Vegan Spaghetti Bolognese

Here is a recipe for vegan spaghetti bolognese. I’ve been into cooking pretty much all my life, and spaghetti bolognese is one of the first things I learned to do. It’s a pretty easy recipe, but I’ll be going into some “secret ingredients” later on in this page which you won’t find anywhere else.

That’s right. This vegan spaghetti bolognese is going to blow your mind.

Rocks two.

Ingredients For Vegan Spaghetti Bolognese

For the vegan spaghetti bolognese's "mincemeat":

1 cup of lentils

A handful of nori flakes for a slightly fishy flavour (optional but nice)

A third of a cup of soy sauce…

…and about 6 or 7 dried shitake mushrooms – both for a meaty “umami” flavour.

For the rest of the spaghetti bolognese recipe's sauce:

Half an onion

300g of mushrooms

Half a green pepper

2 medium carrots

400g of tomatoes (or a tin)

2 cloves of garlic

3 tsp. oregano

2 tsp. basil

1 tsp. sugar (whole cane sugar is healthiest)

Salt, pepper and olive oil

The secret ingredients for the vegan spaghetti bolognese recipe:

(optional, for if you want to blow your mind)

4 tablespoons mustard seed

A tin of okra (400g).

…And don’t forget the spaghetti.

How To Make Vegan Spaghetti Bolognese

The recipe itself is very simple. First, cook the lentils with the shitake, soy sauce and 2 cups of mineral or filtered water.

While this is cooking, chop the vegetables. Fry the onions until softened, with the nori flakes and the mustard seeds if you are including them.

After a quarter of an hour of cooking, add the tomatoes and carrots. Wait five minutes and add the green pepper, okra, fried onions and mushrooms. Season with the herbs, salt, and pepper. (Note that the recipe will need little extra salt if any, as the soy sauce contains its own salt).

Cook until all of the water is absorbed. If the vegetables need more cooking, add just a little water so the recipe doesn’t burn and cook until they are soft. The end result should be a sauce with the texture and consistency of a meaty spaghetti bolognese.

Serve with your pasta, and if you need a vegan alternative to parmesan, try grated vegan cheese substitute or make your own by mixing almond flour with crumbled nutritional yeast flakes.

Enjoy! I hope you found this recipe useful and please do leave a comment if you’ve tried it. I’d recommend trying the normal version to get a feel for it before trying the mind-blowing version.

If you want to read about awesome stuff like veganism, health, nutrition and personal growth, as well as topics such as spirituality and activism, please check out my website at www.andrewgubb.com. You can also read my recipe site at www.thespiritualvegan.wordpress.com. Finally, check out my author profile on this site for more of my writing, as well!