Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

          Spaghetti Bolognese is something I hadn't eaten in a long time, but after making this three times in the past three weeks (yes, its that good), I can definitely say it will be in my 'often made' list throughout the winter months from now on!  This is a hearty, filling meal, perfect served with some garlic bread (did you know Sainsbury's reduced fat garlic bread is vegan?  Score!).

          The key to this recipe is the long cooking time, so don't try to get it done in under an hour.  The longer you can let it cook for, the better - depending on your vegan mince.  Sainsbury's own brand vegan mince is what I used in this recipe, and it holds up really well to long cooking.  If you don't know what your mince will do, be sure to taste test it halfway through...mushy mince in pasta sauce is not what we're aiming for!

          I served this on Christmas Eve to a crowd of meat-eaters, and everyone asked for second helpings, just don't tell someone who ate beef yesterday that it will taste just like meat - they're mouth will be prepared for something very different.

Vegan Spaghetti Bolognese

Total time: 1 1/2 hours

Serves: 4 - 6

1 large onion, diced

2 red or yellow peppers, diced

1 large clove garlic, chopped

200g vegan mince 

2 cans chopped tomatoes

2 cups vegetable stock/boullion

1/2 tbsp tamari

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried sage or other seasoning of your choice

salt and pepper to taste

Olive oil, for frying

Sauté the onion in oil (add a pinch of salt to draw out the moisture) until it starts to turn translucent.  Then, add the peppers and continue to cook until they are nicely caramelised and the onion is browning.  Add the mince and garlic, and cook for another minute or two, stirring well so that the mince is thoroughly coated in the oil from the onions. Add the tomatoes, stock, tamari and herbs, and bring up to a boil.  Turn the heat down to low and simmer for at least an hour, stirring every 15 minutes or so.  Add more water if necessary, to prevent the sauce from burning.  Taste for seasoning, and serve on top of some spaghetti!

The cashew parmesan shown on top of the pasta in the photo is from the Minimalist Baker's blog, and you can find the recipe here (at the bottom of the post).  It's a nice everyday topping for things like this.