EveryMite Spaghetti Bolognese
This is my vegan version of the classic Spaghetti Bolognese. This bolognese sauce is thick, rich and flavourful, and is perfect for a midweek dinner served over pasta, jacket potatoes or as part of a lasagne.
Ingredients
Bolognese Sauce
- 1 cup TVP (Textured Vegan Protein)
- 2 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried basil
- 700 g passata
- 140 g tomato paste
- 1/2 cup red wine (optional)
- 2 tbsp EveryMite
- 2 bay leaves
- 1/2 cup plant-based milk
To Serve
- 500 g pasta
- Fresh basil
- Vegan parmesan cheese
Instructions
Bolognese Sauce
- Place 1 cup TVP into a bowl and cover with 2 cups of hot water, set aside to soak for at least 5 minutes.
- Put a saucepan on medium heat and add 2 tbsp olive oil.
- Add diced onion, diced carrot, sliced celery, 2 crushed garlic cloves, 1 tbsp dried rosemary, 1 tsp dried basil and 1 tsp dried oregano. Cook until onion is translucent and veg starts to soften.
- Add the soaked TVP to the pan and cook for a further 3 minutes.
- Add 700g passata, 140g tomato paste, 1/2 cup red wine (optional), 2 tbsp EveryMite and 2 bay leaves.
- Bring to boil, reduce to a gentle simmer. Cook for 1 hour stirring occasionally, until you have a rich, thick sauce.
- Add ½ cup plant-based milk and stir until combined.
To Serve
- Cook pasta according to packet instructions.
- Serve over pasta with fresh basil and vegan parmesan cheese.