When you’re a busy mama, mealtimes can feel like yet another thing on the never-ending to-do list. Between keeping little ones entertained, tackling housework, and squeezing in some much-needed self-care, cooking a healthy family dinner often feels impossible. That’s exactly why this Vegan Spaghetti Bolognese is a lifesaver. It’s hearty, nourishing, and comes together with minimal effort — perfect for new mamas, toddlers, and even picky eaters.
The beauty of this recipe is how meal-prep friendly it is. You can cook a big batch on the weekend (or whenever you get a free window!) and store it in the fridge or freezer for those days when you’re just too exhausted to think about dinner. Pair it with freshly boiled pasta, and you’ve got a warm, comforting meal on the table in minutes. For new mums especially, having meals like this ready to go is such a relief.
It’s also incredibly kid-friendly and is actually my sons favourite meal and has been for nearly 2 years. The sauce is packed with veggies that cook down beautifully, blending into a rich, tomatoey base that even little ones will love. You can chop the vegetables finely or even blitz them for a smoother sauce, so toddlers won’t even notice the hidden nutrition. Plus, spaghetti is always a winner — kids love twirling it, slurping it, and (let’s be honest) wearing a little of it too!
This Vegan Spaghetti Bolognese is wholesome, plant-based, and completely customizable. Whether you’re making it for the whole family or stashing it away in the freezer for those extra-hectic days, it’s a recipe that works hard for you — so you don’t have to.
Vegan Spaghetti Bolognase
Ingredients
- 2 tbsp olive oil
- 1 large white onion finely chopped
- 3 cloves garlic minces
- 200 grams mushrooms finely chopped
- 300 gams vegan mince
- 2 tbsp tomao paste
- 2 cans chopped tomatoes
- 1 cup vegetable stock
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- salt & pepper
- 300 grams spaghetti
- fresh parsley or basil for garnish
- nutritional yeast or vegan parmesan for serving
Instructions
- Cook the spaghetti: Bring a large pot of salted water to the boil. Cook the spaghetti according to packet instructions until al dente. Drain, reserving a splash of the pasta water.
- Sauté the base: In a large pan, heat the olive oil over medium heat. Add the onion & garlic. Cook for 5–7 minutes until softened.
- Add mushrooms: Stir in the mushrooms and cook for another 5 minutes until they release their juices and begin to brown.
- Cook the mince: Add the vegan mince to the pan, stirring well. Cook for 3–4 minutes until lightly browned.
- Build the sauce: Stir in the tomato paste, chopped tomatoes, vegetable stock, oregano, basil, and paprika. Bring to a simmer.
- Simmer: Reduce the heat and let the sauce cook gently for 15–20 minutes, stirring occasionally. Season with salt and pepper. If the sauce gets too thick, add a splash of pasta water.
- Combine and serve: Toss the spaghetti with the sauce or serve with the sauce spooned over the top. Garnish with fresh parsley and a sprinkle of nutritional yeast or vegan parmesan if desired.
Notes
🌱 Tips for Success
- Chop veggies small (or blitz them): If you’ve got picky eaters, finely dice the carrots, celery, and mushrooms, or even blend them into the sauce. Kids won’t notice, but they’ll still get all the nutrition.
- Boost the flavour: Add a splash of soy sauce or tamari when cooking the mince — it gives a richer, “umami” depth to the sauce.
- Make it creamy: Stir through a spoonful of oat cream, cashew cream, or even blended silken tofu at the end for a silky, comforting texture.
- Batch cook & freeze: This sauce freezes brilliantly! Make a double batch and store in freezer-safe tubs. Perfect for those days when you’re too busy (or too tired) to cook.
- Choose your mince wisely: Different vegan minces cook differently. Some are soy-based, others pea protein. If using frozen, cook from frozen straight into the pan for best texture.
- Pasta water magic: Always save a splash of pasta water. Stirring it into the sauce helps it cling beautifully to the spaghetti.
- Toddler twist: Swap spaghetti for small pasta shapes like fusilli or penne — easier for little hands (and less mess on the high chair).
- Add hidden protein: Stir in a tin of lentils or beans alongside the vegan mince for extra fibre and plant-based protein.
This Vegan Spaghetti Bolognese is hearty, nourishing, and the perfect family-friendly dinner for busy weeknights. It’s easy to batch cook, freezer-friendly, and loved by both kids and adults — making it a go-to recipe for mums who need something simple yet wholesome on the table.
If you give this recipe a try, I’d love to hear how it turned out! Drop a comment below and let me know if your family enjoyed it (and any fun tweaks you added!).
