Chris Shoebridge
Quick-and-Easy Vegan Sunday Spaghetti Bolognese
Our vegan take of this Italian classic will have everyone saying “mangia!”
July 12, 2026
Here, we present a plant-based version of spaghetti Bolognese, which just so happens to be vegan singer’s Leona Lewis’ favorite meal. This quick-and-easy dish makes for a great mid-week meal and pairs excellently with a fresh green salad.
What you need:
2⅓ cups spaghetti noodles
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 crumbles
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:
- Cook spaghetti according to package directions. While spaghetti is cooking, into a pan, add oil and warm, then add onion and celery and fry for five minutes. Add mushrooms and garlic, and fry 3 more minutes.
- Stir in soy crumbles, and add tomatoes, tomato purée, red wine, tomato ketchup, herbs, and stock. Cover and simmer gently approximately 10 minutes. Stir in salt and pepper.
- Divide spaghetti between serving plates, top generously with bolognese and garnish with basil to serve.
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