Vegan Spaghetti Bolognese



Created by:

Daisy Hill State School, QAST




1brown onion, diced
2garlic clove, crushed
1 1/2cupszucchini, finely chopped and grated
1 1/2cupscarrot, finely chopped and grated
1cupvegetable stock
1tomatoes, canned
1/3cuptomato paste
1teaspoondried rosemary
1teaspoondried thyme
1teaspoondried basil
5dried bay leaves
2tablespoonssoy sauce
1tablespoonvegan worcestershire sauce
1 tablespoonbrown sugar
1cuplentils, canned, drained & rinsed
1/2cuptextured vegetable protein (TVP)


  1. Boil the kettle, add dry TVP to a medium sized bowl, cover with boiling water and set aside.
  2. Dice onion and fry in a small amount of oil in a large, non-stick pan until translucent, on medium to hot heat. Add minced garlic and fry for 30 seconds.
  3. Add in the finely chopped and grated vegetables and beef stock. Cook for 3-5 minutes.
  4. Add in the remaining ingredients, along with salt and pepper. Mix and reduce heat to a simmer for 15-20 minutes, mixing often.
  5. Once reduced, cook the spaghetti according to the packet instructions.
  6. Pick out the 5 bay leaves from the sauce, taste sauce and add in additional seasoning if required.
  7. Serve the bolognese sauce over the spaghetti and top with fresh herbs if desired.

Recipe description

A classic favourite with a vegan twist, bursting with flavour. Hearty warm meal that can be made in bulk to increase your tuckshop meal prep time.


Mix and match 3 of the following vegetables (seasonal) – carrot, celery, mushrooms, capsicum, pumpkin, zucchini, sweet potato.

Congratulations you are now a registered user on the QAST website. You’ll receive a confirmation email shortly.