Recipe: vegan spaghetti bolognese
A favourite dish of many a child and adult: spaghetti bolognese. Can you still eat this delicious dish if you are vegan? Definitely! Without animal suffering, that bolo tastes just as good. Or actually secretly much better.
Kitchenware
- large cooker
- large frying pan (without non-stick coating)
Ingredients
- olive oil
- 2 onions chopped
- 1 red pepper in small pieces
- 2 turnips in small pieces
- 2 stalks of celery in small arcs
- 1 el tomato paste
- Italian herbs
- paprika
- salt and pepper
- 2 up to 3 cloves of garlic chopped
- large bottle of tomato sauce
- 375 gr vegan minced beef (I find those from The Vegetarian Butcher the most suitable. It is also delicious to use red lentils instead of minced meat. We previously built a vegan lasagne with this.)
- 250 gr cherry tomatoes in pieces
- basil
- vegetable cheese grater
- mixed lettuce (optional)
- olives (optional)
- cucumber (optional)
Instructions
- Fry the onion in a dash of olive oil.
- Add pepper, carrot, celery and garlic. Fry this for quite a while (at least 10 minutes) in the tomato puree and season as desired. The longer you let it simmer, the more the flavours will be released. Is it threatening to overcook? Add a dash of water.
- Meanwhile, cook the spaghetti in heavily salted water.
- Add the tomato pieces to the other vegetables and fry for a while until well softened.
- Add the tomato sauce and warm with it.
- Finally, stir the vegan minced beef into the sauce and season with salt, pepper and fresh basil. Before serving, add a splash of balsamic vinegar or ketchup.
- Delicious with vegetable cheese grater, mixed lettuce, olives and diced cucumber.