Vegan Spaghetti Bolognese {Recipe}

Our vegan take of this Italian classic will have everyone saying “mangia!”

Leona Lewis is a compassionate and talented singer who has been vegetarian since she was 12 years old. More recently, she has transitioned to a vegan lifestyle after learning of the health risks associated with dairy and eggs. Here, we present a cruelty-free version of spaghetti Bolognese, which just so happens to be Lewis’ favorite meal. This quick and easy dish makes for a great mid-week meal and pairs excellently with a fresh green salad.

Serves 4

What You Need:
2⅓ cups spaghetti
2 tablespoons olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1⅓ cups mushrooms, finely chopped
2 garlic cloves, crushed
2½ cups frozen soy crumble
3 cups chopped, canned tomatoes
1 tablespoon tomato purée
½ cup red wine
1 tablespoon tomato ketchup
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon fresh basil leaves, torn, for garnish
1 vegetable stock cube dissolved in 1 cup boiling water
¼ teaspoon salt
¼ teaspoon pepper

What You Do:

1. Cook spaghetti according to package directions.

2. While the spaghetti is cooking, into a pan, heat the oil and gently fry the onion and celery for five minutes. Add the mushrooms and garlic, and fry for 3 more minutes.

3. Stir in the soy crumble, and add the tomatoes, tomato purée, red wine, tomato ketchup, herbs, and stock. Cover and simmer gently for approximately 10 minutes while spaghetti cooks.

4. Add salt and pepper, and garnish with basil to serve.

Photo courtesy of Chris Shoebridge

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