Easy Vegan Spaghetti Bolognese
Pasta always wins, right?
- 390g Chopped tomatoes
- 3 tbsp Olive oil
- 1 Onionchopped
- 3 Garlic clovescrushed
- 1/2 Red pepperchopped
- 1 Eggplant / auberginechopped into small chunks
- 175g Soya minceor a can of cooked lentils
- 1 tbsp Tomato puree
- 2 tsp Basil
- 2 tsp Oregano
- Salt and pepperto taste
A great vegan alternative to the classic spag bol. Let’s be honest.. nothing says comfort like a big bowl of spaghetti Bolognese, and this one is pretty special – it’s easy to make, it’s tasty, filling and 100% vegan!
Heat a little olive oil in a large pan and fry the chopped onion over a fairly high heat until soft, for around 5 minutes. Add the garlic and soya mince and fry until they both brown. Add the red pepper and courgette and cook for another 3-4 minutes.
Add the chopped tomatoes to the pan. If your tomatoes are quite chunky, try to break them up with a wooden spoon. Add in the tomato puree to thicken the sauce together with some oregano, basil and a pinch of salt and simmer for around 25-30 minutes.
When the sauce is nearly finished, cook the spaghetti pasta following instructions on the pack. Once cooked, drain and arrange on a plate. Add a good spoonful of the Bolognese sauce on top and garnish with fresh herbs. Enjoy!