The best vegetarian bolognese recipe

26 October 2015 | Recipes
best vegetarian bolognese

I am not vegan. I am not vegetarian. I am not paleo and I most certainly am not a dieter.

I am a human, and I eat what makes me feel good, nourishes my bod and satisfies my tastebuds in that particular moment.

On Sunday night it was my vegetarian bolognese recipe, but the week before it was probably this healthy bolognese recipe full of grass fed beef, bone broth and heaps of vegetables.

I’ve learnt to listen to my body and my internal intuition. It’s one of the many ways I’ve learnt to build a solid relationship with the food I choose to nourish myself with and in turn build a solid an intimate relationship with me.

I love meat. I don’t eat much of it, but when I do I like to do it consciously. You can read more about this here.

But sometimes the thought of eating meat makes me squirm, and so on those days (sometimes weeks) I fill up on veggies, plant-based proteins and yummy recipes like this one…

The secret is in the bountiful array of vegetables, especially the grated pumpkin. It’s my secret weapon for sweetening up sauces. It’s going to change your life.

The Best Vegetarian Bolognese Recipe


  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 3 stalks celery, finely chopped
  • 1 carrot, finely chopped
  • 8-10 button mushrooms, sliced
  • 300g pumpkin, peeled & grated
  • 1 clove garlic, peeled & crushed
  • 2 tablespoons tomato paste
  • generous splash of red wine
  • 1 can of cherry tomatoes
  • 1 BPA-free can of organic lentils, drained & rinsed
  • 1/2 cup basil, finely chopped


  1. Heat the olive oil in a large saucepan over a medium-high heat. Add the onion, celery and carrot and cook, stirring, for 5 minutes or until soft. Add the mushrooms and pumpkin and cook for 3 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant.
  2. Stir through the tomato paste and red wine and bring to the boil. Add the cherry tomatoes and lentils and reduce the heat to low, stir through the basil and season to taste with salt and pepper. Cover with a lid and gently simmer for 15-20 minutes to let the flavours develop. Add a little water if the sauce is reducing too fast.
  3. Serve with zoodles, your favourite pasta or I love it on some sprouted rye toast with a generous sprinkle of grated parmesan and cracked black pepper. YUM!
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