Get the Recipe: Vegan Spaghetti Bolognese
This vegan spaghetti Bolognese is made with lots of vegetables and TVP for an amazingly savory, hearty flavour. Easy to make with accessible ingredients, this recipe makes a great plant based alternative to the traditional pasta dish, and will impress vegans and non-vegans alike. Freezer-friendly and easy to make gluten-free!
Ingredients
- 1 tbsp olive oil
- 1 cup bell pepper, diced
- 1 cup onion, diced
- 1 cup celery, chopped
- 2 cloves garlic
- 1 tbsp ginger paste
- 1 1/2 cups textured vegetable protein
- 1 large carrot, peeled and diced
- 1 cup fresh tomatoes, diced
- 1 1/2 cups mushrooms, diced
- 2 tbsp tomato paste
- 2 tsp cumin
- 1 tbsp paprika
- 1/4 cup nutritional yeast
- 1 can chopped tomatoes
- 1 oz dark chocolate
- 10 oz spaghetti
- 1 tbsp coconut sugar
- 1/4 cup lemon juice, (1 whole lemon)
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
Equipment
- Saucepan or Dutch oven
- Large bowl
Instructions
- Heat the olive oil in a large, non-stick saucepan or Dutch oven over a medium heat. Now add the bell peppers, onion, celery, garlic and ginger paste. Cook for around 5 minutes, until the vegetables are softened and fragrant.
- Add water or vegetable broth to the TVP and allow it to soak for 10 minutes.
- Add the carrots, tomatoes, mushrooms, tomato paste, cumin and paprika. Cook for 5 minutes more, until the vegetables soften, and make sure to stir frequently.
- Drain and rinse the TVP and add it to the pan together with the nutritional yeast, canned tomatoes and dark chocolate. Stir together until the chocolate melts, then continue to simmer over a medium heat for 20 minutes, stirring occasionally. If the sauce starts to dry out, add extra vegetable stock.
- After around 15 minutes of simmering the sauce, start cooking the spaghetti according to packaging instructions.
- Stir in the coconut sugar and lemon juice. Continue to cook for 5 minutes more, stirring once every couple of minutes. At the end, season to taste with salt and pepper.
Video
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Notes
- This vegan spaghetti Bolognese keeps well in the fridge for up to 3 days, when the sauce is stored together with the pasta. The sauce by itself can be stored for up to 4. You can reheat on the stove, or in the microwave in 60 second intervals until fully warmed through.
- To freeze, you can store it in either freezer-friendly containers, or individual freezer bags, leaving a little bit of room for the sauce to expand. Before reheating, leave in the fridge overnight to thaw fully. Add extra liquid as necessary when reheating.
Calories: 564kcal, Carbohydrates: 90g, Protein: 32g, Fat: 9g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 560mg, Potassium: 1084mg, Fiber: 15g, Sugar: 20g, Vitamin A: 5720IU, Vitamin C: 76mg, Calcium: 217mg, Iron: 9mg