Vegan Spaghetti Bolognese with Zucchini Spaghetti

Gluten-Free, Lunch & Dinner, Nut-Free, Sugar-Free, Vegan

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Truth be told, I’m not a huge fan of salads and cold food, which is what many vegan dishes tend to be. I prefer hearty meals that are flavoursome and filling. This bolognese is exactly that, even though it’s vegan. It’s so rich and has so much flavour. It even has a similar consistency to a regular bolognese thanks to the textured vegetable protein (TVP) which mimics minced meat. The key though when preparing the TVP in my recipe is to soak it in the broth for a very short time. Only a few seconds or so to soften the TVP and then straining as much of the liquid as you can before frying it. (I just press it with my fingers into a strainer.) Oversoaking will cause the TVP to become too soft and if the liquid is not strained, then it won’t get fried properly. To make this vegan bolognese super tasty, it’s also important to use a tomato that’s ripe (best if it’s vine-ripened). Using dry herbs and frying them first brings out the flavour of the herbs and is also going to give the sauce more flavour. These are the keys to my recipe.

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I love to serve this bolognese on some zucchini spaghetti, which some people also like to call zucchini noodles, courgette noodles or zoodles, for a super healthy gluten-free alternative to regular spaghetti. (Check out my video below to see how to make it!) But if I’m feeling lazy, then some regular gluten-free pasta (such as brown rice spaghetti) is also a great option. Some people also like to soak their zucchini spaghetti in some salt to release the liquid before they cook it and some like to eat it raw, which you could as well if you prefer. I like to sauté mine with some minced garlic and then garnish everything with some fresh herbs (parsley and basil are good choices) and some good vegan parmesan, which really makes this dish taste authentic. You could of course leave that out but if you want this vegan bolognese to taste as authentic as possible, then I suggest adding some vegan parmesan.

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Anyway, this was a super long blog post! I hope those tips are helpful to you if you decide to give my vegan spaghetti bolognese a try! And if you do, I’d love to hear how it turns out for you!

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Vegan Spaghetti Bolognese with Zucchini Spaghetti
Serves 2
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
For the bolognese sauce
  1. 1/2 cup textured vegetable protein mixed with 1 cup hot vegetable broth and strained
  2. Olive oil
  3. 1/4 tsp dried basil
  4. 1/4 tsp dried oregano
  5. 1 medium bay leaf
  6. 1 medium onion finely diced
  7. 1 garlic clove minced
  8. 1 ripe medium tomato finely diced
  9. 2 tbsp tomato paste
  10. 2 tbsp red wine
  11. 1 1/2 cups vegetable broth
  12. Vegan parmesan for garnish (optional)
  13. Fresh parsley or basil for garnish
  14. Salt
  15. Black pepper
For the zucchini spaghetti
  1. Olive oil
  2. 2 cloves garlic minced
  3. 2 medium zucchini spiralised
Instructions
  1. Prepare the TVP and set it aside. It only needs to be in the broth for a few seconds to soften a little.
Bolognese sauce
  1. Add some olive oil to a hot pan and add the dried herbs, bay leaf and diced onion. Fry to medium to medium-high heat for a few minutes until the onion starts to golden.
  2. Add the garlic and fry for another minute until fragrant.
  3. Add in the TVP and fry for a few minutes until it's golden.
  4. Add in the tomato paste and mix everything around. Afterwards add in the diced tomato and fry until slightly soft.
  5. Add the red wine. Once it has reduced, add the vegetable broth. Give everything a good mix to combine and bring it to a boil. Let the sauce simmer uncovered for around 15 minutes on medium-low heat. Stir occasionally so the sauce doesn't stick to the pan.
  6. In the meantime cook the zucchini spaghetti.
  7. Once the sauce is is done, remove the bay leaf and season with some salt and pepper.
Zucchini spaghetti
  1. In a hot pan add olive oil and garlic and fry until the garlic is golden. Add the zucchini spaghetti and sauté on medium to medium-high heat until it's slightly cooked but has a lot of bite still.
  2. Garnish with some vegan parmesan and fresh parsley or basil.
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Hi and welcome to my food blog! I'm Zhouer and I make healthy vegan recipes that are also all gluten-free and sugar-free! Check out my YouTube channel for recipe videos. I hope you like them and if you make anything, tag me on Instagram or Twitter @veganrecipescom as I would love to see your creation! :) Read more about me...

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