Vegan Spaghetti Bolognese

If you are vegetarian or vegan you may miss this Italian inspired favourite, spaghetti bolognese. Now you can enjoy this delicious, protein rich, vegan spaghetti bolognese which is made without meat!

Vegan Spaghetti Bolognese

Serves 2

Ingredients

1tsp                            Olive oil

1                                 Red Onion

2                                 Garlic Cloves

150g                           White Button Mushrooms

¼ tsp                          Pink Crystal Salt

¼ tsp                          Black Pepper

½ tbsp                        Dried Oregano

1 500g can                 Passata

1tbsp                          Tomato Puree

1 small                        Carrot

1 400g can                 Red Kidney Beans

200ml                          Filtered Water

150g (75g/serving)     Gluten free spaghetti pasta

Instructions

Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.

Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.

While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.

Serve the sauce in the middle of the spaghetti while still warm. Enjoy!

Vegan Spaghetti Bolognese

Serving Size: 2

Vegan Spaghetti Bolognese

Ingredients

  • 1tsp Olive oil
  • 1 Red Onion
  • 2 Garlic Cloves
  • 150g White Button Mushrooms
  • ¼ tsp Pink Crystal Salt
  • ¼ tsp Black Pepper
  • ½ tbsp Dried Oregano
  • 1 500g can Passata
  • 1tbsp Tomato Puree
  • 1 small Carrot
  • 1 400g can Red Kidney Beans
  • 200ml Filtered Water
  • 150g (75g/serving) Gluten free spaghetti pasta

Instructions

  • Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.
  • Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.
  • While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.
  • Serve the sauce in the middle of the spaghetti while still warm. Enjoy!
  • http://www.katesvegancooking.co.uk/2015/11/16/vegan-spaghetti-bolognese/

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