Vegan Lupin Spaghetti Bolognese

Vegan • Pasta

Serving size: serves 6



1 cup raw earth produce split lupins (soaked as per step 1 instructions)
1 large onion chopped
3 garlic cloves minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
½ cup tomato paste
3 cups vegetable stock
¼ cup chopped walnuts
1 can (400g) diced or crushed tomatoes
1 tsp balsamic vinegar
350g dried vegan friendly pasta
Salt and pepper to season
Parsley to garnish (optional)


Put split lupins in medium saucepan with two cups water and simmer for an hour or until lupins have absorbed the water. Meanwhile chop onions, garlic and walnuts.

Heat a tbsp olive oil in a large pan. Add onion and a pinch of salt and cook, stirring occasionally until the onion is soft and browning, about 5 mins. Add a few tbsp water to the pan and cook for another 5 mins, stirring any brown bits off the bottom of the pan.

Add the thyme, basil, oregano, garlic and a good pinch of salt and pepper. Stir for a minute or two to combine.

Add tomato paste and cook for a couple minutes, stirring regularly until the paste darkens and begins to caramelise.

Add the stock, lentils and walnuts and stir. Add crushed tomatoes and bring the mixture up to boil. Once it boils, turn the heat down to simmer for 20-30 minutes or until the lupins are of desired softness. Add water if the mixture gets too thick.

Add balsamic and season to taste with salt and pepper.

Serve over cooked pasta and garnish with parsley.