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
- 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.
- 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.