Vegan Spaghetti Bolognese Recipe

Vegan Spaghetti Bolognese Recipe Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 35 mins


1 tbsp olive oil

1 cup bell pepper, diced

1 cup onion, diced

1 cup celery, chopped

2 cloves garlic

1 tbsp ginger paste

1 1/2 cups textured vegetable protein

1 large carrot, peeled and diced

1 cup fresh tomatoes, diced

1 1/2 cups mushrooms, diced

2 tbsp tomato paste

2 tsp cumin

1 tbsp paprika

1/4 cup nutritional yeast

1 can chopped tomatoes

1 oz dark chocolate

10 oz spaghetti

1 tbsp coconut sugar

1/4 cup lemon juice, (1 whole lemon)

1/2 tsp salt, or to taste

1/2 tsp pepper, or to taste


1Heat the olive oil in a large, non-stick saucepan or Dutch oven over a medium heat. Now add the bell peppers, onion, celery, garlic and ginger paste. Cook for around 5 minutes, until the vegetables are softened and fragrant.

2Add water or vegetable broth to the TVP and allow it to soak for 10 minutes.

3Add the carrots, tomatoes, mushrooms, tomato paste, cumin and paprika. Cook for 5 minutes more, until the vegetables soften, and make sure to stir frequently.

4Drain and rinse the TVP and add it to the pan together with the nutritional yeast, canned tomatoes and dark chocolate. Stir together until the chocolate melts, then continue to simmer over a medium heat for 20 minutes, stirring occasionally. If the sauce starts to dry out, add extra vegetable stock.

5After around 15 minutes of simmering the sauce, start cooking the spaghetti according to packaging instructions.

6Stir in the coconut sugar and lemon juice. Continue to cook for 5 minutes more, stirring once every couple of minutes. At the end, season to taste with salt and pepper.

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