One Pot Vegan Spag Bol

A vegan take on spaghetti bolognese that is cooked in one pot - yes, even the pasta is cooked at the same time as the sauce! This recipe cannot get easier and the result is so delicious as well! Lentils give the dish a boost in plant protein as well as fiber and will keep you full for a long time. Perfect for a quick lunch or dinner and meal prep!
Prep Time 5 mins
Cooking Time 15 mins




  1. Finely dice onion and mince garlic.
  2. Heat up olive oil in a large pot (big enough to hold all the spaghetti), add onion and garlic and stir fry until fragrant and slightly golden.
  3. Add tomatoes to pot, and crush tomatoes with your spatula. Let simmer for 1 minute.
  4. Add the rest of the ingredients to the pot and increase heat to high. Bring to a boil then reduce heat back to a simmer, and cook for 8-10 minutes or until the spaghetti is al dente, stirring frequently.
  5. Remove from heat and transfer spaghetti to serving bowls. Top with vegan parmesan if desired. Enjoy!


  • I used wholemeal spaghetti but you can use one that suits your dietary needs eg. gluten free.
  • Do not substitute tinned tomatoes with fresh as the flavor of the final dish won't be the same!
  • You may substitute water with vegetable stock for even more flavors! Simply use the same volume of stock as water, but omit the salt.
  • Take care not to over cook the spaghetti or it will turn out mushy.