Vegan Spaghetti Bolognese No Lentils Recipes

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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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