Vegan Spaghetti Bolognese

After a long day, nothing beats a delicious hearty dinner like this plant-based Spaghetti Bolognese. If you’re trying to reduce your meat intake, why not swap your regular spag-bol for this tasty meat-free alternative?

Not only does it cook, look and taste just like meat, it’s also rich in protein, a good source of fibre and environmentally sustainable! ⁠It’s also a great dish to meal prep – it’s great as leftovers the next day, and I like to make big batches and portion it into individual tupperware which I keep in the freezer for those busy days!⠀

If you like this plant-based spaghetti bolognese, I’m sure you’ll love my Peanut Tofu Stir-Fry, Edamame Mushroom Burgers, Carrot Chickpea Patties and Teriyaki-Glazed Salmon.

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PLANT-BASED SPAGHETTI BOLOGNESE
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Ingredients:⠀

(Serves 4⁠)⁠⠀

• 2 tbsp rapeseed oil⁠⠀

• 400g plant-based mince⁠ (there are loads of great brands in the supermarket)⠀

• 1 medium onion peeled and diced⁠⠀

• 2 garlic cloves, peeled & minced⁠⠀

• 1 small carrot, peeled and very finely chopped⁠⠀

• ¼ cup frozen peas⁠⠀

• 1 tbsp tomato puree⁠⠀

• 400g tin of chopped tomatoes⁠⠀

• 200g spaghetti⁠ (I used gluten-free tagliatelle)⁠⠀

• ½ tsp ground thyme⁠⠀

• ½ tsp ground oregano⁠⠀

• 1 tsp ground paprika⁠⠀

• Salt and pepper, to taste⁠⠀

• 2 tbsp pine nuts, to serve (optional)⁠⠀⁠⠀

Method:⁠⠀

1. Heat the oil in a saucepan on a medium heat, then add the onion and garlic. Stir for 2-3 minutes until onion becomes translucent, then add the carrot and herbs.⁠⠀
2. After a further 2 minutes, add vegan mince with a pinch of salt and pepper. Cook the mince until it has browned, then stir in the tomato purée, tinned tomatoes and frozen peas. Bring to a boil then reduce to a simmer for 10 minutes, stirring frequently.⁠⠀
3. Meanwhile, in another pan, cook the pasta according to packet instructions, then drain and divide between 4 bowls.⁠⠀
4. Serve the bolognese sauce over the pasta and add a sprinkle of pine nuts before serving

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

For more dinner ideas, try these recipes:

• Teriyaki-Glazed Salmon
• Peanut Tofu Stir-Fry
• Edamame Mushroom Burgers
• Carrot Chickpea Patties
• Original Chickpea Patties
• Vegan Nut Roast
• Baba Ganoush (smoky Aubergine Dip)
• Homemade Hummus
• Shakshuka