Prepared Vegan Lentil Bolognese with Rigatoni

Vegan Lentil Bolognese with Rigatoni Recipe

Servings: 4

Ready in: 30 minutes

Prep time: 5 minutes

Cooking time: 25 minutes


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Nutritional Guidelines:

Calories: 136kcal per 100g

Fat: 4.8g per 100g

Carbs: 15g per 100g

Protein: 5.1g per 100g

It’s cold out, you’ve had a long day, and all you want to do is curl up under the blankets to binge watch your latest Netflix addiction. Comfort food is calling your name, and nothing quite beats a quality bowl of delicious, rich vegan lentil bolognese. Nobody’s judging you, we’ve all been there.

Thankfully, this vegan rigatoni bolognese recipe is as quick and easy to follow as it is delicious and filling. And more importantly, just because it’s comfort food, doesn’t mean it has to include any animal products. Far from it!

Lentils, walnuts and button mushrooms really give this rigatoni bolognese the heart that some other recipes are lacking. While yes, a quality red sauce is delicious, the whole point of a bolognese is to be more than just tomatoes and pasta. The ragu from this recipe is incredibly rich, you’ll be amazed at how much flavour it packs.

And just because you’re sticking to your vegan diet doesn’t mean you need to go without a delicious parmesan “cheese” to top it off. 5 ingredients and 30 seconds in the blender and your parents would never know this parmesan is plant-based.

The whole meal can be prepped and cooked in only 30 minutes and it makes 4 servings, so you can freeze any leftovers to save time for later on in the week. Once you’re done with cooking, it’s you, your pasta and all the shows you can handle.

Of course, if you want to skip the cooking and get straight on to the binge watching, then you’re in luck! This is the exact same recipe we use when we prepare, package and deliver our vegan rigatoni bolognese right to your home.


For the Ragu

  • 1 tbsp olive oil
  • 1 white onion, diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 1 tsp garlic puree
  • 1 tbsp applesauce
  • 1 tbsp tomato puree
  • 1 tbsp sundried tomatoes, chopped
  • ⅓ cup red wine
  • 1 cup passata
  • 1 tin plum tomatoes
  • 1 cup water
  • 1 cup button mushrooms, finely chopped
  • 1 tsp italian herbs + ½ tsp salt
  • ½ cup chopped walnuts
  • 1 cup cooked lentils

For the Almond Parmesan

  • ½ cup flaked almonds
  • ½ tsp garlic puree
  • ½ tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ¼ tsp sea salt

Vegan Lentil Bolognese


To Make the Ragu

  1. Add oil to pre-heated pan. Toss in white onion and cook for 2-3 minutes, until transluscent. Add celery, carrots and cook down for 5 minutes. Add garlic puree, apple sauce, tomato puree and sundried tomatoes and stir to combine.
  2. Add red wine and cook down, for 1-2 minutes. Then add the passata, plum tomatoes, water, chopped mushrooms, salt and italian herbs and let simmer for 20-25 minutes. Stir in walnuts and cooked lentils.

To Make the Almond Parmesan

  1. Toss flaked almonds, garlic puree, lemon juice, nutritional yeast and salt into a blender.
  2. Pulse for 30 seconds, until you reach a crumb texture.


  1. Boil 350g rigatoni.
  2. Once cooked, combine with ragu and serve.
  3. Top with almond parm.

Don’t Have Time to Cook?

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If shopping, preparing and cooking this meal isn’t something you have the time (or the inclination) for, we’re here to help.

With just a few clicks, you can order this meal (and others) on the allplants website.

Too hungry to wait? With just a few clicks, you can order this meal (and others) on the allplants website.

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