Spaghetti Bolognese

This is a great vegan alternative to the classic spaghetti bolognese using a sautéed “mince” of mushrooms and tofu. It is filling, wholesome and full of flavour. Great served with a fresh garden salad and homemade garlic bread.

Preparation Time: 30 Minutes


(serves 4)

  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 100g button mushrooms, finely diced
  • 120g extra firm tofu, finely crumbled
  • Salt and pepper
  • 2 tbsps tomato paste
  • 700g jar passata
  • 1 tbsp sugar
  • 1 cup fresh basil leaves
  • 1 tsp dried oregano
  • 14g basil leaves
  • 120ml water
  • 1 fresh tomato, diced
  • 400g spaghetti
  • Vegan parmesan (to garnish)


Prepare the spaghetti as per package instructions. Meanwhile, in a pan on a medium to high heat, add the oil and onion and sauté for a couple of minutes until the onion becomes transparent.

Add the garlic and sauté for another 30 seconds or until fragrant.

Add in the mushrooms and the tofu and season with salt and pepper.

Sauté for about 5 minutes until the mushrooms reduce in size and the tofu begins to brown.

Add in the tomato paste, passata, sugar, fresh basil, dried oregano, dried basil and the water. Stir until combined.

Allow to simmer for 5 minutes or so until heated through.

Add in the diced tomato and stir until combined.

Serve over spaghetti and garnish with fresh basil leaves and vegan parmesan. Enjoy!

This recipes comes from Veggieful at