Our vegan spaghetti Bolognese recipe is quick to prepare and makes a nice easy and filling midweek dinner.
1 medium onion
1 large carrot
2-3 cloves garlic
2 tsp dried rosemary
2 tsp dried thyme
Pinch basil (fresh, frozen, or dried will do)
Dash olive oil
500g vegan mince (you can use a tin of lentils instead of the mince if you prefer)
Tin chopped tomatoes
Water
Glass of red wine (optional)
Spaghetti (75g-100g per person)
Salt and pepper to taste
Our vegan spaghetti Bolognese recipe is quick to prepare and makes a nice easy and filling midweek dinner.
1. Sweat off the chopped onion and carrot in the oil until they begin to soften.
2. Add the garlic and stir well.
3. Add the herbs.
4. Add the mince and mix well, ensuring the mince is completely coated with the herbs and evenly mixed with the other ingredients. Once the mince is warm, add the wine, bring to the boil then simmer.
5. Add the tin of tomatoes and stir well.
6. Fill the tomato tin with water and add to the mixture before bringing to the boil.
7. Leave to simmer on a low heat for 20 minutes, stirring regularly to ensure it does not stick to the pan.
8. Taste to check the carrot is cooked through. If not, keep on the low heat for another 10 minutes. If needed, add more water to ensure the mixture doesn’t dry out
9. Add salt and pepper to your taste.
10. Once the Bolognese is almost cooked, bring the pasta water pan to the boil, and add the spaghetti
11. Cook the spaghetti for 11-12 minutes, until al dente.
12. Once the spaghetti is cooked, drain and add to the Bolognese and mix well.
13. Serve with a sprinkling of basil if you like.
If you liked this recipe, why not try our vegan chilli non carne too?
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