July 27, 2013

Vegan Spaghetti Bolognese Recipe


This is a great vegan alternative to the classic spaghetti bolognese by using a sautéed "mince"of mushrooms and tofu. It is filling, wholesome and definitely full of flavour. I guarantee that you will love this! If you have the cravings for something Italian and quick, then try this for a delicious week night meal. Jerome and I love this dish... especially when served with a fresh garden salad and home made garlic bread. It is the whole package! I hope you all enjoy this as much as we did! ^-^


serves: 4


   1 tablespoon olive oil
   1 large onion, finely diced
   2 garlic cloves, minced
   100g button mushrooms, finely diced
   120g extra firm tofu, finely crumbled
   salt and pepper
   2 tablespoons tomato paste
   700g jar passata
   1 tablespoon sugar
   1 cup fresh basil leaves
   1 teaspoon dried oregano
   1 teaspoon dried basil
   1/2 cup water
   1 fresh tomato, diced
   400g spaghetti
   vegan parmesan (to garnish)

  1. Prepare the spaghetti as per package instructions.
  2. In a pan on medium to high heat, add the oil and onion and sauté for a couple of minutes until the onion becomes transparent. 
  3. Add the garlic and sauté for another 30 seconds or so until fragrant. 
  4. Add in the mushrooms and the tofu and season with salt and pepper. Sauté for about 5 minutes or so until the mushrooms reduce in size and the tofu begins to brown.
  5. Add in the tomato paste, passata, sugar, fresh basil, dried oregano, dried basil and the water. Stir until combined.
  6. Allow to simmer for 5 minutes or so until heated through.
  7. Add in the diced tomato and stir until combined.
  8. Serve over spaghetti and garnish with fresh basil leaves and vegan parmesan. Enjoy!

  • Use white or brown pasta. Both taste amazing with this bolognese sauce.
  • Look for extra-firm tofu at your supermarket. You want it to be the hard type of tofu... one that is able to be crumbled. 
  • Serve with a fresh garden salad and home made garlic bread for the whole delicious package!

The nutrition information above is an approximate guideline. One serving of our delicious spaghetti bolognese is very high in vitamin B6, high in thiamin and contains 30% of your RDI of iron.

16 comments :

  1. I will definitely make this. I miss having spagheti bolognese!

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  2. I made this last night and it was brilliant. Thanks for the recipe. I love getting your email updates and make your recipes sometimes on the same day.

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  3. Just want to say that I make this all the time. It's so delicious and is a staple in my house now :) Thanks for the recipe!

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  4. Thanks for a great recipe!:)
    If I replace spaghetti with buckwheat soba,will it taste good?Or better to use spaghetti pasta?

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    1. I haven't tried it but I am sure that it would be fine! :) Thanks!

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  5. Ahhh... Your recipe is making me hungry. Thanks for sharing. Voted up.

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  6. Soooooo delicious!! Thanks Madison! I made this tonight and it rocked the house. :) I added carrots, zucchini and capsicum, Italian parsley and a dash of chilli flakes, and I subbed vegetable stock for the water. Prior to adding the fresh tomato, I also let everything simmer for half an hour just to thicken it up a bit. Thanks again for such an awesome recipe!

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    1. My pleasure Elisha! So glad that you enjoyed it :)

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  7. LOVE this sauce. It even pleases my "meat-atarin" husband and daughter, although I haven't told them. This sauce ROCKS and it freezes beautifully. I used my leftovers in a vegetarian lasagna roll up recipe and it worked beautifully! Thanks for the recipe.

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    1. My pleasure! So glad that you loved it! Happy to hear that it froze well too :)

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  8. Thank you! Do I crumble the tofu or just mashed it up in the pan? THANKS!

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