Spaghetti bolognese
Spaghetti is a staple in many homes and a vegan home is no different. It is filling, wholesome and definitely full of flavor. I guarantee that you will love this! If you have the cravings for something Italian and quick, then try this for a delicious weeknight meal. Great served with a fresh garden salad and homemade garlic bread. It’s the whole package!
Preparation Time: 30 MinutesIngredients
(SERVES 4)
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup button mushrooms, finely diced
- 1/2 cup extra firm tofu, finely crumbled
- Salt and pepper
- 2 tbsps tomato paste
- 24 oz jar tomato sauce (your pick)
- 1 tbsp sugar
- 1 cup fresh basil leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup water
- 1 fresh tomato, diced
- 14 oz spaghetti
- Vegan parmesan (to garnish)
Preparation
- 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 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, tomato sauce, 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!
This recipes comes from Veggieful at www.veggieful.com
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