Vegan Spaghetti Bolognese
100% meat-free spaghetti bolognese that tastes better than the real thing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 people 1x
- Category: Vegan
- Cuisine: Italian
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
- In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
- Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
- Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
- 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.
- 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.
- 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
- Serving Size:
- Calories: 359
- Sugar: 5.8 g
- Sodium: 119.6 mg
- Fat: 6.1 g
- Saturated Fat: 0.9 g
- Carbohydrates: 64.5 g
- Fiber: 4.1 g
- Protein: 12.2 g
- Cholesterol: 0 mg
Keywords: recipe, main, meatless, plant based, tomato sauce, vegetarian, pasta
Find it online: https://pickledplum.com/vegan-spaghetti-bolognese/
