Experiments in Taste #8: Pasta Veganese!

In Britain, ‘Spaghetti Bolognese’ is a very popular dish, though I believe in Bologna it is more common to serve ragù with tagliatelle. I’m used to making ragù with minced meat and pancetta, but since I cut out meat from my diet, I’ve been looking for a lower-carbon-footprint, vegan-friendly alternative. My friend Annette gave me this recipe, which I adapted a little to fit the ingredients I had in the fridge at the time. There is plenty of scope for adaptation, and I was pleased with the end result.


The sofritto
  • 400g plant-based mince.*
  • 1 large onion, finely diced.
  • 1 large carrot, finely sliced.
  • 1 celery stalk, finely sliced.
  • 3-4 cloves of garlic, minced or very finely chopped.
  • 2 tbsp olive oil for frying.
  • 1 tbsp tomato puree.
  • 2 x 400g tins chopped tomatoes.
  • 200ml vegetable stock.
  • 2 sprigs fresh thyme.
  • 2 bay leaves.
  • salt and pepper to taste.
  • lemon juice to taste.
  • 500g cooked pasta to serve (serves 4-6).


vegan bolognese sauce
The ragù
  • To make your sofritto, heat the oil over a medium heat and fry the onion, carrot, celery and garlic along with the herbs. After 1-2 minutes, turn down the heat and simmer gently until the carrot and onion have softened.
  • Add the mince and stir until ‘browned’ (i.e. sealed on the outside, as not all vegan mince ‘browns’ well.
  • Add the tomato puree and stir for a further minute.
  • Add the tinned tomatoes and vegetable stock, and bring the mixture to the boil.
  • Simmer until the sauce has thickened and reduced, then season to taste with salt, pepper and a squeeze of lemon juice.
  • add enough sauce to the pasta to coat it well, and stir together.
  • Spoon any remaining sauce over the top of the pasta, and serve with vegan cheese, or grated parmesan (for a non-vegan alterative, which I’ll admit to using!)
veggie bolognese
The finished product

Many thanks to Annette for this delicious recipe!

*I used mince from pea protein, which I do not recommend because the taste was too sweet and the texture a little rubbery. Next time I will try a more mince-like alternative. If you have a favourite vegan mince, please let me know in the comments below.

18 thoughts on “Experiments in Taste #8: Pasta Veganese!

Add yours

      1. I understand. My daughter was a finicky eater who would not try most things. That included most meat, so it wasn’t a struggle (with her) to reduce or eliminate those options from our plate, but we had our share of dinner frustrations. Ironically, as fussy as she was, she is now an amazing cook/chef/baker who will try new dishes and she is now teaching me. Patience and time to get to this point. 😊
        Bon appétit!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress.com.

Up ↑

%d bloggers like this: