RECIPE: Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese Recipe


by Contributor |
Published on
Vegan Spaghetti Bolognese
Vegan Spaghetti Bolognese


(serves 4)

60 g of walnuts

¼ tsp of salt

100 g of soya mince

1 tsp of vegetable stock powder

2 tbsp of oil

2 small onions, peeled and diced

1 clove of garlic, peeled and finely chopped

2 tbsp of tomato purée

2 x 400 g of cans tomatoes

50 ml of red wine

1 tbsp of agave nectar

2 tbsp of dried oregano

400 g of spaghetti

Fresh basil leaves, for garnish


Heat a frying pan and dry fry the walnuts until browned. Remove from the heat and allow to cool slightly. Place in a food processor with the salt and grind coarsely.

In a bowl, mix the soya mince, stock powder and 300ml boiling water. Allow to soak for 10 mins. Drain in a sieve and press out any liquid.

Heat the oil in a saucepan and sauté the onions, garlic and soya mince for 5 mins. Stir in the tomato purée, then add 100ml water and the tomatoes, breaking them up with a wooden spoon. Add the red wine, agave nectar and oregano and stir. Season with salt and black pepper and simmer for 15-20 mins.

Cook the spaghetti in boiling salted water according to the pack instructions. Drain and toss with the sauce. Garnish with the walnuts and basil leaves.

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