Speedy Vegan Spaghetti Bolognese
This vegan twist on an Italian classic is not only quick and easy to prepare, but also budget-friendly. Perfect for students, families, or anyone looking for a simple, delicious plant-based meal.
Ingredients
- 1 TBSP oil
- ½ medium onion (60g) finely chopped
- 2 tsp minced garlic
- 7 medium mushrooms (125g) finely chopped
- 140 g / 5 oz meat-free mince*
- 250 g / 9 oz bolognese sauce**
- 180 g / 6 oz durum wheat spaghetti
Suggested toppings:
- Vegan parmesan or nutritional yeast flakes***
Instructions
- Heat the oil in a large frying pan (skillet) over low-medium heat and cook the onion until it starts to soften and become translucent (about 3-5 minutes).
- Add the garlic and stir through. Continue cooking for one minute.
- Add the mushroom, and stir through to combine. When the mushrooms have started to brown and release their liquid, stir in the veggie mince.
- Pour in the bolognese sauce. Bring to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti according to the package instructions. When al dente, drain, arrange in bowls, and top with the bolognese. Sprinkle with vegan parmesan or nutritional yeast flakes, if desired, and serve.
Notes
tsp = teaspoon | TBSP = tablespoon.
* I use Tesco Plant Chef Frozen Meat Free Mince or home-made tofu crumbles.
** I use Tesco Smooth Bolognese Sauce, which is vegan-friendly.
*** I make my own Cashew 'Parmesan' by whizzing together 40g / ¼ cup raw cashews, 18g / ¼ cup nutritional yeast flakes and a pinch of salt in a mini food processor or a blender. Stored in an airtight jar in the fridge, it will keep for weeks.
Storage tips: Leftover bolognese will keep for up to 3 days in an airtight container in the fridge or can be frozen. An opened jar of bolognese sauce will also keep for up to a week in the fridge (check the storage instructions on the jar).