Vegan Spaghetti Bolognese Recipe: Easy and Full of Flavour

14th May 2017

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Ah, yes. Hello. That thing that I’ve been saying I’d do for a long time. I am *deep breath* posting a recipe. I feel like a vegan spaghetti bolognese recipe is a good place to start.

Spaghetti bolognese is easily one of my favourite dishes. It’s a comfort food and a great recipe to defy the “vegan food doesn’t taste like anything” myth.

It’s a dish that has been present throughout my life in various different forms and has morphed and changed along the way. The flavours in it are strong and really satisfy that desire for something wholesome and savoury that many meat-eaters presume is totally absent from a vegan diet.

There’s nothing worse than when you reach that dreaded point in conversation that someone feels the need to ask “what do you even eat?”, clearly presuming you go home and alternate between lettuce and carrots for dinner every evening. Thank you for your question, Deirdre, I eat food like everyone else. Probably tastier food than that dry turkey breast you’ve been prodding at for 20 minutes.

With this blog, I would love to show how tasty and full of flavour vegan food can and should be. For me, veganism has never been a feeling of denying myself anything. It’s always just been about cooking in new and interesting ways, often ending up with food more delicious than I had before. I hope this recipe, and blog in the future, are testament to that.

If anyone makes this, please get in touch (or tweet me) and let me know how you got on.

Here’s to more recipes, but for now vegan spaghetti bolognese:

 

Print Recipe
Vegan Spaghetti Bolognese
Vegan Spaghetti Bolognese Recipe Main Image
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 3 cloves garic
  • 1 onion
  • 3 sticks celery
  • 1 bell pepper
  • 200 grams mushrooms
  • 1 handful fresh basil leaves
  • 1 tsp oregano
  • 2 tins chopped tomatoes
  • 1 tbsp tomato puree
  • 300 ml boiling water
  • 1 vegetable stock cube
  • 2 tbsp nutritional yeast
  • 50 grams dried soya mince
  • 2 bay leaves
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tbsp olive oil
  • 3 cloves garic
  • 1 onion
  • 3 sticks celery
  • 1 bell pepper
  • 200 grams mushrooms
  • 1 handful fresh basil leaves
  • 1 tsp oregano
  • 2 tins chopped tomatoes
  • 1 tbsp tomato puree
  • 300 ml boiling water
  • 1 vegetable stock cube
  • 2 tbsp nutritional yeast
  • 50 grams dried soya mince
  • 2 bay leaves
Vegan Spaghetti Bolognese Recipe Main Image
Instructions
  1. Mince the garlic and roughly dice the onion and celery.
  2. Roughly dice the pepper and slice the mushroom and keep both separate.
  3. Add the oil to a large saucepan and turn on a medium-high heat.
  4. Add the onion, garlic and celery and cook for 3-4 minutes until soft.
  5. Add the pepper and cook for 2-3 minutes.
  6. Add the mushroom and cook for a further 2-3 minutes.
  7. Roughly chop the basil and add with the oregano. Cook for a further minute.
  8. Reduce the heat to medium and add the tinned tomatoes and tomato puree and stir.
  9. In a separate bowl, mix the stock cube and the boiling water. Stir until fully combined.
  10. Add the stock, nutritional yeast, dried soya mince and bay leaves to the pan. Season well with salt and pepper.
  11. Cover and cook for about 20 minutes, stirring every five minutes or so. Add more water if the mixture becomes too thick.
  12. Make spaghetti according to packet instructions and serve with the bolognese

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