I’ve got another recipe today and this time it’s an adaptation of a spaghetti bolognese. I have used this recipe since I started my plant-based diet last May and I much prefer it to the meat version. Let me know what you think if you try it out!
- Spaghetti (To Serve)
- 2 Carrots
- 2 Celery Sticks
- 2 Medium Onions
- 2 Cloves of Garlic
- 6 Cherry Tomatoes
- 2 Fresh Bay Leaves
- 1 Red Chilli (Deseeded)
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Rosemary
- 1/2 Teaspoon Dried Marjoram
- 2 Tablespoons Tomato Purée
- 1 Vegetable Stock Cube (Vegan)
- 1 Can Chopped Tomatoes (400g)
- 1 Tablespoon Extra Virgin Olive Oil
- 100g Organic Soya Mince (Dehydrated)
1. Rehydrate 100g organic soya mince in boiling water – with a pinch of salt – for ten minutes.
2. Dice two medium onions, two medium carrots, two sticks of celery and one red chilliand cook on a medium heat in 1 tbsp extra virgin olive oil. I’d recommend a large saucepan as you’ll be adding all of the other ingredients in to this one.
3. Peel and finely chop two cloves of garlic.
4. After cooking for five minutes, when the onion, carrot, celery and red chilli has softened put the chopped garlic into the pan and reduce heat slightly.
5. Stir and cook for another few minutes ensuring the garlic doesn’t burn.
6. Make the vegetable stock cube up (I usually make this with half the recommended liquid so it’s double concentrated) and add to the pan.
7. Add 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried rosemary, 1/2 tsp dried marjoram and 2 bay leaves along with 2 tbsp tomato purée and stir again.
8. Cook for a further couple of minutes before adding one tin of canned tomatoes and increasing the temperature to medium.
9. Drain and add organic soya mince to the pan and stir the mixture.
10. Chop six cherry tomatoes in half and add these to the saucepan. I use vine-ripened ones (or fresh from the garden if we have grown them in season) as they have a lot more flavour to them.
11. Reduce heat and simmer for 20-30 minutes, stirring occasionally.
12. Boil some spaghetti during the last ten minutes of the bolognese simmering. Remove the bay leaves from the bolognese pan and serve.
VOILA! A delicious spaghetti bolognese totally made from plant-based ingredients. This doesn’t compromise on flavour at all by not having meat in it and it only gets better the longer it sits. I prefer this the day after it is made and it is also perfect for batch-cooking and freezing for future meals.
Thank you for reading this blog post and I hope you found it easy to follow. I am open to suggestions as well as I’ll be posting more recipes on my blog as well so I’d love to improve them if I can! Have a great day!
4 thoughts on “Bolognese Recipe (Vegan)”
I want some!!!
LikeLiked by 1 person
I’ll make it for you sometime! 🙂
Thanks for featuring my blog post!