There are certain meals that I make regularly, and this is one that is usually on the menu at least once a week. It is included so regularly as it is quick to make, this seems to be a theme in my cooking. On week nights I try to stick to meals that take 30 minutes or less to make, and this takes around 25 minutes so fits right in.
As vegan meat is being used, this doesn’t take as long as meat to cook, so it really is quite quick. If you do have more time, you could add a little red wine and let it cook off slowly, but this is something I never have time for.
It’s also a healthy vegan twist on a classic, so could be a good introductory meal for those looking to begin to transition over.
Vegan Spaghetti Bolognese
Vegan Spaghetti Bolognese
- 1 Onion White
- 3 Cloves Garlic
- 1 Stalk Celery Optional
- 8 Mushrooms White or Chestnut
- 1 tbsp Tomato Puree
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Mixed Italian Herbs
- 300 ml Vegetable Stock
- 200 g Vegan Mince
- 1 tin Chopped Tomatoes
- 160 g Wholewheat Spaghetti
- 2 tbsp Nutritional Yeast
- Put the pasta into slightly salted boiling water to cook.
- Chop and water sautee the onion. Once softened, add the chopped garlic and cook for another minute.
- Add the chopped celery and mushrooms and cook until the water has released from the mushrooms, around another 5 minutes.
- Add the tomato puree and herbs and mix through well, stirring and cooking for another couple of minutes.
- Add the mince, I use frozen but you can use fresh too. Mix well through the herbs and vegetables.
- Add the tin of chopped tomatoes and stock. Don't add too much though, as this isn't cooking for long it shouldn't be too liquidy. You may not use all of the stock.
- Simmer for 5 minutes, add salt and pepper to taste. In the last couple of minutes cooking, add the nutritional yeast.
- Drain the pasta and mix well with the sauce.
I’ve also made this with vegan sausage or meatballs in place of the mince and it is very versatile. Of course, feel free to have this with any type of pasta. I also use this as the base of my lasagne which I will be doing a recipe for soon.
For syns, the nutritional yeast would be 1, and for the mince, it depends on what brand you use. For syn free you could miss out the nutritional yeast, and use soaked TVP. I usually have this with steamed vegetables (one day, I’m going to turn into a stalk of steamed kale I swear), but my family have garlic bread with this, either this 32p tesco option or this frozen asda garlic bread which is pre slices with bigger slices for 80p.