Easy Vegan Spaghetti Bolognese
The old family favourite, classic comfort food at it's best, but make it vegan and simple!
6
people
Ingredients
- 2 tbsp olive oil
- 1 onion - large, chopped finely
- 1 carrot - large, chopped finely
- 1 celery - stick, chopped finely
- 3 garlic - cloves, chopped finely
- 1 cup TVP - or use ground meat substitute of your choice
- 200 g mushrooms - chopped finely
- 400 ml tomatoes - canned
- 400 ml kidney beans - canned (optional)
- 2 tbsp tomato puree - or use ketchup
- ¼ cup milk - dairy-free
- 1 tsp dried oregano
- 1 tsp vinegar
- 1 tsp sugar
- 1 tsp salt
- 1 tsp ground black pepper
- spaghetti to serve
Instructions
- 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.