Vegan Spaghetti Bolognase
This Vegan Spaghetti Bolognese is a hearty, family-friendly recipe packed with veggies and plant-based protein. Perfect for busy mums, kid-approved dinners, and easy meal prep.
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.