Nicky’s Spaghetti Bolognese

Nicky’s Spaghetti Bolognese

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Preparation time: 40min

Cooking time: 45min

SF, DF, GF, VG, Great for Kids

Is there ever anything more delicious and more comforting than a big bowl of spag bol?!

In my view, no.

Spaghetti bolognese has been one of my favourite meals since I was a child but when I gave up meat and dairy I didn’t want to also give up eating this favourite childhood dish. So I created this recipe, inspired by my mothers original, making a veggie version, but I can promise you that you could serve this to any meat and cheese eater and they would not know the difference.

Perfect for the cosy autumn evenings ahead of us.

Love Nx


  • 350g Puy Lentils (uncooked)
  • 2 Bay Leaves
  • 2 Medium White Onions
  • 2 Medium Orange Carrots
  • 3 Large Garlic Cloves
  • 8 Medium Fresh Tomatoes
  • 1x400g Can of Chopped Tomatoes
  • 3-4 Pinches Sea Salt
  • 2-3 Tbsp Olive Oil
  • Tamari
  • Brown Rice Syrup
  • 375g Spaghetti
  • A few Fresh Thyme for Garnish


– First cook your puy lentils
– Add uncooked lentils to a pot with the bay leaves and 3 times the amount of water. Do not add salt to the pot as this will stop the lentils cooking properly
– Bring to the boil and turn down to a simmer with the lid on and cook for 30-40mins until they are soft but not falling apart
– Drain and keep aside
– Moving onto the sauce: Roughly chop onions, finely slice garlic and finely slice carrots into quarter moons. Halve the fresh tomatoes and cut into quarters
– Heat up 2 tbsp olive oil in a heavy based pan and add the onions with a pinch of sea salt. Fry on a high heat for about a minute to let them sweat.
– Once translucent, add the garlic, carrots and another pinch of salt. Mix well, turn to low to medium heat and cook for approx. 5mins to soften
– Now add the fresh tomatoes and another pinch of sea salt and leave to simmer for approx. 5-7mins
– Add the canned tomatoes and your cooked, drained lentils and leave the whole pot on the lowest heat possible, with the lid on, for 30-40 minutes
– Cook your spaghetti in boiling salted water as per the packets instructions
– Once sauce is rich and thick, check the final seasoning. Add 1-1.5 tbsp tamari and 2 tbsp brown rice syrup
– Serve on the cooked spaghetti with grated vegan parmesan (I use Violife Prosociano) and some fresh thyme leaves


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