Easy Vegan Spaghetti Bolognese
Nothing beats a spaghetti bolognese every now and then. It’s such an easy meal and is perfect when making the transition to a more vegan lifestyle.
There are so many different types of mince substitutes and alternatives to choose from, that you can definitely find a taste and texture that you enjoy. Spaghetti Bolognese is definitely a meal that you don’t have to ‘miss out’ on when living a vegan lifestyle and is a good, quick staple to have for busy days.
I always find that the amount of pasta you prepare for your meal, depends on how much you like to eat – someone people like more pasta than others right? So, this bolognese sauce is enough for 4 – 6 servings, but could be stretched out if you prefer more pasta than sauce. It also means that if there are only 3 people eating, the rest can be stored in a jar and pasta can be cooked fresh when it’s eaten next.
Preparation : 10 minutes
Cooking Time : 15 minutes
Makes : 4 – 6 servings
Ingredients
• 1 Onion, Diced
• 2 Garlic Cloves, Crushed
• 800g Tinned Tomatoes
• 2 Large Carrots, Diced
• 100g Dried Soya Mince (or your preferred mince)
• 1 tbsp Tomato Pureé
• 1 tbsp Marmite
• 2 tsp Tamari
• 1 tsp Mixed Herbs
• 1/2 tsp Turmeric
• 1/2 tsp Paprika
• Spaghetti to Serve
• Dairy-Free Parmesan to Serve
Method
In a pan, heat a small amount of oil. Once heated lightly fry your onions and garlic until soft.
Add the tomatoes, diced carrots, tomato pureé, marmite, Tamari, mixed herbs, turmeric and paprika. Stir to combine, then bring to the boil.
Once boiling, reduce to a simmer and add in the soya mince (or whatever mince you are using). Leave the bolognese to simmer for 15 minutes, stirring occasionally to stop it from sticking to the pan.
Whilst the sauce is simmering, prepare your spaghetti using the packet instructions and grate your parmesan.
Either transfer some bolognese sauce to the spaghetti (leaving any aside that you want to store for later) or serve directly onto plates.
Any leftover sauce can be stored in an airtight container for up to a week in the fridge, or for up to a month in the freezer.
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
