Spaghetti Bolognese (or Spag Bol as it is commonly referred to) is a classic pasta dish that is well-loved by all. As a kid I would avoid any sauce on my spaghetti, but now I can't get enough of it - the more the better! Here is my recipe for a delicious, hearty vegan bolognese sauce.
For the 'meat' part of the bolognese, there are a number of different vegan-friendly alternatives you can use. My preference is to use soya-based mince alternatives, such as The Unbelievable Alt which I use in this recipe, for a high protein and seamless replica of the traditional meaty sauce. However other great substitutes include crumbled tofu or tempeh, lentils, mushrooms, or even a mixture of blended nuts - the only limit is your imagination.
I love to add vegetables into my bolognese sauce for extra nutrients and to make the sauce even more filling, and it's also a great way to sneak in veggies for kids and vegetable-adverse adults... In this recipe, I have used mushrooms and carrots, but other vegetables which work great in a bolognese sauce are celery, aubergine and peppers.
Vegan Spaghetti Bolognese
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
For the Bolognese Sauce:
1 clove garlic
400g vegan mince (or alternative from notes below)
1 tbsp tomato puree
1 tbsp soy sauce (or tamari)
400g tin chopped tomatoes
120ml vegetable stock
2 tsp dried oregano
Salt and pepper, to taste
300g spaghetti, cooked
Vegan cheese or nutritional yeast
Chop the onion, carrot, and mushrooms into cubes, and crush the garlic.
Heat a pan with a little oil over a medium heat, add the onion and carrot and soften for 3 minutes.
Add the garlic, mushrooms and vegan mince substitute and cook for a further 5 minutes.
Once the onions are translucent and vegetables have softened, add the remaining ingredients and stir to combine, adjust the seasoning as desired.
Bring the sauce to a boil, and simmer for 20 minutes to thicken the sauce.
Meanwhile, cook the spaghetti according to the packet instructions and drain.
Serve the bolognese sauce over the spaghetti, with optional vegan cheese and fresh basil.
Any left-over sauce can be stored in the refrigerator for 3-5 days.
Alternatively, other plant-based mince substitutes include - Tofu, Tempeh, red lentils, and mushrooms.
Thanks for reading, I hope you enjoy my super simple vegan bolognese recipe! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!