Spaghetti Bolognese – Vegan Eat

Spaghetti Bolognese

By Jen Booker

November 10, 2018

Quick easy soy mince bolognese

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4


2 tbsp olive oil

1 large onion, chopped

2 carrots, finely chopped

3 cloves of garlic, crushed

1 red pepper, chopped

100g mushrooms, finely chopped

225g veggie mince

2 x 400g tins of chopped tomatoes OR a passata

2 tbsp tomato purée

2 bay leaves

3 tsp basil

2 tsp oregano

Salt and pepper, to taste

1 tbsp tahini or almond or cashew butter

Sliced black olives

Spaghetti or spiralized veg

Dairy free cheese or nooch

Vegan garlic bread


1Fry the onion, red pepper and carrots in the oil until soft

2Add the garlic and mushrooms and cook until the mushrooms are golden brown

3Add the veggie mince plus the herbs and fry for 4-5 minutes, stirring constantly. (If the mixture sticks and needs a bit of moisture use some of the juice from the tinned tomatoes.)

4Add the nut butter or tahini and stir in

5Add the purée and tinned tomatoes, stir well and simmer for 10 minutes over a low heat

6Serve on a bed of cooked spaghetti or spiralized veg and garlic bread and garnish with grated dairy-free cheese or nutritional yeast flakes and the chopped olives


0 Reviews

All fields and a star-rating are required to submit a review.