Vegan Spaghetti Bolognese

Recipe Image

Nutritional per serving
Calories: 361 kcal
Fat: 8 g
Protein: 25 g
Carbohydrates: 45 g

This Vegan Spaghetti Bolognese recipe is a slight adaption of our other Spag Bol recipe but we’ve replaced the turkey and beef mince with soya. There’s a lot of controversy about soya at the moment as most is GMO, however, it’s a great source of protein and it is possible to find Organic, Non-GMO soya products if you look out for it.


  • 250g uncooked soya mince (410 kcal)
  • 100g wholewheat spaghetti, uncooked
  • 1 large onion, finely chopped
  • 200g mushrooms, roughly chopped
  • 2 gloves garlic, finely chopped
  • 4 tins plum tomatoes
  • 2 tbsp olive oil
  • Red wine vinegar
  • ¼ cup fresh basil leaves, chopped
  • 1 large, fresh red chilli


Makes 4 servings

… for the tomato sauce

The key to this sauce is to use plum tomatoes as opposed to chopped tomatoes which most people use. Using plum tomatoes brings out a tremendously rich flavour and it doesn’t take a lot of effort to prepare a sauce which is much better, and much healthier than most of the jarred sources available from your local supermarket.

  1. Add a large saucepan (for which you have a lid) to a medium heat and heat the oil gently.
  2. Add the garlic and the basil, make a small incision in the chilli and add that to the pan.
  3. Gently fry for 2-3 minutes being careful not to burn the garlic.
  4. Add the plum tomatoes and a slug of red wine vinegar, stir and raise the heat until simmering.
  5. Lower the heat, cover and leave for 15 minutes.
  6. Take the pan off the heat and mash the tomatoes roughly until they start to break up in the pan, add a tiny splash of red wine vinegar, stir, cover and add back to the heat for 10 minutes.
  7. Mash once more to remove any large lumps, stir and grind in some fresh black pepper.
  8. Taste the sauce, if it needs a touch more red wine vinegar add a very small amount, otherwise, remove from the heat, season with a touch of salt and black pepper and put to one side.

… for Spaghetti Bolognese

  1. Cook the soya mince first as per the instructions on the packet.
  2. Place a frying pan on a high heat, add 1 tbsp olive oil, add the onion and fry until soft, reducing the heat to ensure they don’t burn.
  3. Add the soya, mix thoroughly and cook for 5-10.
  4. Take a ladle and add 3-4 servings of the tomato sauce, mixing in with the other ingredients.
  5. After 5 minutes add the mushrooms, add a tiny splash of red wine vinegar and stir thoroughly.
  6. Reduce the heat and leave for 20 minutes.
  7. Whilst the Bolognese is in its final stages, cook the wholewheat spaghetti as per the instructions (allow for about 20 minutes as it takes a little longer than normal spaghetti).
  8. Share the spaghetti and the Bolognese evenly on 4 plates, seasoning with freshly ground black pepper.

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