Easy Vegan Spaghetti Bolognese

Easy Vegan Spaghetti Bolognese

Pasta always wins, right?

Features:
  • Vegan

Ingredients

Directions

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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!

Step 1
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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.

Step 2
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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.

Step 3
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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!

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Vegan ‘Reese’s’ peanut butter cups
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Ingredients

390g Chopped tomatoes
3 tbsp Olive oil
1 Onion chopped
3 Garlic cloves crushed
1/2 Red pepper chopped
1 Eggplant / aubergine chopped into small chunks
175g Soya mince or a can of cooked lentils
1 tbsp Tomato puree
2 tsp Basil
2 tsp Oregano
Salt and pepper to taste
previous
Peanut butter chocolate banana bars
next
Vegan ‘Reese’s’ peanut butter cups
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