Vegan bolognese is delicious. Who doesn't like it? This vegan spaghetti bolognese, or 'spag bol' (as we say here in England), is hearty and filling. The trick is to include a good helping of fresh basil and vegan Worcestershire sauce to really make the flavours pop.
Vegan spaghetti bolognese wouldn't be the same without a good load of carrots and mushrooms and a vegan mince replacement too – we like bolognese that's made with lentils, but sometimes a meat replacement is the way to go. We served this to an omni friend and they absolutely loved it! Who needs meat anyway? No one!
If you'd like to find out more about cooking with vegan mice, check out this guide on how to cook vegan mince, from our friends at Choose Veganism.Print
- 2 onions - roughly chopped
- 4 cloves garlic - finely chopped
- 2 tbsp tomato purée
- 4 tsp mixed Italian herbs
- 3 tsp dried oregano
- 4 carrots - diced
- 250g portobellini or chestnut mushrooms - quartered
- 300g vegan mince
- 800g chopped tomatoes (2 tins)
- 1 tsp vegan Worcestershire sauce
- 20g fresh basil - chopped
- 300g wholewheat spaghetti
- In a large saucepan, add a splash of olive oil and bring up to a medium-high heat.
- Add the onion and cook for a couple of minutes until softened.
- Now add the garlic, tomato purée and dried herbs, and cook for another couple of minutes.
- Chuck in the carrots and mushrooms, cook for 5 minutes, stirring frequently.
- Pour in the chopped tomatoes, stir through, bring to a boil and then immediately reduce to a simmer - cook for 5 minutes.
- Mix in the Worcestershire sauce.
- Stir the vegan mince in and simmer for 20 minutes, stirring occasionally.
- Put the pasta on to cook - we're the pasta takes 10 minutes to cook, so adjust accordingly if yours is different.
- Season the bolognese to taste.
- Just before serving, stir the fresh basil into the bolognese.
- Serve with some cashew parmesan - this recipe is the perfect accompaniment!
- Category: Dinner
- Method: Stove-top
- Cuisine: Italian
Keywords: Vegan Spaghetti Bolognese