In a large saucepan, gently heat the olive and add the finely chopped onion, celery, carrot, garlic and mushrooms. Sweat down for about 10 minutes until soft and translucent.
Add the TVP and canned beans (if using, don't worry about draining) and stir well.
Add the milk and simmer until the liquid has mostly been absorbed
Add the canned tomatoes, puree, dried herbs, vinegar, sugar and seasoning.
Bring to a brisk simmer, then turn down to bubble gently until thick and unctuous. This might take 20-30 minutes.
Taste for more seasoning and adjust as necessary.
Cook your spaghetti according to manufacturers instructions.
Serve with the sauce ladled over the top and some thick crusty bread.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Vegan Spaghetti Bolognese
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.