Cooking time
25 minutes
Frying pan
6 minutes
Cooking pot
8-10 minutes
Flavour
Beef
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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Chop the onion and garlic finely.
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Cut the pepper, carrot and tomato into small cubes and the mushrooms and sun-dried tomato into small pieces.
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Heat a pan with butter or oil and fry the onion and garlic.
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Add the can of tomato puree and cook with the vegetables and vegan mince for about 2 minutes.
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Add the tomatoes and diced tomatoes, along with the oregano, water, stock cube and bay leaf.
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Allow to simmer for about 20 minutes until it becomes a nice thick sauce.
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Meanwhile, cook the spaghetti.
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Finally, add the fresh basil and season with salt and pepper.
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Serve the spaghetti with the vegan Bolognese sauce and finish with a sprinkle of pine kernels if desired.