Chris Shoebridge
Vegan Spaghetti Bolognese
Our vegan take of this Italian classic will have everyone saying “mangia!”
August 19, 2024
Leona Lewis is a compassionate and talented singer who has been vegetarian since she was 12 years old. More recently, she has transitioned to a vegan lifestyle after learning of the health risks associated with dairy and eggs. Here, we present a cruelty-free version of spaghetti Bolognese, which just so happens to be Lewis’ favorite meal. This quick and easy dish makes for a great mid-week meal and pairs excellently with a fresh green salad.
What you need:
2⅓ cups spaghetti noodles
2 tablespoons olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1⅓ cups mushrooms, finely chopped
2 garlic cloves, crushed
2½ cups frozen soy crumble
3 cups chopped, canned tomatoes
1 tablespoon tomato purée
½ cup red wine
1 tablespoon tomato ketchup
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon fresh basil leaves, torn, for garnish
1 vegetable stock cube dissolved in 1 cup boiling water
¼ teaspoon salt
¼ teaspoon pepper
What you do:
- Cook spaghetti according to package directions. While spaghetti is cooking, into a pan, add oil and warm, then add onion and celery and fry for five minutes. Add mushrooms and garlic, and fry 3 more minutes.
- Stir in soy crumble, and add tomatoes, tomato purée, red wine, tomato ketchup, herbs, and stock. Cover and simmer gently approximately 10 minutes. Stir in salt and pepper.
- Divide spaghetti between serving plates, top genorously with bolognese and garnish with basil to serve.
For more recipes like this, check out:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
