Classic Vegan Spaghetti Bolognese

This is my recipe for vegan spaghetti bolognese. There are quite a few meat-free mince products out there to choose from. But personally I used seitan, it works well as a replacement for mince, and is cheap and easy to make at home. Check out my step by step guide → HERE ← to make it

Yield; Four servings (514kcal per serving) Cook time; 40 minutes

You’ll need;

  1. One tablespoon of non-dairy margarine
  2. Two cloves of garlic, minced
  3. One brown onion, diced
  4. One red pepper and one yellow pepper, diced
  5. 230g/8oz white mushrooms, diced
  6. 300g/10.5oz meat free mince
  7. One tablespoon of tomato puree
  8. One tablespoon of plain flour
  9. One 400g/14oz tin of chopped tomatoes, blitz until smooth with a blender/food processor
  10. 100ml red wine (optional)
  11. Half a teaspoon of the following dried herbs; parsley, oregano and basil
  12. 300g/10.5oz (dry weight) spaghetti

Method;

  • Melt the margarine in a frying pan over a medium high heat. Once melted, add the garlic and cook for one minute, then add the onion and pepper
  • After that’s been cooking for five minutes, add the mushroom and allow to cook for another five minutes
  • Next, add the mince, tomato puree and flour, allow to cook for a couple of minutes before adding the tomatoes, wine and herbs. Cover with a lid and reduce the heat to low, leave to simmer gently for 20 minutes, this will allow the flavours to develop
  • After 20 minutes has elapsed, remove the lid and give everything a good stir. Boil the spaghetti as per the instructions on the packet. Once cooked, drain well and stir the spaghetti through the sauce, serve immediately. Optional extra; top with a little nutritional yeast, or vegan parmesan cheese

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