Veggie Spaghetti Bolognese | Make Kit TV

Veggie Spaghetti Bolognese

We decided to use soya mince, which is a great source of protein and super affordable too. You can pick it up from your local supermarket and it keeps in the cupboard for ages. Soya mince by itself doesn't have a huge amount of flavour, but it does soak it up in abundance so you have to get creative and think of how to bring in good fats to carry the flavour, umami for savoury richness, smokiness, something sweet and something sour for depth of flavour and aromatics from spices and herbs.

We're pleased to say that we've had lots of people think that they're eating beef when they've tried our vegetarian chilli or bolognese, whether you think that is a good or a bad thing (!), we think it shows that we've worked out how to get the depth of flavour that any dish needs.

In this recipe, we've used olive oil and parmesan for our fats, found umami from the tomatoes, mushrooms and the marmite, a touch of smokiness from the tomatoes and paprika, sweetness from the carrots balanced with the sharp acid from the vinegar and added oregano and bay leaves for the aromatics.

Simple, but effective. Have a go yourself with all the recipe details below.

Dinner on the table: 35 mins
Preparation time: 10 mins
Cooking time: 25 mins
🍍  3 of your 5-a-day
Ingredients for 4:
280g Wholewheat spaghetti
200g White button mushrooms
140g Dried soya mince
1 tin Chopped tomatoes (400g)
2 Onions
1 Carrot
30g Hard Italian cheese (e.g. Parmesan)
3 Garlic cloves
Cooking oil
Salt and pepper
1 MK vegbol mix: 3 tbsp tomato puree, 1 tbsp red wine vinegar, 2 tsp marmite, 1 tsp oregano, 1 bay leaf, 1 tsp paprika
  1. First prepare your veg: Wash and finely slice the mushrooms. Chop the onions into small dice. Peel and grate the carrot on a medium setting. Finely chop the garlic.
  2. Put the dried soya mince into a large bowl, pour over 500ml of warm water and soak for 3 minutes to rehydrate.
  3. Heat up 1 tablespoon of cooking oil in a large frying pan over a medium to high heat. Add the onion and fry for 4 minutes, until golden and softened. 
  4. Add the mushroom and fry for a further 3 minutes. Then, add the carrot, MK vegbol spice mix and garlic and fry for 1 minute.
  5. Add the rehydrated soya mince, along with all the water to the bolognese and the chopped tomatoes. Stir well and bring back to the boil and then turn the heat down to a simmer for 12 minutes.
  6. Boil a kettle full of water. Pour the boiled water into a large saucepan over a high heat and add your spaghetti and a pinch of salt. Bring to boil then turn down to simmer for 10 minutes.
  7. When the pasta is done, strain in a colander and place back in the saucepan.
  8. Season the bolognese sauce to taste with salt and pepper.
  9. Serve the spaghetti with the bolognese sauce on top and a grating of the hard Italian cheese.

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