Vegan Spag Bol Spaghetti Bolognaise Recipes

VEGAN SPAGHETTI BOLOGNESE

Steps:

• Peel onion, garlic, carrots and celery and cut into thin cubes.
• Squeeze the tofu (this works best when using kitchen paper), then crumble into very small pieces.
• Heat the olive oil in a non-stick pan or skillet and cook the tofu until crisp and golden brown.
• Add the onions, carrots and celery and cook until the onions are translucent.
• Then add the garlic and sauté for about 30 seconds.
• Now add the vegetable broth, tomato paste and tomatoes and stir to combine.
• Season the sauce with salt, pepper, Italian herbs and sugar to taste and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. (Add more vegetable broth, if needed).
• In the meantime, cook the spaghetti in salted water until 'al dente'. Then drain.
• Serve the spaghetti with the vegan bolognese sauce and garnish as desired with nutritional yeast flakes and fresh basil.
• Enjoy!

VEGAN SPAG BOL (SPAGHETTI BOLOGNAISE)

Steps:

• Saute the onion and garlic in a little oil. Don't brown. Add the diced sweet potato, mushroom and courgette and stir fry gently for a few minutes.
• Add everything else, and simmer gently until everything cooked.
• season to taste. A small amount of sugar (up to a teaspoon) gives many savory dishes a lift.
• Serve on cooked pasta (can be gluten free) And top with vegan cheese if desired.