Until now, I avoided posting the recipe; I thought this traditional famous dish was so popular everywhere there was no reason to do it.
But when I noticed that my guests, without exception, were enthusiastic about my version, I asked myself, why not share it with my followers as well? After all, as in countless other dishes, it is the personal touch that makes the difference.
Usually, in vegan dishes, the cooking process takes longer because you have to start from scratch, but in this recipe, the process is quicker since there is no need to pre-fry the plant-based minced meat.
What upgrades the dish is lots of garlic, chopped carrots and celery, dry red wine, and plenty of Italian herbs.
Serve with fresh basil and vegan parmesan.
Enjoy, and let me know how it turned out 🍝😋❣
RECIPE
Spaghetti Bolognese Vegan- 500 gram spaghetti
- 350-500 gram plant-based minced meat
- 3 Tablespoon olive oil
- 1 large onion, chopped
- 1 celery stick, chopped
- 1 medium carrot, grated
- 6 cloves minced garlic
- 100 gram tomato paste
- 400 gram crushed tomatoes you can use a can
- 1 cup water
- ¼ cup dry red wine
- 1 Tablespoon paprika
- 1 Tablespoon smoked paprika
- 1 Tablespoon dried basil
- ½ Tablespoon dried oregano
- 1 tsp Italian seasoning mix optional
- 1 tsp organic vegetable powder optional
- ¼ tsp ground black pepper
- 1 tsp sugar
- 1 bay leaf
- 5 units allspice
- salt by taste
For Serving
- fresh basil leaves
- vegan parmesan
- Cook the spaghetti until al dente, strain over a bowl, transfer the bowl with the cooking water to the pot, place the strainer with the pasta over the pot and cover.
- In a large skillet or wok, heat olive oil, add onion, minced garlic, carrot, and celery, and fry until the onion is translucent.
- Add plant-based minced meat and fry for a minute or two while stirring.
- Add the crushed tomatoes, tomato paste, water, and wine; put allspice and bay leaf in a small cloth bag, close the bag, and add to the sauce; add the rest of the spices, sugar, and salt, mix well, taste, and adjust seasoning if necessary. Lower the heat and cook for about ten minutes.
- Put the colander with the pasta in the sink, pour the cooking water in the bowl over the pasta, and mix with two spoons. This step separates the pasta in case of sticking and also heats it.
- Remove the bag with the bay leaf, and add the pasta to the sauce and mix.
- Serve with fresh basil and vegan parmesan.
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