Pasta Bolognese! – Vegan Switch Friday #1

vegan pasta bolognese

The first recipe for the #veganswitchfriday ! This tasty vegan pasta bolognese recipe contains lots of plant-based proteins and is packed with veggies, delicious spices and lentils!

Next to that, another advance is that this meal is super cheap! Are you a student or do you just want to cook with low-budget products, look no further!


Last year, I tried to make lots of my old-fashioned meals vegan. When I found out how to make the classic pasta bolognese vegan, I made the recipe at least once a week. Because I cook a lot, I don’t feel fancy meals everyday. Pasta is the perfect solution for that! 

Sometimes, pasta recipes aren’t that high in fiber, so I always try to use lots of veggies and spices. Because I used lentils instead of ground beef, this recipe is way lower in saturated fats. I added more olive oil at the end, because the ‘good’ fats are very important for your body, so I increased the unsaturated fats in here. 

Allright, let’s cook! Grab your hands on the recipe down below and enjoy this easy and nutritious lentil pasta bolognese! 

Pasta Bolognese


   PREPTIME 15 minutes

   TOTAL TIME 40 minutes

   PORTIONS  4 servings


  • 500 grams of whole wheat pasta
  • 400 grams of cooked (green or brown) lentils
  • 300 ml of vegetable bouillon broth
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 4 gloves of garlic, chopped
  • 3 tbsp. sundries tomatoes
  • 3 roma tomatoes, in cubes
  • 1 can diced tomatoes
  • 4 tbsp. tomato paste
  • 250 grams of mushrooms
  • 1 red bell pepper, chopped
  • 1 large carrot, chopped
  • A handful of fresh celery
  • 2 tbsp. coconut oil
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • Pepper and salt
  • Optional: chilipepper


1. Cook pasta according the package and set aside.
2. Heat 2 tbsp. coconut oil in a saucepan on medium-high heat. Sauté chopped carrot, yellow and red onion and garlic until soft.
3. Add mushrooms, red bell pepper and sun-dried tomatoes and cook until all veggies are starting to brown. 
4. Add dried thyme, oregano and black pepper. Cook for a couple more minutes in til fragrant. 
5. Add the tomato paste and chopped roma tomatoes. Mix into the vegetables, then pour in a little bit of salt and let the mixture bubble and reduce for a few minutes.
6. Add canned diced tomatoes, lentils and vegetable bouillon broth. Bring to bubbling, and then simmer for about 30 minutes more. Stir while cooking.
7. Taste pasta sauce. Add more salt, pepper or chili pepper if needed or add more water to make it thin.
8. Remove the pan from the heat and add a handful of fresh celery.
9. Serve. Spoon pasta into each bowl and top with a few ladles full of the bolognese sauce. Add vegan cheese if you want or top with pine nuts.


You can replace the lentils for vegan ground beef! I absolutely love to use lentils but when you’re not a fan, replace them for meat substitutes. 

Store the pasta in an airtight container for 2 more days in the fridge or 1-2 months in the freezer!

vegan pasta bolognese

Did you try this recipe?

I’m very curious how it turned out for you! Share your creation with me on Instagram leave a comment down below! Can’t wait to see your work!

x Len

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