My Mom is well known for being an amazing cook. I am aware of the fact that when I was growing up, my friends would come over to my house after school saying they wanted to “hang out”, but what they actually wanted was to eat her food. One of their favorites was this recipe. We’re still friends, so I am not bitter about it. I mean, can you blame them?
I have made this recipe countless times. It continues to be one of my go-to’s, especially if I am cooking for meat-eaters. It simply never disappoints.
It is delicious, comforting and satisfying!
You should take my word for it because my DNA results showed that I am 60% Italian so I know a good pasta recipe. 😉
This recipe is easy and quick, and it will only take you 30 minutes from start to finish.
Best of all, it keeps well in the fridge for delicious leftovers!
Mom’s Vegan Spaghetti Bolognese
Ingredients
- 1 pack of angel hair spaghetti (400g or so)
- 1 tbsp salt for the pasta water
- 1 bag of beyond beef crumbles/ 2-3 beyond burgers/ impossible meat/ any vegan beef
- 3 tbsp extra virgin olive oil
- 3-4 medium-large minced garlic cloves
- 1 finely chopped small onion
- 1 grated carrot
- 1-2 grated celery stick
- 1 can of 800g of tomatoes- preferably whole Italian tomatoes
- 3 tsp tomato paste
- 1 tsp better than bullion veggie base/ any veggie bouillon
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper (or more if you can handle the heat)
- 1/2 tsp pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp sugar (if you’re using basic tomatoes, you may need more- the sweeter the tomatoes, the less sugar you will need)
- salt to taste- you may not need any because of the bullion
- 3 handfuls of chopped spinach/kale (this is optional- I do it to make the dish a little healthier, you can’t really taste it)
- freshly chopped parsley/basil to serve
- vegan Parmesan (optional)
Directions
- Chop and prep your veggies.
- In a big pot add the water for the pasta with the salt and bring to a boil.
- Once the water is boiling just leave it on low heat so that it’s ready and just waiting while the sauce cooks.
- In a pan, heat up the olive oil over medium heat. Add the onion and sauté for a minute or so.
- Add the carrot, celery and garlic. Mix until fragrant for about 4 minutes.
- Raise the heat to medium high. Add beyond beef crumbles/vegan beef and sauté until brown.
- Move meat and veggies to one side of the pan and add the tomatoes, crush them until smooth (you can also blend them in the can with a stick blender or skip this step if you are using tomato sauce).
- Mix everything until well combined. Add the rest of the ingredients except for the spinach/ kale and parsley.
- Lower the heat and let that it simmer and do it’s magic, at least 20 minutes.
- Taste to see if it’s missing anything (salt/ sugar/ pepper/ chili flakes etc).
- Once you think it’s ready, add the spinach/kale and mix.
- Bring the pasta water to a boil again.
- Add the spaghetti to the water- if you are using angel hair, it usually only takes 2 minutes so be careful not to overcook.
- Drain the pasta and plate it using tongs in a circular motion to create height and make it look more professional.
- Top pasta with the sauce and sprinkle with fresh parsley/ basil. (you can also sprinkle parmesan if you are using it).
- Enjoy!
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