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Vegan Spaghetti Bolognese

vegan spaghetti bolognese

100% plant-based spaghetti ‘bolognese’ that tastes better than the real thing!

Ingredients

Units Scale
  • 16 ounces dried thin spaghetti or regular spaghetti
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 1 medium carrot (finely chopped)
  • 1 green bell pepper (cored, seeded and finely chopped)
  • 10 ounces button mushrooms (finely chopped)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 28 ounces can diced tomatoes
  • 1/2 cup vegetable broth

Instructions

  1. In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
  2. Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
  3. Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
  4. Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse a few times – do not over blend – until the texture looks like ground meat. Return to the pot and stir. Serve with pasta.
  5. For the pasta: fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.
  6. Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain – do not rinse – and set aside.

Notes

Save any leftover sauce – separate from the cooked noodles – in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: main, meatless, plant based, tomato sauce, vegetarian, pasta

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