Sigal Ben David

Spaghetti Bolognese

One of the most popular spaghetti dishes, but made vegan! Easy to make and delicious, we can guarantee it will become a staple meal for lunch and dinner. Vegan bolognese is an incredibly easy, cheap, and filling meal. Most importantly, it’s also a bowl of deliciousness!

You can easily add your own twist and make it fit you best. You can even ditch the tomato paste, and use juicy fresh tomatoes for a homemade experience. Try to roast them before pureeing them into a sauce – we promise it will be the best tomato sauce you ever had.

Recipe yield
3 servings
Total time
25 minutes

Ingredients

  • 500 g spaghetti, dry (preferably whole wheat)
  • 1 onion
  • 3 garlic cloves
  • 2 tbsp oil
  • 2 tomatoes
  • 1 tbsp paprika
  • 1 tbsp dried or 1 bunch of fresh oregano or basil leaves
  • Salt and pepper to taste
  • ⅔ cup soya granules TVP
  • 1 cup boiling water
  • 3.5 oz (¼ cup or 100 g) tomato paste

Instructions

  1. Cook your 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 the mixture is well combined.
  5. Pour your sauce over each plate of spaghetti.
  • You can replace the TVP with a minced meat substitute, or with cooked black lentils (you will need to 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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