Vegan Spaghetti Bolognese: a recipe for the soul



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  1. Put the soybean pellets in a bowl and pour hot water according to the instructions on the package and leave to soak for about 10 minutes.

  2. Finely chop the onion. Finely chop the garlic cloves. Peel a carrot and celery and cut into very fine cubes. Drain the soybean pellets through a sieve and squeeze out very well.

  3. Heat the oil in a pan, add the soy granules and fry until crisp. Season with salt and pepper. Add the onion, garlic, carrot and celery and continue frying for another 5 minutes. Add tomato paste and roast briefly.

  4. Add canned tomatoes and vegetable broth. Add sugar, Provence herbs and bay leaves, season with salt and pepper. Bring to the boil and simmer half-covered over low heat over low heat for at least 30 minutes. Stir several times.

  5. Boil the spaghetti according to the instructions on the package. Drain and serve vegan with bolognese. Sprinkle with chopped parsley.

How can minced beef be replaced with vegan Bolognese meat?

Spaghetti Bolognese is originally made with meat. But that doesn’t mean you can’t turn them into vegans. There are now many options as an alternative to hacking. is especially popular soy pellets or well soy strips. But also fixed Mushrooms Very finely sliced ​​and roasted mushrooms or Portobello are suitable for this purpose. In addition, you can also use dry tofu take it, crush it finely and use as a substitute.

You can also buy ready-made in supermarkets minced beef to buy. As it is usually pre-flavored, it is worth experimenting with the variety of products.

Can you preserve vegan spaghetti in Bolognese?

The sauce will keep in the refrigerator for about two days. If you overcook, you can put the vegan spaghetti bolognese in the super freezer. To do this, allow the sauce to cool, pour the portions into freezer bags or containers and place in the freezer. So you always have a portion on hand if you have an appetite for a bolus.

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