Spaghetti Bolognese – such a classic! Possibly one of my favorite pasta dishes, next to this Creamy Mushroom Spinach Pasta! I can’t believe it took me so long to write down the recipe for this Vegan Spaghetti Bolognese but I’ve been fine-tuning it for many months now and I’m finally satisfied with the result! 🙂 It’s jam-packed with flavor, full of nutrients and – oh so tasty! Plus, it’s super easy and quick to make yet incredibly delicious.
Instead of the usual minced meat I’ve used a combination of tofu, walnuts, pine nuts and mushrooms – which not only makes it very tasty but actually healthy! To make it even healthier, I’ve used spelt spaghetti but feel free to use any kind of pasta that you like or have at home!
This Vegan Spaghetti Bolognese has become such a staple in our household, I cook it almost every week. Now, if you’re not a friend of alcohol in cooking, just leave it out – but honestly it brings a great flavor so I highly recommend adding it.
If you decide to give this Vegan Spaghetti Bolognese a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 14oz (400g) spaghetti
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 3 Tbsp (60ml) olive oil
- 14oz (400g) tofu
- 4-5 mushrooms, diced
- ½ cup (63g) walnuts, chopped
- ⅓ cup (45g) pine nuts, roasted
- ⅓ cup (75g) tomato paste
- 1 medium carrot, grated
- ⅔ cup (200ml) red wine
- 29oz (800g) tomato passata
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp dried oregano
- 1 tsp paprika powder
- 1 cup (45g) fresh basil, chopped
- fresh basil
- vegan parmesan
- Prepare the spaghetti according to the instructions on the box. Once cooked, drizzle with a little olive oil so they won’t be sticky and set aside.
- In the meantime, place the olive oil in a large sauce pan over high heat. Add the onions and fry until golden brown. Add in the garlic and fry another 1-2 minutes.
- Use your hands to break the tofu apart into small crumbles and add to the pan. Use a large spoon to combine and fry everything for 2 minutes.
- Add in the mushrooms, walnuts, carrot and dried oregano and combine. Let cook on medium heat for 3-4 minutes until the mixture turns golden brown, then mix in the tomato paste.
- Slowly add in the red wine and let the mixture simmer for 5 minutes until the liquid has evaporated, then add in the passata, salt, pepper and paprika powder and combine. Let the mixture cook for another 5 minutes, then add in the roasted pine nuts and basil.
- Lastly, add in the spaghetti and mix well. Serve with vegan parmesan and more fresh basil.
I just made this for dinner without any modifications. Delicious!, fast and easy.
Yay! so happy to hear 🙂
Mary Fitzgerald says
I love Bolognese! I’ve missed it since switching to plant based eating and I was excited to try your recipe. I absolutely loved it. I couldn’t believe it was all going to cook down into a yummy (meaty) sauce that I just couldn’t get enough of. I’m not even the biggest mushroom fan but oh my goodness I couldn’t get enough (except the husband and I both agreed it was quite filling). The portions are really perfect for 4 adults and could even go further with a nice salad and baquette. In case anyone is curious, I used a dry red blend for the wine and I feel it really gave it a fantastic depth of flavor. Did you drain your tofu before crumbling it into the pan? I drained mine out of habit and the outcome of my sauce was incredible but it seemed dry as I was cooking. This recipe took me longer than 30 minutes to throw together but I’m not a professional cook. I also took my time haviing everything ready before cooking. I would just warn the average cook that the prep time may be a bit longer. If you can reply and let me know about draining the tofu, that would definately cut down on the time. Thank you for developing this wonderful sauce. I’m sure the leftovers will be just as delicious for lunch today.
Hey Mary! Thanks so much for the great feedback! Personally I don’t drain the tofu as I’ve found that a bit more water stretches the sauce a bit better, so I did not include that step! 🙂
I love this recipe! I am normally very picky with vegan bolognese recipes and don’t really like them so was searching for THE one. I am so happy how this turned out and I will definitely do it more often’! Thanks so much for sharing this with us!
Oh I’m so happy to hear that! Thanks so much for the positive feedback 🙂