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–+ servings

Vegan Spaghetti Bolognese

This vegan pasta favourite is full of authentic Italian flavour. With the meaty texture of soy mince and an aromatic vegetable base, this sauce incredibly satisfying.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 1 tbsp vegetable oil
  • 1 small onion finely diced
  • 1 stick celery finely diced
  • 1 small carrot finely diced
  • 3 small mushrooms chestnut or white, finely diced
  • 3 tbsp (45 ml) olive oil extra virgin
  • 2 cloves garlic minced
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tbsp (30 g) tomato puree/paste
  • 1 tsp maple syrup or brown sugar
  • 1 tsp chili flakes red pepper flakes
  • 2 tbsp (30 ml) balsamic vinegar or 4 tbsp red wine
  • 1 can (400 g / 14 oz) chopped tomatoes
  • ½ cups (40 g) dried soy mince
  • 1 tsp soy sauce
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup (240 ml) water
  • 1 cup (240 ml) pasta cooking water reserved when draining

Serving

Instructions

  • Heat up the oil in a large frying pan. Add the finely chopped onion, celery, carrot and mushrooms. Sauté on medium heat for 15 minutes, stirring regularly, until the onions are translucent and start to turn golden brown.
  • Add and stir in the olive oil, garlic, dried basil and oregano, then the tomato puree/paste, maple syrup, chili flakes and balsamic vinegar. Continue to cook and occasionally stir on medium heat for 3 - 5 minutes, to form a thick paste.
  • Next, stir in the chopped tomatoes, dried soy mince, soy sauce, salt, pepper and water.
  • Bring to a simmer and cover with a lid. Cook covered on medium heat for 45-60 minutes. Stir every 5-10 minutes to keep from catching at the bottom of the pan.
  • 15 - 20 minutes before serving, cook the pasta following instructions on the pack or our tips in the post above. Drain the pasta and reserve some of the starchy cooking water.
  • Add up to 1 cup (240 ml) of the pasta cooking water to the simmered sauce (which should have reduced considerably), to make it rich and smooth.
  • Serve the vegan bolognese sauce with spaghetti, a crack of black pepper, and optionally a sprinkle of homemade vegan parmesan and some rocket/arugula or a few fresh basil leaves.

Notes

Cooking time
If you're in a hurry, you can simmer the sauce without a lid for 30 minutes - but for best result cook for at least 45 minutes or longer to build up more flavour.
Keeping pasta from sticking
To keep the pasta from sticking before ready to serve, briefly rinse with cold water, put back in the saucepan and stir in a teaspoon of olive oil. Keep covered until serving.

Nutrition

Serving: 1portion | Calories: 498kcal | Carbohydrates: 73g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Sodium: 913mg | Potassium: 616mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2546IU | Vitamin C: 14mg | Calcium: 139mg | Iron: 5mg
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