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Vegetarian spaghetti bolognese recipe

Vegetarian spaghetti bolognese recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta sauce
  • Bolognese

In this vegetarian recipe for spag bol, soya mince is used instead of beef. There’s also some red wine vinegar to add a sharpness along with some other spices.

15 people made this

IngredientsServes: 4

  • 200g white button mushrooms
  • 2 onions
  • 1 carrot
  • 3 garlic cloves
  • 140g dried soya mince
  • 1 tablespoon cooking oil
  • 3 tablespoons tomato puree
  • 1 tablespoon red wine vinegar
  • 2 teaspoons marmite
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 tin (400g) chopped tomatoes
  • 280g wholewheat spaghetti
  • 30g hard Italian cheese such as Parmesan
  • salt and pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Wash and finely slice the mushrooms. Chop the onions into small dice. Peel and grate the carrot on a medium setting. Finely chop the garlic.
  2. Put the dried soya mince into a large bowl. Pour over 500ml warm water and soak for 3 minutes. The soya mince will soak up the water and rehydrate.
  3. Heat up 1 tablespoon cooking oil in a large frying pan over a medium to high heat. Add the diced onion and stir fry until golden and softened, about 4 minutes.
  4. Add the mushrooms and fry for a further 3 minutes.Add the carrot, tomato puree, red wine vinegar, marmite, oregano, bay leaf, paprika and garlic. Fry for 1 minute.
  5. Add the rehydrated soya mince along with all the water to the bolognese. Add the chopped tomatoes. Stir well.Bring back to the boil and then turn the heat down to a simmer. Cook for 12 minutes.
  6. Meanwhile pour 2 litres boiling water into a large saucepan over a high heat. Add your spaghetti and a pinch of salt. Bring the saucepan back to the boil then turn the heat down to a simmer. Cook for 10 minutes or according to package instructions.
  7. When the spaghetti is done, drain in a colander and place back in the saucepan. Season the bolognese sauce to taste with salt and pepper. Serve the spaghetti with the bolognese sauce on top and a grating of the hard Italian cheese.

See it on my blog

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Vegetarian Spaghetti Bolognese Recipe

Spaghetti Bolognese is one of those family favourites, when the family gathers, kids run into the kitchen trying to help in cooking. Such occasions bring nice, warm feelings that we associate with the dish itself. For all those moms and dads concerned with how much plant food their kids take in and for all those vegetarian souls out there, here it comes – my vegetarian Spaghetti Bolognese that is so freaking good that you will not notice the difference.

Traditional pasta meals with meat, burgers and whatnot are tasty, but while eating you have this fatty feeling in your mouth and the meal itself comes heavy on your stomach, which is not a pleasant feeling at all. Food is to be enjoyed not to create any discomfort and give your stomach some hard time to digest it. So, I came up with this vegetarian spaghetti Bolognese recipe that is so light that you and your kids will be able to eat and eat and eat and don’t feel sluggish at all.

Easiest Vegan Spaghetti Bolognese

Easiest Vegan Spaghetti Bolognese recipe is the new take on a traditional favorite that you need in your life! A hearty pasta sauce without the meat! Using the plant-based non-GMO ground meat substitute by Beyond Meat®, you can enjoy a meatless spaghetti Bolognese. Full of all the right aromatic spices and herbs, you’ll be cooking this dish up on a regular basis.

Spaghetti is one of the oldest classical dishes worldwide. There are so many reasons to love a good spaghetti dish, including:

  • Kid-friendly
  • Easy to whip up
  • Brief prep time
  • Can be meal-prepped
  • Refrigerates and reheats well
  • Full of wonderful flavors

Tips for a Great Spaghetti Bolognese

To start with, you need to know that a good Bolognese sauce has a life of its own. By that I mean that the sauce has to be unique. My recipe calls for a ready-made jar of pasta sauce, but that doesn’t mean you can’t make it yourself. You should also know that this sauce can be made in quite a few different ways with varying ingredients.

You can use red wine or red vinegar in the base of the sauce along with Worcestershire sauce. Sugar is also an option to help balance out flavors. The star, of course, is the tomato sauce and after that the garlic. From there the herbs and spices are your choice, go crazy with your favorite flavors but keep them balanced.


Vegetarian Spaghetti Bolognese
Preparation time: 45mins // Serves 4

  • 300g (10.5 oz) wholemeal spaghetti
  • 1 brown onion, diced
  • 2 garlic cloves, diced
  • 1-2 chillies, diced
  • 1 red capsicum (bell pepper), diced
  • 1 cup button mushrooms, diced
  • 1 cup brown lentils
  • 2 cups vegetable stock (I used a no animal content ‘beef’ stock)
  • 1 x 450ml (15 fl oz) can condensed tomato soup
  • 2 tbs tomato paste
  • 2 bay leaves
  • 1 tsp brown sugar
  • 1 cup water
  • 2 tbs fresh herbs, thyme, oregano or parsley, roughly chopped

Cook the pasta to the packet instructions, strain, toss through olive oil and set aside.

Heat about 2 tablespoons of olive oil in a large heavy based frying pan. Add the onion and cook for 1-2 minutes over a medium heat until soft. Add the garlic and chilli, cook for a further minute then add the capsicum and mushrooms.

Cook over a medium heat until the mushrooms are soft, add the dried lentils and toss to combine.

Add the stock, tomato soup, tomato paste, bay leaves and brown sugar bring to a gentle simmer and cook partly covered for 25-35 minutes, stirring occasionally and adding water as need until the lentils are tender and sauce reduced.

Remove the bay leaves, add the fresh herbs and season with salt and pepper to taste.

Toss through the cooked spaghetti until warm and well combined. Serve as a great family main meal topped with vegan or vegetarian cheese if you like.

Vegetarian Bolognese recipe

This classic Bolognese has been given a vegetarian-friendly twist. Our vegetarian Bolognese is so simple to make taking only 30 mins to total to prepare and cook. This recipe serves 4 people making it perfect as a mid-week family meal. Vegetarians don’t need to miss out on this classic Italian dish. The vegetarian Worcestershire sauce (the original version has fish in it) will give it a welcome kick. If you’re not a fan of spaghetti swap for other shapes instead like penne or bows. Serve with vegetarian-friendly Parmesan cheese before tucking in.

Vegetarian Spaghetti Bolognese with Mushrooms

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This vegetarian spaghetti bolognese is an easy meat free recipe made with mushrooms and a rich tomato sauce for a super comforting and filling bowl of pasta.

This is hands down better than the meaty version 🙌

I know that sounds extreme but it’s honestly just as meaty in texture and rich in flavour thanks to the mixture of fresh and dried mushrooms and the addition of a parmesan rind during cooking (make sure you get a parmesan which uses vegetable rennet to keep it vegetarian – this technically makes it not parmesan but what are you gonna do?!).

It’s completely comforting and completely weeknight friendly which means it ticks pretty much all my boxes. Oh and there’s pasta involved of course.

Spaghetti bolognese is such a delicious classic that when we cut down on meat I knew I was going to have to perfect a vegetarian version to add to my list of regular weeknight dinners along with these veggie burgers and this vegetable curry.

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Vegetarian Spaghetti Bolognese

One of our favourite comfort meals, particularly when we have just returned home from a long haul trip, is Spaghetti Bolognese. Spaghetti Bolognese is what I knew as ‘Spaghetti with Meat Sauce’ when I was a child in Canada. The thing is my family and I are really trying to cut back on the amount of meat we eat. I’m always looking for ways to make meat free versions of our favourites so I decided to develop a Vegetarian Spaghetti Bolognese recipe for us to have on days when we were trying to avoid meat.

I have long been a fan of Quorn, a meat substitute made from Mycoprotein, a member of the fungi (mushroom) family. It also contains free range (pastured) egg. There are over a hundred Quorn products available one of them is Quorn mince. It has a similar texture to mince (ground beef) and easily picks up the flavours of anything you cook it with or in.

I decided to use Quorn mince for my Vegetarian Spaghetti Bolognese but I had one other hurdle. It has taken my husband a long time to like tomato based sauces. His family’s Spaghetti Bolognese sauce is beef stock based and contains virtually no tomato whatsoever because none of the family like cooked tomatoes. It’s also much less ‘sauce-y’ than traditional pasta sauces – more like a meat gravy on the pasta. It’s delicious but not the tomato-ey meat sauce I crave and it’s anything but vegetarian.

Over the years I gradually encouraged my husband to like a tomato based Spaghetti Bolognese by using pureed or sieved tomatoes and adding beef stock to my tomato sauce recipe. It’s a compromise that has worked well for us but I wasn’t quite sure how to translate it into a vegetarian spaghetti bolognese recipe. Vegetable stock was too light to have the flavour I wanted. Fortunately I found some Porcini mushroom stock cubes. These have a rich, deep, meaty flavour but the ones I chose are completely vegetarian.

Another ingredient I like to use in my cooking is Very Lazy Garlic. I use either the chopped or crushed version and it always works out perfectly. The beauty of Very Lazy Garlic is that it stays fresh in the fridge for a number of weeks. Often the fresh garlic I buy in the shops is already past its best and even if I can find fresher bulbs of garlic it takes me too long to use them and they go off. With Very Lazy Garlic I can just open the jar and spoon out what I need (1 teaspoon per clove of garlic) plus there is no peeling or chopping!

While this Vegetarian Spaghetti Bolognese sauce doesn’t have the beefy flavour of the original, it’s got a great texture and a rich, deep Italian flavour that even my husband loves. My Vegetarian Spaghetti Bolognese now has a firm place in our comfort food arsenal. In fact, it is often requested instead of the original!


This meatless delicious vegan spaghetti bolognese is a warm and hearty meal that is perfect for weeknight dinners. The vegan bolognese sauce can be made in advance and reheated when it is dinner time. You can even store any excess sauce in the freezer for upto 3 months and defrost it when you are in need of a quick and easy meal.

This recipe can be made soy free using lentils instead of the plant based mince. Just like in one of my family favourite recipes ”Lentil and Sweet Potato Shepherds Pie” This is also a great substitute if you do not have vegan mince available in a supermarket near you and if you are gluten-free. You can also swap the spaghetti for a gluten-free version too!

This is defiantely one of my favourite vegan pasta recipes! It tastes sooooo good and is so easy to make… there are so many reasons you will love this:

  • Super rich and tasty
  • Can be made into lentil spaghetti bolognese if you dont have plant based mince
  • Great for pasta night or a weeknight dinner
  • A true Italian classic
  • It is made with vegan bolognese sauce
  • Comfort food
  • A family favourite vegan recipe
  • Spag Bol is a quick and easy mid week vegan meal
  • Kid friendly recipe
  • Gluten-free and soy-free options


For this recipe you will need the following ingredients

  • Celery
  • Carrot
  • Passata
  • Cherry Tomatoes
  • Tomato Paste
  • Brown onion
  • Fresh Garlic
  • Basil and Oregano (Fresh if possible)
  • Red Chilli
  • Plant Based Mince or Lentils (gf)
  • Spaghetti
  • Olive Oil
  • Kosher salt and pepper

When I make Spag bol, I like to prepare all my ingredients beforehand. This is a really quick and easy recipe to make and it tastes great!

The method:

  1. Start by peeling your carrot and dicing it into small cubes so that it gets evenly cooked all the way through. (nothing worse than hard bitey carrot yuk!)
  2. Dice the onion and celery
  3. Finely chop the garlic and chilli
  4. Heat the oil in a pan and sautee the onion, garlic, celery, carrot and chilli. Cook for 5 minutes or until softened and the onion begins to brown.
  5. Add the plant based mince (or cooked lentils if gluten or soy-free), tomato paste, tomatoes, passata, basil and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered and cook for 20 to 30 minutes or until thick. taste and then Season with salt and pepper.
  6. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water. (Follow the packet directions as this differs from brand to brand) cook until aldente then drain.
  7. Evenly divide the pasta amongst the bowls and spoon over the sauce. Garnish with fresh herbs, vegan cheese or nutritional yeast.

More authenic and vegan Italian recipes you might also like to try

  • Vegan Pesto Pasta
  • Pasta e Ceci
  • Easy Mushroom Risotto
  • Italian Roast Capsicum
  • Spaghetti e Fagioli

Thank you for reading, I hope you have enjoyed this recipe. If you have tried my recipe then please leave me a comment and rating on my recipe. I would also love to see what you have made, so please don’t forget to #tag me in your posts on Instagram: @Simply_healthy_vegan

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  • 2 tsp olive oil
  • 2 large onions, chopped
  • 3 carrots, chopped
  • 2 stems celery, chopped
  • 2 tsp fresh thyme leaves, or 1 tsp dried thyme
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 500g/1lb 2oz Puy lentils, rinsed and drained
  • 1 x 400g tin tomatoes
  • 1½ litres/2½ pints vegetable stock
  • 1 tbsp balsamic vinegar
  • 300g/10½oz dried pasta
  • vegetarian cheese, to serve
  • green salad, to serve
  • sea salt and freshly ground black pepper

Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.

Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.

Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.

When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.

You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the "tips" section for ideas.)

Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese.

Recipe Tips

Use the extra sauce to make another meal. Try one of these: Serve with a jacket potato and a dollop of cream cheese: Add chilli sauce and tinned kidney beans to make a chilli and serve with rice: Layer up between sheets of lasagne pasta and a bechamel sauce to make a lasagne: Top with a layer of mashed potato and a grating of cheese to make a Cumberland pie.

Watch the video: Vegan Μπολονέζ. Άκης Πετρετζίκης