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Vegan Spag Bowl

Vegan Spag Bowl



  • 400g Brown lentils
  • 6 whole Tomatoes
  • 1 Red pepper
  • 1 medium-large onion
  • 1 large Carrot
  • 2 Celery stalks
  • Handful of Sun-dried tomatoes (with sauce)
  • 3 large Garlic cloves
  • 2 tsp dried Origanum/marjoram
  • half a cup of Red wine
  • 1 tsp dried Basil
  • 1/2 tsp paprika
  • a few cracks of Black pepper
  • Pinch of Oryx salt
  • 1 tbsp Crede organic olive oil
  • A sprinkle of Nutritional yeast*
  • 1 tsp organic maple syrup/coconut sugar*
  • Zuchetti (or any wheat free spaghetti)


  1. Bring lentils to the boil, cook for approx. 20-30 minutes or until lentils are tender
  2. finely chop onion and sauté in the olive oil in a saucepan
  3. mince and add in garlic
  4. Grate and add the carrot to the pan
  5. Finely chop and add the red pepper and celery stalks to the pan
  6. Chop the tomatoes into medium sized chunks and add to the pan
  7. Fry saucepan contents for approx. 10 min, making sure ingredients are mixed well together
  8. Add the red wine, herbs and spices, and let simmer away
  9. Add a pinch of pepper and salt
  10. Add the coconut sugar/maple syrup
  11. Add the cooked lentils to the sauce
  12. Cook on low heat for 20-30 mins
  13. Taste every once in a while and add ingredients to adjust to your desired taste
  14. Boil your choice of spaghetti, following the packaging instructions
  15. Serve and sprinkle some nutritional yeast over



~ Rebecca Hayter

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