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Recipes
Vegan Spaghetti Bolognese
Recipe

13 INGREDIENTS • 4 STEPS • 25MINS

Vegan Spaghetti Bolognese

4.4
11 ratings
Community Pick
Community Pick
This dish works fantastic as leftovers and the sauce is also freezer friendly, which is great for a quick pasta dinner when you don’t have much time to whip up something fresh.
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The Pure Life
Hi, I'm Sisley. I share easy, plant-based recipes for the whole family and my favourite holistic lifestyle tips.
http://www.thepurelife.ca/
This dish works fantastic as leftovers and the sauce is also freezer friendly, which is great for a quick pasta dinner when you don’t have much time to whip up something fresh.
25MINS
Total Time
$2.10
Cost Per Serving
Ingredients
Servings
2
US / Metric
Gluten-Free Pasta
2 servings
Gluten-Free Pasta
Raw Unsalted Walnuts
1/2 cup
Raw Unsalted Walnuts
Sun-Dried Tomatoes in Olive Oil
2 Tbsp
Sun-Dried Tomatoes in Olive Oil
Carrot
1/4 cup
Carrot, chopped
White Mushroom
1/4 cup
White Mushroom, sliced
Red Bell Pepper
1/4 cup
Red Bell Pepper, chopped
optional
Paprika
1 pinch
Cayenne Pepper
1 pinch
Cayenne Pepper
Salt
1 pinch
Olive Oil
1 Tbsp
Tomato Sauce
1/2 cup
Tomato Sauce
Nutrition Per Serving
VIEW ALL
Calories
717
Fat
31.0 g
Protein
14.8 g
Carbs
102.7 g
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Vegan Spaghetti Bolognese
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The Pure Life
Hi, I'm Sisley. I share easy, plant-based recipes for the whole family and my favourite holistic lifestyle tips.
http://www.thepurelife.ca/

Author's Notes

If you don't have a food processor. Chopping up all in the ingredients really small might work as well! You can also make the sauce ahead of time to save time in the kitchen. It should last up to 3 days.
Cooking InstructionsHide images
step 1
Cook the Gluten-Free Pasta (2 servings) according to package instructions.
step 2
While the pasta is cooking, add Raw Unsalted Walnuts (1/2 cup), Carrot (1/4 cup), White Mushroom (1/4 cup), Red Bell Pepper (1/4 cup), Ground Turmeric (1 pinch), Paprika (1 pinch), Cayenne Pepper (1 pinch), Salt (1 pinch), Sun-Dried Tomatoes in Olive Oil (2 Tbsp), 2 tablespoons of the oil from the sundried tomato jar, and Ground Black Pepper (to taste) to a food processor. Pulse the mixture until it forms a crumbly mix.
step 2 While the pasta is cooking, add Raw Unsalted Walnuts (1/2 cup), Carrot (1/4 cup), White Mushroom (1/4 cup), Red Bell Pepper (1/4 cup), Ground Turmeric (1 pinch), Paprika (1 pinch), Cayenne Pepper (1 pinch), Salt (1 pinch), Sun-Dried Tomatoes in Olive Oil (2 Tbsp), 2 tablespoons of the oil from the sundried tomato jar, and Ground Black Pepper (to taste) to a food processor. Pulse the mixture until it forms a crumbly mix.
step 3
Once everything is nicely pulsed and combined, add the mix to a wok or frying pan on medium heat with Olive Oil (1 Tbsp). Add the Tomato Sauce (1/2 cup) and lightly cook until heated.
step 3 Once everything is nicely pulsed and combined, add the mix to a wok or frying pan on medium heat with Olive Oil (1 Tbsp). Add the Tomato Sauce (1/2 cup) and lightly cook until heated.
step 4
Serve warm over the cooked pasta and top with ground pepper. Enjoy!
step 4 Serve warm over the cooked pasta and top with ground pepper. Enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Brunch
Comfort Food
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Pasta
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