John Myers
Vegan Spagetti Bolognese
The perfect vegan spagetti bolognese recipe with a picture and simple step-by-step instructions.
- 500 g Whole wheat spaghetti
- 1 Pc. Diced shallot
- 1 Pc. Zucchini
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- 400 g Tomato sugo
- 1 pinch Salt from the mill
- 1 tsp Italian herbs
- 500 g Veggie hack
- 50 ml Vegetable broth
- 1 shot Red wine
- 1 tbsp Parmesan vegan
Bolognese sauce
- Cut the zucchini into small strips or slice. Finely dice shallot. Heat olive oil in a pan. Add the zucchini and shallots and fry until golden brown. Then add the veggie hack. Fry everything together again. Then add tomato paste and fry. Deglaze with vegetable stock and 1 sip of red wine. Fold in the tomato sauce and season with the Italian herbs and salt and pepper. Let simmer briefly.
- Serve with spaghetti and vegan Parmesan
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