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 Vegetarian Spaghetti Bolognese


Vegetarian Spaghetti Bolognese

1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, crushed
2 sticks celery, finely chopped
1 large carrot, finely chopped
1/2 zucchini, grated
1 cup textured vegetable protein (TVP)
1 1/4 cup vegetable liquid stock
500 grams jar tomato pasta sauce
400 grams can diced tomatoes
400 grams can brown lentils, drained

Vegetarian Spaghetti Bolognese Directions

Combine TVP and the vegetable stock in a heatproof jug.

Heat oil in a large frypan and saute onion, garlic, celery and carrot until softened.

Add the TVP and stir-fry for 5 minutes.

Add pasta sauce, tomatoes, lentils and zucchini and bring to boil.

Reduce heat and simmer on low for 15 - 20 minutes.

Serve with your choice of pasta and top with grated cheddar or Parmesan cheese.

Recipe courtesy of Julie Meek for Meat Free Week 2023.

Nutrition facts

vegetarian Vegan

Per Serving

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