Welcome to a plant-based twist on a timeless classic! Our Vegan Spaghetti Bolognese brings all the hearty comfort of the traditional Italian dish, but with wholesome, cruelty-free ingredients. Packed with rich flavours from slow-simmered vegetables, lentils, and herbs, this recipe proves that you don’t need meat to enjoy a satisfying bowl of pasta.
Ingredients
- 1 large onion, diced
- 1 stick celery, finely sliced
- ½ red pepper, cored and diced
- 1 medium courgette, chopped in half lengthways then sliced
- 100g/4oz mushrooms, chopped
- 3 cloves garlic, finely chopped
- ½ tsp ground or fresh nutmeg, grated
- 225g/8oz vegan mince
- 2 x 400g/14 oz tins plum tomatoes or chopped tomatoes or 400ml/14 fl oz passata
- 125ml/4 fl oz vegan red wine (use alcohol-free if preferred or 125ml boiling water)
- 2 tbsp tomato purée
- 1 tbsp vegan syrup (eg agave or maple) or 2 tsp sugar (optional)
- 1 vegan stock cube dissolved in a tiny amount of boiling water
- 2 bay leaves
- 2 handfuls of fresh basil, stalks removed and finely chopped or use 3 tsp dried basil
- 2 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tahini or nut butter (optional – to create a richer, creamier sauce)
- 3 tablespoons (15 shakes) Lancashire Sauce
- 400g wholewheat spaghetti, cooked according to instructions on packet
- 8 tbsp vegan Parmesan or nutritional yeast
- Fresh basil for garnish
Alternatively: if like, use lentils instead of vegan mince then use 2 x 400g tins green or brown lentils, drained and rinsed, then add them to the bolognese 10 minutes before the end of cooking time.
Method
- Fry the onion in the oil until soft.
- Add the celery, red pepper, courgette and mushrooms and cook until the mushrooms are golden brown.
- Add the garlic and nutmeg and fry for a further 2 minutes, stirring frequently.
- Stir through the vegan mince and heat for 2-3 minutes.
- Add the tomatoes, red wine, tomato puree, syrup/sugar, stock, bay leaves, basil, oregano, salt, pepper and tahini/nut butter (if using).
- Simmer for 10-15 minutes over a low-medium heat. Add a little water if needed.
- Taste and add more salt and syrup or Lancashire Sauce if needed.
Serving
- Distribute the cooked spaghetti between 4 plates or pasta dishes then top with a serving of the bolognese. Finish with a sprinkling of vegan Parmesan or nutritional yeast and a garnish of fresh basil. Add an extra shake of Lancashire Sauce to taste.
- Optional serving suggestions Extras: Bruschetta, focaccia, garlic bread, green salad, olives, pan-fried broccoli, roasted or steamed vegetables, tahini sauce, tomato salad, vegan Caprese salad, vegan panzanella.
