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Vegan Wholewheat Spaghetti Bolognese

Protein packed vegan spaghetti bolognese with vegan mince and mushrooms.

Easy weeknight Vegan spaghetti bolognese

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 courgette pesto pasta

Roasted red pepper and sundried tomato pasta

Tagliatelle puy lentil ragu

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 FacebookPinterest and Instagram – I’d love to see you all there!


Easy weeknight Vegan spaghetti bolognese

Vegan Spaghetti Bolognese

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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.


  • 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


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.


I used Sainsburys soya mince and Violife parmesan cheese.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 456mgCarbohydrates: 41gFiber: 4gSugar: 5gProtein: 29g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

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