Flavorful Vegan Spaghetti Bolognese

Indulge in a symphony of flavors with this vegan Spaghetti Bolognese, where Italian culinary tradition meets mindful nutrition. This dish, tailored for two, elevates humble ingredients to a gourmet experience, ensuring a perfect harmony of tastes and textures. Imagine a rich, hearty sauce melding the earthiness of mushrooms and the umami of soya mince, all lovingly embraced by al dente spaghetti. This meal promises a nourishing, vibrant, and satisfying culinary adventure free of animal products and allergens, perfect for a cozy dinner for two.

Ingredients

• 150 grams spaghetti
• 100 grams soya mince
• 150 grams mushrooms, finely chopped
• 1 medium onion, finely chopped
• 2 medium carrots, grated
• 2 stalks of celery, finely chopped
• 2 tablespoons olive oil
• 1 can of tomatoes (400 grams)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Method

• Bring a large pot of salted water to a boil, add the spaghetti, and cook according to the package instructions. Once cooked, drain and set aside.
• In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
• Add the grated carrots and finely chopped celery to the pan, cooking until they begin to soften.
• Incorporate the chopped mushrooms and sauté until they release their moisture and begin to brown.
• Stir in the soya mince, ensuring it mixes well with the vegetables.
• Add the tomato paste, canned tomatoes, dried oregano, basil, and thyme to the pan. Stir well to combine.
• Lower the heat and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld. Stir occasionally.
• Season the sauce with salt and pepper to taste. Add a splash of water if the sauce becomes too thick.
• Divide the cooked spaghetti between two plates and generously ladle the Bolognese sauce over the top.

Tips

• For a richer flavor, let the sauce simmer for a bit longer, ensuring it doesn’t dry out by occasionally adding a splash of water.
• Incorporate a splash of balsamic vinegar for a hint of acidity to balance the sweetness of the tomatoes.
• For a bit of heat, add a pinch of chili powder to the sauce.

Nutritional information

Nutrient	Per 100g	Per Serving
Energy	150 kcal (628 kJ)	375 kcal (1570 kJ)
Fat	4.5g	11.25g
Saturated Fat	0.7g	1.75g
Carbohydrates	20g	50g
Sugars	4g	10g
Protein	7g	17.5g
Salt	0.5g	1.25g