Vegan Spaghetti Bolognese
An amazing Vegan way of Spaghetti Bolognese.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
    INGREDIENTS:
  • 1 tbsp Olive Oil
  • 1 Onion ((Chopped))
  • 2 Celery Sticks ((Finely Chopped))
  • 1 Large Carrot ((Diced))
  • 160 ml Vegan-Friendly Red Wine
  • 2 Clove Garlic ((Finely Chopped))
  • 1 tbsp Tomato Puree
  • 1 tbsp Balsamic Vinegar
  • 2 tsp Dried Oregano
  • 100 g Mushrooms ((Diced))
  • 800 g Diced Tomatoes ((2 Cans))
  • 1 Organic Vegetable Stock Cube
  • 1 Aubergine ((Diced))
  • 300 g Spaghetti
  • 1 tbsp Soy Sauce
  • 3 tbsp Almond Milk
  • Fresh Basil ((For Serving))
Instructions
    METHOD:
  1. 1. Heat the Olive oil in a large saucepan over a medium heat. Add the Onion, Celery and Carrot and cook gently for 10 minutes stirring regularly until softened. Pour in the Wine and let it reduce for 2 to 3 mins then stir in the Garlic, Tomato Purée, Vinegar and Oregano. Cook for 1 minute then add the Mushrooms, Aubergine, Lentils, chopped Tomatoes, Stock Cube and 200ml Water.
  2. 2. Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40 to 50 minutes until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
  3. 3. Meanwhile cook the Pasta to pack instructions. To serve stir the Soy Sauce and Almond Milk into the sauce and spoon over the drained pasta. Garnish with a few Fresh Basil Leaves if you like.
Recipe Notes

TIPS: Any leftovers make a tasty topping for jacket potatoes or roasted sweet potatoes. Chill completely and keep in an airtight container in the fridge. Reheat until piping hot to serve.