Vegan spaghetti bolognese

Vegan spaghetti bolognese

This is a great quick meal. Who needs takeaway when you can have this delicious meal on the table in about half an hour?

I have no idea if it resembles “authentic” spaghetti bolognese. But it tastes great!


British American
1-1/2 tablespoons olive oil 1-1/2 tablespoons
70g onion, finely diced 1/2 medium
1 small green or red pepper, finely diced 1 small
2 garlic cloves, minced 2
100g veggie mince 3-1/2 ounces
1/4 bouillon cube, mushroom or vegan beef-style 1/4
(enough for 125ml / 1/2 cup water)
60ml water 1/4 cup
400g tin chopped tomatoes in puree 14 ounce can
1 tablespoon fresh minced basil 1 tablespoon
(or 1 teaspoon dried basil)
1/2 teaspoon dried oregano 1/2 teaspoon
1/2 teaspoon sugar 1/2 teaspoon
1/2 teaspoon vegan Worcestershire sauce 1/2 teaspoon
1/4 teaspoon cayenne pepper 1/4 teaspoon
salt and freshly ground pepper to taste
200g dried spaghetti 7 ounces

1. Heat olive oil in a heavy skillet over low heat. Saute onion and red pepper for 10 minutes, until soft. Add garlic and continue to saute for an additional minute.

2. Add veggie mince and saute a minute or two. Dissolve bouillon cube in 60ml / 1/4 cup boiling water. Add to veggie mince in skillet. Continue to saute until veggie mince has absorbed bouillon, about 5 minutes.

3. Add tomatoes, basil, sugar, Worcestershire sauce, cayenne and salt & pepper to taste. Gently simmer for 15 minutes.

4. Meanwhile, cook spaghetti according to package directions.

5. When spaghetti is cooked, drain and serve with bolognese sauce.

Makes two servings.

12 Comments

  1. Looks good! Vegan bolognese is one of my favorite quick-fix meals, and your looks delicious!

  2. Spag Bol is a favourite favourite of mine. The last time I had it I ran out of Spaghetti so I used Tagliatelle instead. So you could say that I made Tag Bol!
    Yours looks lovely.
    🙂

  3. there is goes again!!!!

    hahaha

    yea those were the days of spaghetti bolognese…infact it was my FIRST pasta ever.

    Yea I think spag bolognese came before lasagna.

  4. Jeni — Tag Bol, lol! 😀

  5. Well, I’ve never actually had Spaghetti Bolognese anyway, so I’m sure this would be fine.

    I know I’m stuck in kid-land most of the time and so I can only relate to kid-books, but if you’ve ever read Uglies by Scott Westerfeld, you’d have an instant association with this dish, or rather its dehydrated camping cousin “spagbol.” Thanks for the recipe!

  6. MMMMmmm… reading this on my lunch break at work and suddenly I wish I had something different to eat… Food envy strikes again!

  7. looks really yummy!

    When I think of “spag bol”, I think of this teen book series that I’m into, “the uglies”. too funny.

  8. Bethany, I’m done with Uglies and Pretties, and am now on to Specials!

  9. What veggie mince did you use? Because I’ve used quorn and it turns out that isn’t vegan, and I’ve just fed it to my vegan friend 🙁

  10. Hi Jamie — I use Redwood veggie mince (in the chiller section… Holland & Barrett carry it, and independent health shops); or Realeat veggie mince (in the frozen section of H&B, some supermarkets and independent health shops). I prefer Redwood, but either will work. You might have to add a bit more water with the Realeat brand. I noticed the other day in the supermarket that the Realeat mince is part of the Linda McCartney brand range now.

  11. Thank you, I’ll use that in future – if my friend ever forgives me

  12. I use dried soya mince which you add a little hot water to before adding to the sauce to re-hydrate it but it is soya only and works really well. You can get it in Holland and Barrett and a lot of supermarkets now stock it. It’s cheaper than the frozen, chilled named brand minces as well. £1.75 will buy a bag large enough to make about 15 bologneses.

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