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Rich Vegan Spaghetti Bolognese

Writer's picture: Green For GrowthGreen For Growth

Updated: Jul 20, 2019

Spaghetti bolognese is one of the most popular classic pasta dish and even this vegan version of spaghetti bolognese is easy & quick to make and always delicious. This tasty recipe takes 30 minutes and is a two pot dinner. This healthy vegan dish uses cherry tomatoes, tomato paste, vegetable stock and tinned tomatoes as a base for a seriously rich and tasty. I like to make this recipe in large batches that way I can freeze the sauce and just cook fresh pasta for a quick and easy dinner.




How to store bolognese


Allow the vegan bolognese sauce to cool at room tempreature for no more than two hours. Transfer the sauce to an air-tight container and pop into the fridge. Consume within 3-4 days.


How to reheat the bolognese sauce


Transfer the bolognese sauce into a saucepan and place it on the stove with a little bit of olive oil on a medium heat. Simmer the sauce for 5 minutes, stirring regularly.


How to freeze bolognese sauce


Wait until the sauce has cooled, add it to a freezer safe container and pop it in the freezer.


To defrost the bolognese sauce leave it in the fridge overnight or use a microwave to defrost.


Can the bolognese be eaten cold?


This dish can be eaten cold just make sure it is stored correctly.



Why you'll love this rich vegan spaghetti bolognese


  • It's made in 30 minutes.

  • It uses two pots - less washing up!

  • It uses everyday ingredients.

  • It's perfect for making large batches.







Vegan Spaghetti bolognese ingredient list


One of the reasons why I love this recipe so much is because almost all of the time I have all the ingredients on hand. Here's what you'll need...


  • Olive oil

  • Mushrooms

  • Onion

  • Garlic

  • Turmeric

  • Chili flakes

  • Smoked paprika

  • Cumin

  • Sage leaves

  • Oregano

  • Frozen baby peas

  • Potatoes

  • Sweet potato

  • Carrot

  • Brussels sprouts

  • Celery

  • Chickpeas

  • Cherry tomatoes

  • Corn

  • Tomato paste

  • Tinned tomatoes

  • Vegetable stock






 

Rich Vegan Spaghetti Bolognese


Yield: 8 Prep time: 5 Minutes

Cook time: 25 Minutes Total time: 30 Minutes


Spaghetti bolognese is one of the most popular classic pasta dish and even this vegan version of spaghetti bolognese is easy & quick to make and always delicious. This tasty recipe takes 30 minutes and is a two pot dinner. This healthy vegan dish uses cherry tomatoes, tomato paste, vegetable stock and tinned tomatoes as a base for a seriously rich and tasty.


INGREDIENTS


  • 2 Tbsp Olive oil

  • 190g Mushrooms, chopped

  • 1 Onion, diced

  • 3 Garlic cloves, diced

  • 1/2 Tsp Turmeric

  • 1/2 Tsp Chili flakes

  • 1/2 Tsp Smoked paprika

  • 1/2 Tsp Cumin

  • 1/2 Tsp Sage leaves

  • 1/2 Tsp Oregano

  • 1 Cup of Frozen baby peas

  • 2 Large potatoes, diced

  • 1/2 Sweet potato, diced

  • 2 Carrots, diced

  • 250g Brussels sprouts, end taken off and quartered

  • 3 Celery stalks, chopped

  • 400g Chickpeas, drained and washed

  • 250g Frozen corn

  • 1 Tbsp Tomato paste

  • 2x 450g Tinned tomatoes

  • 5 cups Vegetable stock

  • 1000g Vegan spaghetti

  • Salt and pepper


INSTRUCTIONS


  1. Heat olive oil in a large saucepan on medium-high heat. Add mushrooms and cook until mushrooms start to brown. Add to the saucepan onion, garlic, turmeric, chili flakes, smoked paprika, cumin, sage leaves, oregano, frozen baby peas, potatoes, sweet potato and carrots. Season with salt and pepper. Cook until carrots start to soften.

  2. Add to the saucepan Brussels sprouts, celery, chickpeas, cherry tomatoes, corn, tinned tomatoes, tomato paste and vegetable stock. Cover and cook for 25 minutes or until potato have softened and sauce has thickened.

  3. When the sauce has 10 minutes left start cooking your pasta in a pot with salted water.

  4. Serve with spaghetti and sauce and add more cracked pepper if you desire.


 

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