Foodie Friday: Vegan Spaghetti Bolognese (Dairy-Free recipe) #Veganuary

Friday, 24 January 2020

Vegan Spaghetti Bolognese (Dairy-Free recipe) #Veganuary
It's been incredibly inspiring to see so many people take part in Veganuary this year on my social media feeds, and this week's recipe is for anyone who has been craving some serious comfort food - it's my favourite Vegan Spaghetti Bolognese

A generous bowl of spaghetti is sometimes the only thing that really hits the spot during Winter, especially as this whole week seems to have been a pretty miserable combination of dark grey skies, constant drizzle, chilly temperatures and awful politics - brrrr! 

This plant-based Vegan Spaghetti Bolognese only takes around 30 minutes to make and it's one of the best mid-week dinners that the whole family can enjoy. I find that it's a good one for kids too, as it's an easy way to sneak some extra veg into their meal without the bowl being thrown at the wall ;) 

As always, you can customise the ingredients by adding some Chilli if you want some heat, or if you're on a low-carb diet, you can simply swap the Spaghetti for Courgetti instead. 

Vegan Spaghetti Bolognese (Dairy-Free recipe) #Veganuary
Ingredients (serves 4)
  • 200g Dried Spaghetti 
  • 1 pack of Vegan Mince
  • 1 can of Chopped Tomatoes
  • 1 punnet of Chestnut Mushrooms
  • 1 tbsp Tomato Paste
  • 1 tbsp Tamari or Soy Sauce
  • 2 Garlic Cloves, peeled & crushed
  • 1 small White Onion
  • 2 sticks of Celery
  • 1 Red Pepper
  • Generous handful of Petit Pois Peas
  • Salt & Pepper

To Serve
  • Fresh Basil Leaves
  • Dairy-Free Cheese 
  • Extra Virgin Olive Oil 

Method
  • Roughly chop up the Red Pepper, Onion, Celery and Mushrooms and give them a quick blitz in a food processor, or finely chop everything into very small pieces, e.g the mushrooms should look similar to mince.
  • In a large saucepan over a low-medium heat, add the finely chopped vegetables, along with the can of Chopped Tomatoes, Tomato Paste, Soy Sauce and Garlic. Stir everything together and simmer to allow the flavours to infuse and season with Salt & Pepper. After 10 minutes, add the Vegan Mince, stir and cook for a further 10 minutes until the vegetables have softened.
  • Whilst the veggies and sauce is simmering, cook the Spaghetti and Petit Pois Peas according to the pack instructions and set aside.
  • Add the cooked Spaghetti to the saucepan with the veggies and stir over a low-medium heat to ensure it's thoroughly coated and piping hot.
  • Serve immediately with torn fresh Basil Leaves, a drizzle of Extra Virgin Olive Oil, extra Black Pepper and finely grated Dairy-Free Cheese if desired. Enjoy!

Storage tip: The Bolognese sauce will keep in the fridge for 2 days in an airtight container. Ensure that it's thoroughly heated before serving with fresh pasta.

Vegan Spaghetti Bolognese (Dairy-Free recipe) #Veganuary
 What's your favourite pasta dish?

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