Vegan Spag Bol

Name: Vegan Spag Bol
Prep time: 30 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: European
Ingredients: 400g Meatless Farm Mince; 500g Fresh Spaghetti; Olive Oil; 1 Onion chopped fine; 5 Garlic cloves crushed; 2 Carrots chopped fine in the food processor; 1 Celery stalk diced small; 2 Courgettes diced small; 1 tsp Dried Oregano; 1 tsp Dried Mixed Herbs; 500ml Passata; 2 tbsps Tomato Purée; 2 tsp pomegranate molasses; 1 tsp Sea salt; ½ tsp Pepper; Crushed Red Chilli Flakes to taste; Sprinkle of Parmesan Cheese freshly grated (VEGAN optional); A small handful tore Fresh Basil

by Zarina February 26, 2021

February 26, 2021

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Spag bol is a classic, no doubt… My own tried and tested beef bolognese recipe is famous (amongst my kids’ friends… ha.. my claim to fame!!). Still, they request it all the time, and my own 3 could eat it every day, oblivious to the fact it has courgettes, mushrooms, peppers, carrots, celery and onions in it.

Those that follow my stories on IG know bolognese is a regular batch cook every couple of months; I always have it stashed in the freezer when I need a quick and healthy home-cooked meal… for pasta, in a wrap, in a taco, with mash… the list goes on.

I know a ton of you have DM’d me asking for my bolognese recipe, and I promise it’ll be up soon, but before we talk beef, I have to tell you about this comparable meat alternative for bolognese.  This was my second time using @meatlessfarm mince, and I’m shocked yet again at the taste and texture… a game-changer, guys.. you need to give this one a try!

Vegan Spag Bol

Serves: 4 Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

400g Meatless Farm Mince

500g Fresh Spaghetti

Olive Oil

1 Onion chopped fine

5 Garlic cloves crushed

2 Carrots chopped fine in the food processor

1 Celery stalk diced small

2 Courgettes diced small

1 tsp Dried Oregano

1 tsp Dried Mixed Herbs

500ml Passata

2 tbsps Tomato Purée

2 tsp pomegranate molasses

1 tsp Sea salt

½ tsp Pepper

Crushed Red Chilli Flakes to taste

Sprinkle of Parmesan Cheese freshly grated (VEGAN optional)

A small handful tore Fresh Basil

Instructions

In a saucepan over medium heat with a little oil, fry the onions and garlic until it colours.

Add the carrots, celery, and courgettes and cook for 2 minutes

Add the plant mince, oregano, and mixed herbs, keep cooking until the mince is almost starting getting darker brown and is all broken up

Add the passata, tomato purée, and pomegranate molasses

Heat through until bubbling and then turn down to a simmer, put a lid on, and cook for 10 minutes

Add salt, pepper, chilli flakes, and torn basil, taste and adjust seasoning accordingly

Cook your spaghetti according to packet instructions, drain but reserve some of the pasta water to loosen the pasta water if needed

Pour the bolognese sauce over the drained spaghetti and combine well

Dish up into pasta bowls sprinkle with parmesan cheese and more fresh torn basil

Enjoy while hot!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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