Recipes | Vegetarian Spaghetti Bolognese

Sweet Monday, UK fashion and lifestyle blog, Sweet Monday recipes, Spaghetti Bolognese, Soy spaghetti bolognese, vegetarian spaghetti bolognese

Another week, another recipe! This week we tried out a vegetarian spaghetti bolognese, using soy mince from Tesco. We have a habit of using lots of different vegetables in our meals, and then tend to go overboard with the quantities! But this is never a bad thing, as you can always freeze any left overs.

Ingredients (Serves 4)
250g soy mince
1 broccoli head, chopped
1 red onion, sliced
Handful of mushrooms, quartered
4 tomatoes, quartered
1 pepper, sliced
3 stalks of celery, chopped
3 cloves of garlic, crushed
1 tin of chopped tomatoes
2 tablespoons of tomato puree
Fist sized portion of parmesan/grated cheese (remove if vegan)
Salt and pepper
Half a packet of spaghetti
1. Add a tablespoon of oil to a large pan, heat on a medium heat, and add the onions. Cook for 2-3 minutes before adding the celery and broccoli. Add a tablespoon of water to help the broccoli steam.
2. After a further 5 minutes, stirring regularly, add the pepper, garlic and tomato puree.
3. After a further couple of minutes, add the mushrooms and tomatoes. Simmer for 5 minutes, stirring regularly so nothing sticks to the bottom of the pan.
4. Put the spaghetti on, bringing to the boil, before simmering for 10-12 minutes.
5. Add the tin of chopped tomatoes and soy mince to your mixture. Simmer until the spaghetti is cooked. You may need to add some water if you feel there is not enough sauce. Or you could use 2 tins of chopped tomatoes, depending on how much liquid you like. Stir through salt and pepper (and any herbs you may want to add).
6. Drain the spaghetti in a colander, drizzle with olive oil, so that the pasta doesn’t stick together. Split into 2 portions. Add a couple of generous spoonfuls of bolognese on top of the spaghetti.
7. Top with parmesan/grated cheese.
Simples! This meal is really healthy, and really tasty. If you’re not a fan of celery I would still recommend adding it. I used to hate celery but the taste is minimal in a bolognese, yet adds a nice crunch. It’s now got me hooked, and I regularly eat celery dipped into houmous. Mm mm!