Vegan Spaghetti Bolognese
Today I’m sharing with you one of my favorites Italian dishes but meat-free! Bolognese sauce is a favourite in France as well and I have always enjoyed it a lot. I really wanted to create a healthier version of this dish that would be just as hearty and flavorful and I think I succeeded. When it comes to meat substitutes, I don’t like simili-meats at all and I must say that I’m not a big fan of tofu as well so my options are a little bit limited. One of the best ways to replace meat is to use mushrooms as they have a meaty texture and have a lot of flavor, so that’s what I decided to use in my bolognese sauce.
Simmered dishes have always been my favorites as the flavors get stronger and that’s what I love about bolognese sauce. Everything in this dish has a specific flavor that makes it so delicious. Mushrooms are very hearty and have a strong umami flavor so it makes the perfect meat replacement here, carrots and tomatoes bring some sweetness and the wine bring the acidity needed. In addition with this bundle of flavors, you also have onions, garlic, celery and herbs which bring their amazing aromatic flavor to the dish. It’s one of these meals that will still be flavorful even without meat. I really love this version for its simplicity and I’ve been enjoying it a lot lately! You can serve it with the pasta of your choice but I strongly advice you to use spaghetti. I personally love using the rice and quinoa spaghetti from GoGo quinoa which are delicious and are also gluten-free. They make a great alternative to regular spaghetti.
Let’s start cooking!
- 1 onion
- 1 garlic clove
- 2 medium carrots
- 1 celery stalk
- 227 g/ 8 oz cremini mushrooms
- 100 ml/ 4 oz red wine
- 3 tbsp tomato paste
- 1 tsp porcini powder
- 2 stems of fresh thyme
- 2 bay leaves
- 1 tbsp olive oil
- 1/2 vegetable cube broth
- 1 + 1/2 cup water
- salt and pepper to taste
- 1 package of spaghetti
1- First, dice thinly the onion, garlic, celery, carrots and the mushrooms. In a pot, add 1 cup and a half of water and half of a vegetable cube broth. Warm up the water until the cube is completely dissolved, then reserve on the side
2- Add a tablespoon of olive oil in a pan. Add the onion, garlic, carrots and celery. Cook for about 5 min. Add in the red wine and let it reduce. Add the diced mushrooms and cook until they are soft.
4- Add the tomato paste in the pan and mix well. Add the porcini powder, thyme and bay leaves and cover with the vegetable broth. Season to your taste and cover with a lid. Let it simmer for about 30 min.
5- Cook the spaghetti as indicated on the package, cover them with the bolognese sauce and enjoy!
As you can see the recipe is simple but flavorful and hearty just as the regular bolognese sauce. I think it makes a really great meal for everyone, even if you’re not vegan!
I hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.