Protein packed vegan spaghetti bolognese with vegan mince and mushrooms.
If you don’t already have a go to bolognese recipe, this ones for you. Or maybe you do, but you should definitely try it anyway.
Made with vegan mince and mushrooms for that meaty texture and cooked in a rich tomatoey red wine sauce.
Need I say more? This recipe can easily be made into a chilli too, just add some kidney beans and extra spice!
I like to make a big batch of this, in fact I doubled the quantity when I made this last night and I now have enough for about 8 meals.
It will freeze well too, you know for those days when you get home and all you want to do is lie on the sofa and then find yourself scrolling through Instagram getting hungrier and hungrier and it’s 8pm. You can dig out your frozen bolognese, and you’re good to go.
For more pasta recipes you may enjoy these:
Creamy butternut squash carbonara with sausage crumbles
Roasted red pepper and sundried tomato pasta
As always if you make this vegan spaghetti bolognese be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Vegan Spaghetti Bolognese
Crowd pleasing vegan spaghetti bolognese made with soya mince and mushrooms. In a tomatoey red wine sauce with fresh basil. Double the quantity and have leftovers for the week.
Ingredients
- 1 red onion
- 3 garlic cloves
- 2 celery sticks
- 1 large carrot
- 200g mushrooms
- 1 tsp smoked paprika
- 1/2 tsp nutmeg
- 1/2 cup red wine
- 1 tin chopped tomatoes
- 1/2 cup veg stock
- 1 tbsp soy sauce
- 1 tsp mixed dried herbs
- 1 tsp marmite
- 300g vegan mince
- 400g wholewheat spaghetti
Instructions
Finely chop the onions and mince the garlic. Heat some vegetable oil in a saucepan on medium heat and when hot add the garlic and onion. Let sautee for about 5 minutes.
Cut the carrot into small pieces and add to the pan, along with the chopped celery. After about 5 minutes add the roughly sliced mushrooms. You wanted them quite chunky for texture.
Once the mushrooms have cooked and there is no water left from them, add the paprika and nutmeg. Give it a good stir.
Add the red wine and let simmer for a minute before adding the tomatoes, veg stock, soy sauce, herbs, mince, marmite and mince.
Let this simmer gently for about 15 minutes until the sauce is the right consistency and it is a nice rich red colour. Whilst you are waiting, put some spaghetti boil to boil for 10 minutes.
Once then spaghetti is cooked, drain and serve topped with the mince, some fresh basil and vegan cheese.
Notes
I used Sainsburys soya mince and Violife parmesan cheese.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 430Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 456mgCarbohydrates: 41gFiber: 4gSugar: 5gProtein: 29g
Andie Sobey
Wednesday 8th of December 2021
A delicious & satisfying meal we will be making again, thank you ??
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Jacqueline Meldrum
Saturday 13th of January 2018
This has been one of our family favourites for over 20 years. We just love it. Yours is very similar to mine with a few wee differences. And doesn't it taste more fabulous on day two? Shared!
Tamsin
Saturday 13th of January 2018
Thank you Jaqueline! And yes absolutely, that’s why I always make extras! :) xx
Jen
Wednesday 10th of January 2018
I'm getting to hungry just looking at this haha. I love the idea of making extra to freeze. Sounds like a perfect easy dinner to me!!! Winner!
Tamsin
Saturday 13th of January 2018
Thank you as always Jen! I was so sad when I ate the last portion haha xx