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Vegan Spaghetti Bolognese

  • BusyHealthyArab
  • May 30, 2019
  • 2 min read

Who else grew up eating spaghetti with minced beef? it used to be one of my favourite dishes growing up and as I transitioned, I attempted to create a version that tastes like it! (without the overpowering meat element). This recipe is one of my favourite and I know that almost everyone will enjoy it. You can definitely make the recipe your own and twist the recipe by adding veggies if your heart desires.


Ingredients:

  • 2 onions diced

  • 2 chopped garlic cloves

  • 5 tomatoes

  • 3 table spoons of tomato paste

  • 3/4 cups of TVP (textured vegetables protein)

  • Nutritional yeast (optional)

  • 1/4 spoon of chilli powder

  • Salt, pepper and paprika to taste

  • spaghetti or linguini (this recipe serves 3-4 people, so portion your spaghetti accordingly)





  • In a frying pan, put 3 table spoons of olive oil and your diced onions, let the onions cook for 2 minutes then add your garlic cloves and cook until the onions become see through.

  • In the same pan, add your tomatoes, tomato paste and a splash of water (about half a cup). season with salt, pepper and chilli powder and cook the mixture until the tomatoes start to soften.

  • In a separate pot, cook your pasta as per the pack instructions

  • Optional: remove half of your tomato sauce from the pan and place it in a blender and add nutritional yeast (the more the merrier) and blend. After blending simply return the sauce back to the pan.

  • Add your TVP to the sauce mixture and add the amount of water required (as per the pack instructions) and cook the TVP with your tomato sauce until it’s cooked and the sauce is at a desired consistency





 
 
 

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