Vegan Creamy Spaghetti Bolognese Recipes

VEGAN SPAGHETTI BOLOGNESE

Steps:

• Soak the beans in plenty of water overnight. Drain and rinse the beans the next day before cooking.
• Gently fry the onion and garlic in a large saucepan until softened.
• Add the celery and carrots, then cook for another 10 minutes.
• Turn up the heat, add the mushrooms and fry over a high heat for 5 minutes.
• Add the wine and let the mixture sizzle for about 5 minutes.
• Add the beans, then the passata, stock and salt.
• Stir well and let the bolognese read a bubbling point. Lower the heat and let it slowly simmer.
• Cook slowly for around 90 minutes or until the beans are cooked and the flavours have developed.
• [Optional] Add the sugar to help with the acidity of the dish and splash of milk to take the edge off it.
• Serve with pasta, vegan parmesan cheese and fresh basil.

VEGAN BOLOGNESE

Steps:

• In a large dutch oven, heat the olive oil over medium heat.
• Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
• Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
• Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
• Add minced garlic and stir until fragrant.
• Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
• Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
• Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
• Stir to coat all the tvp well, scraping the sides of the pan if needed.
• Let simmer for a minute or two.
• Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
• As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
• Reduce heat to low, and simmer while you cook pasta.
• Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
• Drain pasta and place in large serving bowl.
• Top with bolognese sauce, chopped fresh basil or parsley and serve.

VEGAN CREAMY SPAGHETTI BOLOGNESE

Steps:

• Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and sauté until the crumbles are defrosted and the onions are softened.
• Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
• While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
• When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.

VEGAN SPAGHETTI BOLOGNESE

Steps:

• Peel onion, garlic, carrots and celery and cut into thin cubes.
• Squeeze the tofu (this works best when using kitchen paper), then crumble into very small pieces.
• Heat the olive oil in a non-stick pan or skillet and cook the tofu until crisp and golden brown.
• Add the onions, carrots and celery and cook until the onions are translucent.
• Then add the garlic and sauté for about 30 seconds.
• Now add the vegetable broth, tomato paste and tomatoes and stir to combine.
• Season the sauce with salt, pepper, Italian herbs and sugar to taste and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. (Add more vegetable broth, if needed).
• In the meantime, cook the spaghetti in salted water until 'al dente'. Then drain.
• Serve the spaghetti with the vegan bolognese sauce and garnish as desired with nutritional yeast flakes and fresh basil.
• Enjoy!