This Vegan Spaghetti Bolognaise recipe has its own kind of love language going on. It’s talking in fried mushrooms and simmered tomatoes and singing in cloves and carrots and dancing in red wine and mixed herbs. Oh yes, you’ll feel the love with each mouthful of this moreish vegan dish. Nevermind the spaghetti, you can eat the sauce on its own, straight out the pan or even just spoon it onto toast. However, if you’re feeling civilised and patient enough, add the spaghetti.
You’ll need at least an hour to make this recipe but as you’ll find out, it is worth the wait. I used brown mushrooms and diced them up really small. That is the secret to get the desired texture although I’m not certain that all vegans desperately want a mince-type texture? If not, then slice the mushrooms as you wish. Garnishes are in the form of sliced spring onions or any other fresh herbs – Rosemary, Thyme and Oregano all work well with tomato dishes. I also chopped up some cashew nuts (my style of vegan Parmesan) to drizzle on the top of each plated dish.
Just look at how juicy it all is!!
Nope it’s not Parmesan, it’s chopped Cashew nuts. Delicious!
Vegan Spaghetti Bolognaise
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
Super easy recipe for vegan spaghetti bolognaise. Nutritious and delicious with lots of tomatoes, carrots and mushrooms plus herbs and spices for maximum flavour.
- 3 Tablespoons olive oil
- 150g brown mushrooms, finely chopped*
- 1 medium onion, finely chopped
- 2 medium carrots, finely grated
- 3 garlic cloves, crushed
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce or Tamari
- 2 teaspoons mixed herbs (dried) or 1 tablespoon fresh
- ½ cup red wine
- 2 cans (400g each) tinned tomatoes, diced
- 1 cup vegetable stock
- 1 tablespoon flour
- 1 bay leaf
- Salt and freshly cracked black pepper
- Handful cashew nuts, finely shopped
- Heat 2 tablespoons olive oil in a medium-large frying pan and once hot, fry the mushrooms until they have reduced in size and browned nicely.
- Add another tablespoon olive oil to the pan and add the onions, carrots and garlic. Fry for 4- minutes until the onions are soft.
- Make a little space in the centre of the pan and add the tomato paste, cook for 30 seconds then mix into the vegetables.
- Add soy sauce, mixed herbs and flour. Stir to combine.
- Add the red wine and allow to simmer on medium-high until almost completely reduced, 3-4 minutes.
- Add the tomatoes, vegetable stock and bay leaf. Allow to simmer until the liquid has reduced and the sauce is nice and thick but still juicy, about 30-45 minutes.
- Add salt and fresh cracked black pepper to taste
- Garnish with crushed / finely shopped cashew nuts and chopped spring onions or a herb of your choice
*I used Portabellini mushrooms.