Vegan Spaghetti Bolognese


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Vegan Spaghetti Bolognese

  • Author: Bianca Zapatka
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x



For the Bolognese sauce:

  • 200 g firm tofu*
  • 1 onion
  • 2 cloves of garlic
  • 100 g carrots (optional)
  • 100 g celery (optional)
  • 2 tbsp olive oil
  • 200 g tomato passata **
  • 200 g chopped tomatoes **
  • 1 tbsp tomato paste
  • 2 tsp Italian seasonings
  • 1 tsp raw cane sugar
  • salt and pepper to taste
  • vegetable broth (to desired consistency)

Other ingredients:

  • 250 g spaghetti (optionally gluten-free)
  • nutritional yeast
  • fresh basil


  1. Peel onion, garlic, carrots and celery and finely chop.
  2. Squeeze the tofu (this works best with a kitchen towel) and then crumble.
  3. Heat the olive oil in a non-stick pan or in a medium-sized, non-stick pot and cook the tofu until golden brown.
  4. Add the onions, carrots and celery and fry until the onions are glassy. Then sauté the garlic briefly (for about 30 seconds).
  5. Now add the tomato paste and tomatoes and stir. Season the sauce with salt, pepper, Italian herbs and sugar and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. Add vegetable broth, if necessary.
  6. In the meantime, cook the spaghetti in salted water until al dente and then drain.
  7. Serve the spaghetti with the sauce and garnish as desired with yeast flakes and fresh basil.
  8. Enjoy!


  • Instead of tofu you can also use soy granules / textured vegetable protein, lupine granules, seitan, green spelt, or any other ‘meat alternative’.
  • Optionally, you can make the sauce using about 1 kg of fresh tomatoes instead of canned tomatoes.



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