Vegan spaghetti Bolognese

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Cooking time

25 minutes

Frying pan

6 minutes

Cooking pot

8-10 minutes

Flavour

Beef
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Ingredients (for 2 people)

  • 300 gr wholemeal spaghetti
  • 200 grams vegan minced meat
  • 2 onions
  • 3 cloves of garlic
  • 2 tomatoes
  • 1 large carrot
  • 1 red pepper
  • 250 grams mushrooms
  • 8 sun-dried tomatoes
  • 1 small can tomato puree
  • 400 ml diced tomatoes
  • 400 ml water
  • 1 vegetable stock cube
  • 1 bay leaf
  • 1 teaspoon oregano
  • fresh basil
  • Extra: pine kernels
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  1. Chop the onion and garlic finely.

  2. Cut the pepper, carrot and tomato into small cubes and the mushrooms and sun-dried tomato into small pieces.

  3. Heat a pan with butter or oil and fry the onion and garlic.

  4. Add the can of tomato puree and cook with the vegetables and vegan mince for about 2 minutes.

  5. Add the tomatoes and diced tomatoes, along with the oregano, water, stock cube and bay leaf.

  1. Allow to simmer for about 20 minutes until it becomes a nice thick sauce.

  2. Meanwhile, cook the spaghetti.

  3. Finally, add the fresh basil and season with salt and pepper.

  4. Serve the spaghetti with the vegan Bolognese sauce and finish with a sprinkle of pine kernels if desired.

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