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vegan spaghetti bolognese | Milk and Cardamom

Vegan Spaghetti Bolognese


Description

An easy vegan bolognese sauce made with TVP, that had all the protein and flavors of a traditional bolognese sauce.


Ingredients

Units Scale
  • 1 1/2 cup TVP
  • 1 cup vegetable stock, hot
  • 2 tbsp olive oil
  • 1/2 cup onion, finely shopped
  • 1/2 cup carrot, finely diced
  • 1/2 cup Cremini mushrooms, finely chopped
  • 2 tbsp garlic, minced
  • 1/4 tsp red chili flakes (or to taste)
  • 1/4 cup white wine (optional)
  • 1 tbsp tomato paste
  • 3 cups tomato puree
  • 1/2 tsp fennel seeds
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 lb spaghetti, cooked


Instructions

  1. Add TVP and 1  cup of hot vegetable stock to a small bowl and set aside.
  2. Add olive oil to a large saucepan over medium heat. Once hot, add onions and saute for 1 minute. Then add carrots, mushrooms, garlic and season with a pinch of salt. Saute for 8 minutes.
  3. Add rehydrated TVP and red chili flakes and saute for 3 minutes over medium-high heat. Add white wine to deglaze. Once the white wine has evaporated off add tomato paste and mix well. Saute for 3 minutes.
  4. Add tomato puree, 1/2 cup vegetable stock, fennel, oregano, and basil and stir well. Cover and simmer for 10 minutes. The sauce will be nice and thick when it’s done.
  5. While the sauce is cooking, cook 1 lb of spaghetti.
  6. Top your cooked spaghetti with generous spoonfuls of the bolognese sauce and enjoy.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main
  • Cuisine: Italian
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