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Spaghetti Bolognese Recipe

Entertaining

Main meals
Spaghetti Bolognese
Spaghetti Bolognese

A classic dish you simply can’t go pasta! Putting a hearty, plant-based twist on a family favourite, this flavour-packed spaghetti bolognese is the ultimate comfort food, perfect for sharing with family or friends.

You will need

Serves 4

  • 1 cup textured vegetable protein (TVP)
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium carrot, finely chopped
  • 1 red onion, finely chopped
  • 2 stalks celery, finely chopped
  • 4 swiss brown mushrooms, finely chopped
  • 1 tablespoon soy sauce (or tamari)
  • 2 cups passata
  • 3/4 cup (200ml) vegan red wine
  • 1 cup vegetable stock
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon of salt, or to taste
  • 400g spaghetti of your choice
  • 3 tablespoons nutritional yeast (optional)
  • Pepper, to taste

For the garnish:

  • Vegan cheese
  • Basil

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Directions

20 mins to prep

40 mins to cook

  1. Step 1

    Place the TVP into a small bowl and top with boiling water, cover (a plate is fine) and set aside.

  2. Step 2

    Add olive oil to a large skillet on medium-high heat. Add garlic and carrot for a few minutes until garlic starts to lightly brown and release an aroma.

  3. Step 3

    Then add onion, celery, mushroom, and soy sauce. Stir to combine ingredients and continue to cook for a further 5 minutes with the lid partly on.

  4. Step 4

    When the vegetables have softened, add passata, wine, stock, oregano, basil, smoked paprika, and salt (adjust depending on the stock you use) to the pot. Reduce to medium heat, partly cover, and allow to cook for another 30 mins – stirring occasionally.

  5. Step 5

    Drain the TVP and give it a quick rinse. Add it to the sauce pot and stir in.

  6. Step 6

    In the meantime, bring a large pot of water to a boil then add in the spaghetti. Cook your spaghetti as per packet instructions until al dente. When finished, drain and add a drizzle of olive oil and toss to stop the pasta from sticking together. Put the lid on and set aside.

  7. Step 7

    When the sauce has finished cooking, take off the heat and add in the nutritional yeast. Adjust the seasoning if needed.

  8. Step 8

    Take one ladle of bolognese sauce and add it to the spaghetti bowl, combine well, and serve up into 4 bowls.

  9. Step 9

    Distribute the rest of the bolognese sauce with a ladle in each bowl, and top with cracked pepper, vegan cheese, and fresh basil. Enjoy straight away.

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