Vegan Spaghetti Bolognese
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
  • 14oz (400g) spaghetti
  • Bolognese sauce:
  • 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
  • Extra:
  • fresh basil
  • vegan parmesan
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lastly, add in the spaghetti and mix well. Serve with vegan parmesan and more fresh basil.
Recipe by The Tasty K at