Vegan Spaghetti Bolognese
Author: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!
Ingredients
For the Bolognese sauce:
- 200 g firm tofu *see notes
- 1 onion
- 2 cloves of garlic
- 100 g carrots optional
- 100 g celery optional
- 2 tbsp olive oil
- 200 g tomato passata *see notes
- 200 g chopped tomatoes *see notes
- ¾ cup vegetable broth or to desired consistency
- 1 tbsp tomato paste
- 2 tsp Italian seasonings
- 1 tsp raw cane sugar to taste
- salt, pepper
further ingredients:
- 250 g spaghetti or gluten-free pasta
- nutritional yeast
- fresh basil
Instructions
- 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.
- Enjoy!
Notes
- 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?Mention @biancazapatka or tag #biancazapatka!