Friday, March 25, 2016

Vegan Spaghetti Bolognese

vegan spaghetti bolognese

I love pasta, especially spaghetti. I first tried the Bolognese sauce a couple of years ago, and I fell in love with it. Before that, the cheese-spaghetti combination was perfect enough :) We are in the middle of the Great Lent so I had to find a version applicable now. I used soya crumbs instead of meat, and guess what's equally perfect!


  • 1 package (500 grams spaghetti)
  • 700 grams (3 cups) soya crumbs (soaked in hot water)
  • 1 onion
  • 1 clove of garlic
  • 500 ml (2 cups) tomato sauce
  • 3 carrots (shredded)
  • 1 tablespoon basil (dried)
  • 1 tablespoon mint (dried)
  • some salt
  • some pepper
  • some oil
Cook the spaghetti the usual way, drain them and set them aside.
Heat the oil in a pan and add the sliced onion and the garlic. Fry them a little.
Add the soya crumbs, the carrots and all the spices and fry everything well for about 15 minutes.
Add the tomato sauce, and leave everything to cook for 20 more minutes.
Place some spaghetti on a plate and some of the sauce on top and enjoy.
It goes great with a glass of red wine.

vegan spaghetti bolognese

No comments:

Post a Comment