This is a great vegan alternative to the classic spaghetti bolognese by using a sautéed "mince"of mushrooms and tofu. It is filling, wholesome and definitely full of flavour. I guarantee that you will love this! If you have the cravings for something Italian and quick, then try this for a delicious week night meal. Jerome and I love this dish... especially when served with a fresh garden salad and home made garlic bread. It is the whole package! I hope you all enjoy this as much as we did! ^-^
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serves: 4
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1 tablespoon olive oil
1 large onion, finely diced
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2 garlic cloves, minced
100g button mushrooms, finely diced
120g extra firm tofu, finely crumbled
salt and pepper
2 tablespoons tomato paste
700g jar passata
1 tablespoon sugar
1 cup fresh basil leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup water
1/2 cup water
1 fresh tomato, diced
400g spaghetti
vegan parmesan (to garnish)
vegan parmesan (to garnish)
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- Prepare the spaghetti as per package instructions.
- In a pan on medium to high heat, add the oil and onion and sauté for a couple of minutes until the onion becomes transparent.
- Add the garlic and sauté for another 30 seconds or so until fragrant.
- Add in the mushrooms and the tofu and season with salt and pepper. Sauté for about 5 minutes or so until the mushrooms reduce in size and the tofu begins to brown.
- Add in the tomato paste, passata, sugar, fresh basil, dried oregano, dried basil and the water. Stir until combined.
- Allow to simmer for 5 minutes or so until heated through.
- Add in the diced tomato and stir until combined.
- Serve over spaghetti and garnish with fresh basil leaves and vegan parmesan. Enjoy!
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- Use white or brown pasta. Both taste amazing with this bolognese sauce.
- Look for extra-firm tofu at your supermarket. You want it to be the hard type of tofu... one that is able to be crumbled.
- Serve with a fresh garden salad and home made garlic bread for the whole delicious package!
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The nutrition information above is an approximate guideline. One serving of our delicious spaghetti bolognese is very high in vitamin B6, high in thiamin and contains 30% of your RDI of iron.
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I will definitely make this. I miss having spagheti bolognese!
ReplyDeleteOoo please tell me how it goes :)
DeleteI made this last night and it was brilliant. Thanks for the recipe. I love getting your email updates and make your recipes sometimes on the same day.
ReplyDeleteOh I am so glad. Thanks for telling us :)
DeleteJust want to say that I make this all the time. It's so delicious and is a staple in my house now :) Thanks for the recipe!
ReplyDeleteOh I am so glad. Thank you :)
DeleteThanks for a great recipe!:)
ReplyDeleteIf I replace spaghetti with buckwheat soba,will it taste good?Or better to use spaghetti pasta?
I haven't tried it but I am sure that it would be fine! :) Thanks!
DeleteAhhh... Your recipe is making me hungry. Thanks for sharing. Voted up.
ReplyDeleteMy pleasure :) Thank you!
DeleteSoooooo delicious!! Thanks Madison! I made this tonight and it rocked the house. :) I added carrots, zucchini and capsicum, Italian parsley and a dash of chilli flakes, and I subbed vegetable stock for the water. Prior to adding the fresh tomato, I also let everything simmer for half an hour just to thicken it up a bit. Thanks again for such an awesome recipe!
ReplyDeleteMy pleasure Elisha! So glad that you enjoyed it :)
DeleteLOVE this sauce. It even pleases my "meat-atarin" husband and daughter, although I haven't told them. This sauce ROCKS and it freezes beautifully. I used my leftovers in a vegetarian lasagna roll up recipe and it worked beautifully! Thanks for the recipe.
ReplyDeleteMy pleasure! So glad that you loved it! Happy to hear that it froze well too :)
DeleteThank you! Do I crumble the tofu or just mashed it up in the pan? THANKS!
ReplyDeleteI crumbled it :) Thanks so much!
DeleteI am making it for the second time, my bf loves it even though he's an exemplary meat-eater :) Thank you very much for the recipe!
ReplyDeleteOh yay! Our pleasure :) So glad that you both loved it!
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