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SideChef
Recipes
Dairy-Free
Vegan Spaghetti Bolognese

13 INGREDIENTS • 4 STEPS • 25MINS

Vegan Spaghetti Bolognese

Recipe

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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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.
author_avatar
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/

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
4 Tbsp
Carrots, chopped
White Mushroom
4 Tbsp
White Mushrooms, sliced
Red Bell Pepper
4 Tbsp
Red Bell Peppers, chopped
optional
Ground Turmeric
1 pinch
Ground Turmeric
Paprika
1 pinch
Paprika
Cayenne Pepper
1 pinch
Cayenne Pepper
Salt
1 pinch
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
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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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 Instructions

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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), Carrots (4 Tbsp), White Mushrooms (4 Tbsp), Red Bell Peppers (4 Tbsp), 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), Carrots (4 Tbsp), White Mushrooms (4 Tbsp), Red Bell Peppers (4 Tbsp), 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

Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Quick & Easy
Pasta
Vegetables
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