Vegan Spaghetti Bolognese: 20 minutes 6 ingredients recipe of delicious and easy vegan dinner. No TVP or tofu, just roasted mushrooms, carrots and tomatoes.
Following Russian Mushroom Caviar, here is an idea how to use it in another way: Vegan Spaghetti Bolognese. It takes 20 minutes (and 6 ingredients!) to make, so I think it’s worth sharing because many of you are looking for quick and delicious vegan dinner ideas. If you are a beginner in cooking, that’s a good recipe to start with, because it’s so easy and at the same time impressive. Delicious food doesn’t have to be difficult to make. Oftentimes beauty lies in simplicity. Vegan Bolognese sauce is great as a make-ahead meal, as it gets even more flavorful on the next day. It’s well-balanced, nutritious and totally addictive. If you are on a vegan diet and you miss spaghetti Bolognese, here you go. I won’t lie, it tastes a bit different as there are mushrooms instead of minced meat but it’s definitely yummy. It also has a rich taste without any meat substitutes like TVP or tofu. You can use any pasta, whole grain or regular. Dig in!
Vegan Spaghetti Bolognese
Ingredients
- For 2 portions:
- olive oil
- 1 medium sized onion
- 2 cloves garlic optional
- 1 medium-sized carrot
- 250 grams or 1/2 lbs whole grain spaghetti or any other pasta of your choice
- 1 400 oz ml or 13.5 can tomatoes or the same amount of fresh diced tomatoes + 1 teaspoon tomato paste
- 150 ml or 2/3 cup vegetable broth or the same amount of spaghetti water
- 150 ml or 2/3 cup Russian mushroom caviar or the same amount of roasted mushrooms
- 1 tablespoon freshly chopped oregano leaves or 1 teaspoon dried oregano
- 1 tablespoon handful fresh basil leaves or 1dry basil
- salt
- black pepper
- vegan parmesan optional
Instructions
- Heat a lug of olive oil in a skillet over medium heat. Chop onion and garlic (if using) and add to the skillet. Dice a carrot and add it to the skillet. Cook for 5 minutes or until vegetables are softened.
- Boil spaghetti as per instruction on the package and drain.
- Add tomatoes, vegetable broth and mushrooms to the skillet. Cook for 10 more minutes or until the liquid reduces. Add oregano, basil and season with salt and pepper to taste.
- Serve spaghetti with the sauce and garnish with basil leaves and vegan parmesan (if using). Enjoy!
Any other ideas for vegan spaghetti Bolognese? Feel free to post a comment!
Alexandra says
November 25, 2015 at 6:05 pmYum – this looks great! I love mushroom everything, haha.
Vegan bolognese is also very good with grated tempeh. Try it 🙂
Elena Szeliga says
November 25, 2015 at 7:12 pmMe too 🙂 I’ve never tried it with tempeh but it sounds lovely! I’ll make it your way next time 🙂