How To Make Vegan Spaghetti Bolognese Recipe
Delicious, vegan version of classic spaghetti Bolognese made with textured vegetable protein and rich tomato sauce.
Serves:
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 celery stick, chopped
- 1 cup textured vegetable protein
- 1 tsp dried oregano
- 1 tbsp oil
- Salt and pepper, to taste
- 1 can (400g) crushed tomatoes
- 1 tbsp tomato paste
- 2 cups vegetable stock
- 400g spaghetti
Instructions
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Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot and celery and saute for 5 minutes until soft.
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Add textured vegetable protein, oregano, salt and pepper. Cook for 2-3 minutes until lightly golden brown.
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Add crushed tomatoes, tomato paste, and vegetable stock. Bring to a simmer and cook for 20-25 minutes until the sauce has thickened.
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Cook spaghetti in a pot of salted boiling water until al dente.
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Serve hot with the vegan spaghetti Bolognese sauce on top.
Nutrition
- Calories : 387kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1123mg
- Total Carbohydrates : 67g
- Dietary Fiber : 14g
- Sugar : 13g
- Protein : 20g
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