Vegan Spaghetti Bolognese
It’s really easy to make Vegan Spaghetti Bolognese. You can now buy good vegan mince or use jackfruit for it. This version is based on the classic spag bol recipe, bit you can make it with different veggies too – for example courgette, aubergine or red pepper would work too. I used gluten-free spaghetti and served it with a crispy salad on the side.
Ingredients
Method
- Prepare the mince by following the packet’s instructions. Normally you’ll need to fry or stir-fry the mince and set aside.
- Finely chop the onion, celery and garlic. Dice the carrots.
- Heat a spoonful of olive oil and gently sauté the onion and celery for 5 minutes, then add the garlic, carrot and mixed herbs. Cook for a couple of minutes, then add the tomato purée and balsamic vinegar, stir for a minute. You can some chilli flakes too, if you want it spicy.
- Pour over the tinned tomatoes and add water to the tin ( set this aside). With a wooden spoon, break up the plum tomatoes in the pan. Season with salt and pepper.
- Bring to the boil, then cover and gently simmer for 20-25 minutes. If it’s too thick, add some or all of the tinned water to the tomato sauce.
- Meanwhile, cook the spaghetti according to the packet instructions, drain and keep warm in the pan.
- When the vegetables are tender and the tomato sauce is thick and silky, add the mince and cook for 5 minutes. Add the spinach or kale and cook another 5 minutes (under cover).
- Turn off the heat and add the chopped basil leaves.
- Serve with the spaghetti, topped with vegan cheese, freshly ground pepper and basil leaves.