmer for 20 minutes.
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4To serve: Cook the spaghetti in boiling water for 8-10 minutes, then drain and spoon into serving bowls.
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5Ladle over the Bolognese sauce and top with grated cheese and basil leaves
Our simple vegetarian Bolognese recipe is even easier with a few useful tips. If you don’t have time to make the sauce from scratch look out for tomato sauces with added vegetables or add some grated carrot and frozen peas to boost your veggie intake!
If you’ve got to prepare a kids menu, you can always puree the sauce and then add the mince. As our mince is vegan, this recipe can be made into a vegan option by simply substituting the spaghetti and cheese with vegan alternatives.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1985 kJ 471 kcal |
8.4 g | 2.6 g | 9.7 g | 1.61 g |
| 25%* | 12%* | 13%* | 11%* | 11%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
|
Energy kJ |
592 | 1985 | ||
|
Energy kcal |
141 | 471 | 2000 | 24% |
|
Fat g |
2.5 | 8.4 | 70 | 12% |
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of which: saturates g |
0.8 | 2.6 | 20 | 13% |
|
Carbohydrate g |
21.7 | 72.6 | 260 | 28% |
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of which: sugars g |
2.9 | 9.7 | 90 | 11% |
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Fibre g |
4.9 | 16.5 | - | - |
|
Protein g |
5.4 | 18.1 | 50 | 36% |
| Sodium g | 0.08 | 0.27 | 2.4 | 11% |
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Salt g |
0.20 | 0.67 | 6 | 11% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
