Spaghetti Bolognese



vegan Spaghetti Bolognese
Vegan Spaghetti Bolognese. image by Sigal Ben David.
vegan Spaghetti Bolognese

Spaghetti Bolognese

  • Author: Ido Zivli
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: main dish
  • Cuisine: italian


This classic comfort food is absolutely ten times better now that it’s vegan! This dish will have you making it a staple meal for lunch and dinner, and even adding your own twist of different veggies and spices. Let us know what you think on our Challenge 22 group page!



  • 1 package of spaghetti – whole wheat recommended
  • 1 onion
  • 3 garlic cloves
  • 2 Tbsp oil
  • 2 tomatoes
  • 1 Tbsp sweet paprika
  • 1 Tbsp dried or 1 bunch fresh oregano/basil
  • Salt and pepper to taste
  • ⅔ cup soya chunks (TVP)
  • 1 cup boiling water
  • 3½ oz (¼ cup) tomato paste


  1. Cook spaghetti according to instructions and drain.
  2. Meanwhile, chop the onion and garlic. Fry the onion for 4 minutes, add the garlic, and cook for another minute.
  3. Chop the tomatoes, add to the pan, stir and fry for another 3 minutes. Add spices to the pan and stir for half a minute.
  4. Add soy granules, tomato paste and a cup of boiling water and stir for another few minutes until mixture is combined well.
  5. Pour sauce over each plate of spaghetti.


  • The TVP can either be replaced with minced meat substitute, or with cooked black lentils (and add less water).
  • The Bolognese sauce can also be used to make meatballs. Use only half a cup of water and add a cup of breadcrumbs after cooking. Stir, form into patties and fry until browned on each side.


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