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Vegan Spaghetti Bolognese

16th December, 2020  ·  1 minute read

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, diced
  • 160ml vegan-friendly red wine
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 100g closed cup mushrooms, diced
  • 1 aubergine, diced
  • 75g lentilles vertes
  • 2 x 400g tins chopped tomatoes
  • 1 Kallo Organic vegetable stock cube
  • 300g spaghetti, to serve
  • 1 tbsp soy sauce
  • 3 tbsp almond milk
  • fresh basil, to serve (optional)
  1. Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrot and cook gently for 10 mins, stirring regularly, until softened. Pour in the wine and let it reduce for 2-3 mins then stir in the garlic, tomato purée, vinegar and oregano. Cook for 1 min, then add the mushrooms, aubergine, lentils, chopped tomatoes, stock cube and 200ml water.

  2. Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40-50 mins until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.

  3. Meanwhile, cook the pasta to pack instructions. To serve, stir the soy sauce and almond milk into the sauce and spoon over the drained pasta. Garnish with a few fresh basil leaves, if you like.

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