Easy Vegan Spaghetti Bolognese & Parm Sprinkle

Easy Vegan Spaghetti Bolognese & Parm Sprinkle
Heather Nicholds, C.H.N.

The College Vegan Cookbook

Spaghetti bolognese was my favorite dish when I was younger, and when I moved away to go to university I definitely missed my mom’s sauce. This is a super-simple vegan version that even I could have made back then – had I just known how!

I wrote the College Vegan cookbook as if I was telling my past self how to make easy and healthy vegan meals – and hopefully it can help the current crop of students get this figured out a lot earlier on than I did! Check out the book here: College Vegan

Easy Vegan Spaghetti Bolognese

You can make your Bolognese sauce with mushrooms or a vegan meat alternative. This is great for leftovers, as the flavors get better the longer it sits. It also freezes well, so you can batch-cook it.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: spaghetti bolognese
Servings: 4 servings
Author: Heather Nicholds, C.H.N.


  • 2 teaspoons olive oil
  • 2 cups mushrooms chopped, or ½ cup vegan ground meat alternative
  • 1 tablespoon tomato paste or natural ketchup
  • 1 teaspoon dried herbs
  • 1/2 teaspoon garlic powder
  • 3 1/2 cups tomato sauce homemade or store-bought
  • 8 ounces spaghetti cooked according to the package directions and drained
  • Parm Sprinkle for garnish (optional)


  • Heat a large skillet or pot to medium heat. Add the oil and mushrooms or ground meat alternative and sauté for 3 minutes. Add the tomato paste, dried herbs, and garlic powder and toss to combine. Stir in the tomato sauce and cook until heated through.
  • Serve the spaghetti topped with the sauce and a spoonful of parm sprinkle (if using). Leftovers will keep in an airtight container in the refrigerator for up to 4 days, or you can freeze the sauce indefinitely.


Tried this recipe?Tag me @HeatherNicholds so I can see!


Parm Sprinkle

This cheesy-crunchy topping is great sprinkled on pastas or soups. You can switch it up every time by using whatever nuts or seeds you like. In fact, if you use ground almonds or hemp seeds, you don’t need a blender.
Prep Time5 mins
Course: Side Dish
Cuisine: American
Keyword: parm sprinkle
Servings: 4 servings
Author: Heather Nicholds, C.H.N.


  • 1/2 cup seeds or nuts such as sunflower, pumpkin, sesame, or hemp seeds, or walnuts, cashews, or almonds
  • 1/4 cup nutritional yeast
  • pinch salt


  • In a small blender or a clean coffee grinder, pulse the seeds or nuts until crumbly. Add the nutritional yeast and salt and pulse a few more times. Store in an airtight container at room temperature for up to 1 week.
Tried this recipe?Tag me @HeatherNicholds so I can see!

1 Comment

  1. Nancy McDonald 5 months ago

    Perfect timing. I was just reading this morning how eating mushrooms can prevent dementia by as much as 50% and I LOVE this dish. What a great meatless and delicious way to eat it. Thanks!

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