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Vegetarian Spaghetti Bolognese

Steps Making Recipes Vegetarian Spaghetti Bolognese using 7 ingredients and 4 steps

Vegetarian Spaghetti Bolognese - The base of this Bolognese is really similar to a meat style. It's filled with crushed tomatoes, hearty vegetables and fresh basil so the flavor is still all there even though the meat isn't. We always pair it with spaghetti but I also think it would be FANTASTIC as a lasagna sauce/filling if you're trying to make a vegetarian lasagna! Add the rehydrated soya mince along with all the water to the bolognese. Vegetarian spaghetti bolognese recipe by Jamie.

Vegetarian Spaghetti Bolognese

Heat the oil in a large pan over a medium heat.

Add the onions and fry gently until softened.

You can cook Vegetarian Spaghetti Bolognese using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients make Vegetarian Spaghetti Bolognese

  1. It's 300 g spaghetti.
  2. You need 1 tbsp olive oil.
  3. Prepare 1 tsp garlic powder or 2-3 cloves of finely chopped garlic.
  4. It's 1 tsp black pepper powder.
  5. It's 2 tsp dry mixed herbs.
  6. You need to taste salt.
  7. It's water for boiling sphagetti.

Vegetarian Spaghetti Bolognese step by step

  1. Take sufficient water in a pan and add a tsp of salt and spaghetti. Cook the spaghetti in boiling water for 8-10 minutes. Drain the spaghetti in a strainer..
  2. Heat olive oil in a pan. Add garlic powder, mixed herbs, salt and black pepper. Saute for half minute. Add the cooked spaghetti. Toss the spaghetti well till all the seasoning is nicely coated..
  3. Now add a vegetarian bolognese sauce. (roughly around one & half cup). Add more if needed. (I have shared the recipe for vegetarian bolognese sauce earlier). Mix well till the sauce is nicely coated to the spaghetti. The vegetarian spaghetti bolognese is ready to serve..
  4. Serve the vegetarian spaghetti bolognese hot..

Vegetarian Spaghetti Bolognese - Add oregano, lentils, rehydrated textured vegetable protein, sweet potato powder and zucchini. Stir through parsley and season with pepper. Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. You want them to soften but not colour - you can put a lid onto the pan to help keep the moisture in and. Then, to even this out, I pour in some maple syrup. Pour the chopped tomatoes into the pan along with the vegetable stock, tomato puree and mixed herbs. Thank you and good luck