Vegan Spaghetti Bolognese
Servings Prep Time
6people 20minutes
Cook Time

Servings Prep Time
6people 20minutes
Cook Time


  • 1tbsp

    olive oil

  • 3cloves


  • 1


  • 3sticks


  • 1

    bell pepper

  • 200grams


  • 1handful

    fresh basil leaves

  • 1tsp


  • 2tins

    chopped tomatoes

  • 1tbsp

    tomato puree

  • 300ml

    boiling water

  • 1

    vegetable stock cube

  • 2tbsp

    nutritional yeast

  • 50grams

    dried soya mince

  • 2

    bay leaves

  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