Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese is easy to make, packed with protein and is a total crowd pleaser!

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 465kcal

In a large saucepan, add a splash of olive oil (optional) and bring up to a medium-high heat.
Pop the chopped onion in and cook for a couple of minutes until soft.
1 onion
Next, add the garlic, oregano, bay leaf and tomato purée. Cook for two minutes more
4 cloves garlic, 1 tablespoon oregano (dried), 1 bay leaf, 2 tablespoon tomato purée
Chuck in the mushrooms and carrots, stir and cook for 5 minutes.
250 g chestnut mushrooms, 200 g carrots
Pour in the chopped tomatoes, stir well. Bring to a boil and then immediately down to a simmer. Crumble in the vegan beef or veg stock cube (if using). Cook for around 5 minutes.
800 g chopped tomatoes, 1 vegan beef stock cube
Now add in the vegan mince, stir well and simmer for 1 hour. No need for it to be covered, but stir it occasionally.
450 g vegan mince
Around 10 minutes before the simmer time is up, put the pasta on to cook. It should take around 10 minutes to cook.
450 g spaghetti
Season with salt and pepper, to taste.
Stir the fresh basil leaves into the bolognese just before serving on a bed of spaghetti.
25 g fresh basil

It’s important to simmer for the full amount of time, otherwise the bolognese will be watery.
You can use two cups of TVP (textured vegetable protein) instead of the vegan mince.
You can switch the mushrooms for celery if you’d prefer.
It keeps in the fridge for 3 days, and freezes for up to 3 months. Make sure to defrost and reheat thoroughly before consuming.
Serving – it’s traditional to mix up the bolognese with the spaghetti. We’ve gone for the ‘British’ way of serving it – on top of the spaghetti. It’s up to you how you’d prefer to serve it!