Go Back
+ servings
Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese (Mushroom + Mince)

The Pesky Vegan
This plant-based twist on an absolute classic is rich, delicious, and filling, with a meaty texture from the mushrooms and meat-free mince.
5 from 6 votes
Prep Time 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Gluten-free, Italian, Vegan
Servings 6
Calories 562 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 carrots, grated or finely chopped
  • 3 sticks celery, finely chopped
  • 4 cloves garlic, finely chopped
  • 300 g mushrooms, finely chopped (see photo above)
  • 300 g meat-free mince
  • 2 tablespoons tomato puree
  • 125 ml red wine (ideally vegan, optional)
  • 3x 400 g tins plum tomatoes
  • 1 vegan stock cube (or 2 teaspoons vegan bouillon powder)
  • 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar - see notes)
  • 1 tablespoon Marmite (or other yeast extract if GF)
  • 4 bay leaves
  • 2 teaspoons oregano or dried mixed herbs
  • 30 g fresh basil
  • Salt and black pepper to taste
  • 100-125 g dried spaghetti per person (normal or gluten-free)

Instructions
 

  • Heat the oil in a large pan. Add the chopped onion, carrot, and celery, and soften for 10-15 minutes on a low heat, stirring occasionally. This vegetable mix is called a 'soffritto' and forms the base of many a classic Italian dish. Sprinkle in some salt and pepper at this stage.
  • After 15 mins, add the chopped garlic and chopped mushrooms and cook for 3-4 mins.
  • Next, add in the meat-free mince and cook for another 3-4 mins. If using frozen/fresh mince, simply throw it in and break it apart. If using dried mince, you'll first need to rehydrate it according to package instructions.
  • Turn up the heat, then add the tomato puree and red wine. Stir for a few mins.
  • Once that's done, it's a case of adding in the tomatoes, crumbled vegan stock cube/powder, Henderson's Relish, Marmite, bay leaves, dried oregano/mixed herbs, and some more salt and pepper. You can also rinse each tomato tin with a splash of water and add this to the pan.
  • Break the tomatoes apart with a spoon, then turn down the heat and cook for about 45 minutes (but longer if you have time). Stir occasionally. This is where the magic happens.
  • As you near the end of the bolognese cooking time, cook your spaghetti in boiling water according to package instructions.
  • 5 mins from the end of cooking, stir chopped fresh basil through the bolognese and check the seasoning. Use most of the basil here and then save some for serving.
  • Once the spaghetti is cooked, turn off the heat and drain it. Return it to the empty pan and spoon in the bolognese sauce according to the quantity of pasta you just cooked. Mix the sauce through the pasta so that it is evenly coated.
  • Serve with freshly chopped basil.

Notes

 
Quantity: This is enough to make approx. 6 portions. If you don’t want to make that much, simply halve the quantities and use 2 tins of tomatoes. Likewise, you could always make it stretch a bit further by using 4 tins of tomatoes and adding a little more of each herb and seasoning. 
Pasta: It’s always better to cook the spaghetti ‘to order’ – i.e. if there are two of you eating, just cook 200-250 grams of pasta and save the rest of the sauce for the next time you want to eat. While best with spaghetti, this bolognese is great with any type of pasta and can also be used in pasta bakes. 
Meat-free mince: This is available in most large supermarkets, either frozen, fresh, or dried. Just make sure it doesn't contain any egg or dairy ingredients.
Texture: I like to use a mix of mushrooms and meat-free mince, but you could simply swap one out for double the amount of the other. 
Veg: If you can’t stand the idea of finely chopping/grating a load of veg, you could also do this in a food processor.  
Wine: If you don’t want to splash out on a bottle of (ideally vegan) red wine, just skip this. 
Henderson’s Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for vegan Worcestershire sauce or half the amount of red wine vinegar (just be aware that this is not always strictly vegan).  
Add some cheese: Why not top this bolognese off with some Four-Ingredient Vegan Parmesan? 
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock, yeast extract, meat-free mince, and GF pasta that are all certified or labelled as such.  
Soya-free: If you want the recipe to be soya-free, simply use a plant-based mince that doesn’t contain soya.  
Make it a lighter meal: If you want to turn it into a lighter lunch or starter, try swapping out the spaghetti for spiralised courgette (zucchini noodles). 
Storage: You can store this vegan bolognese sauce in the fridge for up to four days or in the freezer for up to six months. 
If you liked this recipe, you might also enjoy:
 
* The nutrition info below is based on one serving of the bolognese sauce and 100 grams of dried spaghetti.

Nutrition

Calories: 562kcalCarbohydrates: 101gProtein: 24gFat: 7gSaturated Fat: 2gSodium: 795mgPotassium: 1095mgFiber: 10gSugar: 13gVitamin A: 3865IUVitamin C: 24mgCalcium: 99mgIron: 8mg
Nutrition Facts
Vegan Spaghetti Bolognese (Mushroom + Mince)
Amount Per Serving
Calories 562 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 795mg35%
Potassium 1095mg31%
Carbohydrates 101g34%
Fiber 10g42%
Sugar 13g14%
Protein 24g48%
Vitamin A 3865IU77%
Vitamin C 24mg29%
Calcium 99mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan dinner, vegan pasta, vegan spaghetti recipe
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan