Vegan Spag Bol Spaghetti Bolognaise Recipes

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FINBAR'S VEGGIE SPAG BOL



Finbar's veggie spag bol image

Whip up a superhealthy vegetable spag bol for an easy meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Snack, Supper, Vegetable

Time 45m

Number Of Ingredients 12

1 onion
1 carrot
1 stick of celery
1 red pepper
2 tbsp olive oil
100g red lentils
400g can tomatoes
600ml vegetable stock
2 tsp dried oregano
½ tsp ground cinnamon
350g spaghetti
freshly grated vegetarian parmesan-style cheese, to serve

Steps:

  • Roughly chop, then whizz the veggies in a food processor until finely chopped.
  • Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
  • Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

Nutrition Facts : Calories 484 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 90 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.66 milligram of sodium

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • Add the 75g grated parmesan, check the seasoning and stir.
  • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

VEGAN SPAG BOL (SPAGHETTI BOLOGNAISE)



Vegan Spag Bol (Spaghetti Bolognaise) image

This is a yummy, easy to make and healthy meal. You could add extra ingredients, experiment with different seasonings.. make an extra big pot and freeze some for another day! I 'invented' this today, and it is so good I had to post the recipe before I forget it!

Provided by Tamarisk

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

1 small-medium onion, chopped
2 garlic cloves, crushed
1 cup chopped mushroom
1/2 cup diced sweet potato
1/2 cup diced courgette
1 medium carrot, grated
400 g chopped tomatoes with juice
2 tablespoons tomato paste
1 stock, cube (optional)
1/2-3/4 cup red lentil
1/4 cup water
salt
pepper
1 teaspoon mixed herbs
1/2 teaspoon dried basil

Steps:

  • Saute the onion and garlic in a little oil. Don't brown. Add the diced sweet potato, mushroom and courgette and stir fry gently for a few minutes.
  • Add everything else, and simmer gently until everything cooked.
  • season to taste. A small amount of sugar (up to a teaspoon) gives many savory dishes a lift.
  • Serve on cooked pasta (can be gluten free) And top with vegan cheese if desired.

Nutrition Facts : Calories 312.5, Fat 1.8, SaturatedFat 0.3, Sodium 611.2, Carbohydrate 62.5, Fiber 12.2, Sugar 15.7, Protein 17.2

VEGAN SPAGHETTI BOLOGNESE



Vegan Spaghetti Bolognese image

Spaghetti Bolognese is the most popular classic pasta dish, and even in the vegan version ​this recipe is easy & quick to make and always delicious! This vegan pasta recipe is truly the best so please give it a try!

Provided by Bianca Zapatka

Categories     Basics     Lunch & Dinner     Main Course

Time 30m

Number Of Ingredients 16

200 g firm tofu (*see notes)
1 onion
2 cloves of garlic
100 g carrots (optional)
100 g celery (optional)
2 tbsp olive oil
200 g tomato passata (*see notes)
200 g chopped tomatoes (*see notes)
¾ cup vegetable broth (or to desired consistency)
1 tbsp tomato paste
2 tsp Italian seasonings
1 tsp raw cane sugar (to taste)
salt, pepper
250 g spaghetti (or gluten-free pasta)
nutritional yeast
fresh basil

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!

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Top Asked Questions

Is spaghetti bolognese vegan?
Spaghetti Bolognese is the most popular classic pasta dish, and even in the vegan version ​this recipe is easy & quick to make and always delicious! This vegan pasta recipe is truly the best so please give it a try! Peel onion, garlic, carrots and celery and cut into thin cubes.
What is the best meat-free spaghetti bolognese recipe?
100% meat-free spaghetti bolognese that tastes better than the real thing. In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent. Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes. Add thyme, oregano, tomatoes and vegetable broth and bring to a boil.
How do you serve vegan Bolognese sauce?
Serve the vegan bolognese sauce with spaghetti, a crack of black pepper, and optionally a sprinkle of homemade vegan parmesan and some rocket/arugula or a few fresh basil leaves.
What is in Happy Veggie kitchen spaghetti bolognese?
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