This simple Spaghetti Bolognese recipe will give you cozy home-made vibes and make the kitchen smell of fresh sweet tomatoes. Included is the special addition of tasty Vegan Meatballs which are pretty legit if you ask me!
Spaghetti Bolognese is an important meal for a lot of people, so much so that it’s one of the most commonly missed meals when people go meat-free. I totally understand this as it’s hard to imagine how you’d make the warming, comfy traditional meal for the fam without one of its key ingredients.
That’s why I decided to create an easy home-made version using fresh veggies and a vegan meatball recipe that you can re-use in many different ways.
For the meatballs, I used my Walnut Veggie Burger recipe and simply created smaller meatball shapes. Instead of baking them, I fried them to create a crispy texture like real meatballs. Personally, I prefer the consistency and texture of this recipe the next day as it firms up quite a bit. So if that’s possible for you, I would recommend doing that. Of course, that’s not always practical and not at all needed as it’s still delicious when enjoyed fresh!
It’s a super easy recipe and very versatile, I’ve used it to make:
- Veggie Burgers
- Sausage Rolls
- Party Pies
And I bet you can think of a couple of your own favourite meals that you could incorporate this into.
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- 1 teaspoon olive oil
- 2 cloves garlic
- 1 small/medium onion
- 1 teaspoon dried oregano
- 1/3 cup tomato paste
- 5 medium tomatoes
- pinch of salt
- 250 grams spaghetti pasta (I used angel hair, aka Capellini)
- Fresh parsley to serve
(click here for the full veggie burger recipe)
- 1 tablespoon olive oil
- 1 medium onion
- 1 medium carrot
- 1 clove of garlic
- 3 small button mushrooms
- 1/2 cup walnuts
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sweet paprika
- Heat the olive oil in a frying pan while you roughly chop the onion, carrot, mushroom and garlic. Add them to the frying pan and cook until lightly translucent and soft.
- In the meantime, place the walnuts, flour, tomato paste, soy sauce, maple syrup and paprika into a food processor. When your veggies are done, add them to the food processor but put the frying pan back onto the heat with a little olive oil to fry the meatballs in.
- Blend the mixture until a “mince” consistency is formed and use a tablespoon measurement to scoop the mixture out into balls and gently add them to the frying pan for about 15 minutes, rolling them around every couple of minutes to ensure they cook evenly.
- When cooked, place them on a piece of paper towel to soak up any excess oil.
- Heat a pot of water with a pinch of salt on high, when it begins to boil add your spaghetti pasta to cook.
- Heat the olive oil in a separate pot on medium and add in your finely chopped garlic and onion until translucent and soft. Now add the dried oregano, tomato paste and chopped tomatoes.
- Stir every minute or so until the tomatoes begin to soften, squish them under your wooden spoon and let simmer until it’s thick and has no large tomato chunks left.
- When your pasta is cooked, drain the water and mix in the spaghetti sauce. Serve this in a bowl with the vegan meatballs topped with nutritional yeast and fresh parsley. Enjoy!