Vegan Spaghetti Bolognese
Spaghetti Bolognese is the most popular classic pasta dish, and even in the vegan version this recipe is easy & quick to make and always delicious! This vegan pasta recipe is truly the best so please give it a try!
Basics, Lunch & Dinner, Main Course
For the Bolognese sauce:
cloves of garlic
or to desired consistency
raw cane sugar
or gluten-free pasta
Peel onion, garlic, carrots and celery and cut into thin cubes.
Squeeze the tofu (this works best when using kitchen paper), then crumble into very small pieces.
Heat the olive oil in a non-stick pan or skillet and cook the tofu until crisp and golden brown.
Add the onions, carrots and celery and cook until the onions are translucent.
Then add the garlic and sauté for about 30 seconds.
Now add the vegetable broth, tomato paste and tomatoes and stir to combine.
Season the sauce with salt, pepper, Italian herbs and sugar to taste and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. (
Add more vegetable broth, if needed
In the meantime, cook the spaghetti in salted water until 'al dente'. Then drain.
Serve the spaghetti with the vegan bolognese sauce and garnish as desired with nutritional yeast flakes and fresh basil.
Instead of tofu you can also use soy granules / soybean shreds, lupine granules, seitan, green spelt, or any other 'minced meat alternative'.
Optionally, you can make the sauce completely from about 1 kg of fresh tomatoes.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?
Vegan Spaghetti Bolognese https://biancazapatka.com/en/vegan-spaghetti-bolognese/