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Easy Vegan Spaghetti Bolognese

Pasta always wins, right?
Course: Dinner
Servings: 2


  • 390 g chopped tomatoes
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, pressed
  • 1/2 red pepper, chopped
  • 1 aubergine, chopped into small chunks
  • 175 g soya mince or a can of cooked lentils
  • 1 tbsp tomato purée
  • 2 tsp basil
  • 2 tsp oregano
  • salt and pepper to taste


  • 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!