Spaghetti Bolognese

Spaghetti Bolognese

SO far we made everyone happy with this dish, promised! It was a few weeks ago when we were asked by a startled friend why our recipe for vegan Spaghetti Bolognese was not up on the blog. And then we were startled ourselves because we could bet that there is no recipe that we’ve cooked more often. It’s THE recipe we’re doing when cooking for “vegan critical” people and so far, even the most critical ones did say at least ‘Tastes kind of okay’ in the end.

But some things to keep in mind. #1: Feel free to chose the meat substitute to like the most. We love fine soy granules with this dish, but you can also use larger soy chunks, tofu, lentils, … #2 The sauce will wait for the pasta. This is a general rule, so first make the sauce and keep it heated on low heat until your pasta is al dente (and don’t forget to add some pasta water to your sauce in the end!). #3: Tomatoes. If you don’t get fresh, good tomatoes in season, we’d suggest to use canned ones. Otherwise your sauce will get watery, buh. #4: Ketchup. Yes, this is our recipe and there’s ketchup in it but if you refuse to add it, feel free to use some jam instead. #5: Vegan parmesan cheese! here.

And now.. let’s go!

vegane spaghetti bolognese

Vegan Spaghetti Bolognese
Serves 4
Prep Time
40 min
Prep Time
40 min
  1. 250g (9 oz) spaghetti
  2. 100g (3.5 oz) fine soy granulates
  3. 500ml (2 cups) vegetable broth
  4. 3 carrots
  5. 1 onion
  6. 1 clove garlic
  7. 1 tbsp soy sauce
  8. 2 tbsp tomato paste
  9. 2 tbsp agave syrup
  10. 1 tbsp oregano
  11. 1 tbsp basil
  12. 400g (14 oz) fresh tomatoes (or chopped canned tomatoes)
  13. 300ml (1.25 cup) sieved tomatoes
  14. ketchup
  15. salt
  16. pepper
  17. paprika
  1. Add soy granulates to a bowl and pour over hot vegetable stock. Let soak for approx. 10 minutes, then drain and press out remaining water. Season with salt, pepper and paprika.
  2. In the meantime, peel and roughly grate carrots. Peel and dice garlic and onion. Set aside.
  3. Heat oil in a large frying pan over medium heat and sear soy granulates for 3-4 minutes. Afterwards reduce the heat and add soy sauce, tomato paste and agave nectar. Stir to combine then fry for 2-3 minutes. Add carrots, garlic and onion and fry for another 5 mintues.
  4. If you do have fresh tomatoes, cut out stem and roughly dice them. If you're using canned tomatoes, add them now. But for both ways, also add sieves tomatoes and a nice twist of ketchup. Simmer sauce for at least 15 minutes (if you're using fresh tomatoes, it could take up to 30-40 minutes until tomatoes have reduced nicely). Add oregano and basil and season with salt and pepper.
  5. If the sauce is done, keep warm on low heat and prepare pasta. Bring salted water in a pot to boil and cook pasta al dente according to package instructions. Add a ladle of pasta water to sauce, then drain pasta.
  6. If desired, toss pasta in sauce before serving. Bon appetit!
  1. If desired, serve with vegan cashew Parmesan cheese. You can find our recipe on the blog!

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