One Pot Vegan Spaghetti Bolognese
Author:The easiest One Pot Vegan Spaghetti Bolognese. It's ready in under 20 minutes, and everything cooks in one pot, even the spaghetti! Dinners don't get easier than this, and there's hardly any washing up!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , diced
- 2 medium carrots , diced
- 1 pack vegan ground beef , sizes vary but about 340 to 450g (12 to 16oz), OR use 2 cups of canned/pre-cooked green or brown lentils NOT RED)
- 4 cloves garlic , minced
- 1 tablespoon tomato paste/puree
- 1 x 28oz (798 ml) can crushed tomatoes , (use passata in the UK).
- 4 cups (960 ml) water , or 3 cups water and 1 cup red wine
- 2 tablespoons Italian seasoning
- 1 tablespoon cane or white sugar
- 1 tablespoon Better than Bouillon , or similar bouillon paste or Marmite, or 2 stock cubes
- 2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1lb (453 grams) dried spaghetti
INSTRUCTIONS
- Set a large soup pot or Dutch oven over medium heat.
- Let it warm up, then drizzle in the olive oil, along with the onion and carrots. Cook, stirring frequently, until the onions are translucent.
- Now add the vegan ground beef (if using lentils instead leave them out for now). Cook for a couple of minutes until the “meat” is browned then add the garlic and tomato puree and let them cook for a minute, stirring frequently.
- Add everything else except the spaghetti, give it a good stir, turn the heat to high and allow it to come to a gentle boil.
- Once boiling, add the spaghetti to the pot, fanning it out as much as possible. Let it soften a little, then submerge in the sauce. Turn the heat down enough to keep it at a gentle simmer.
- Cook for about 12 minutes, stirring frequently to ensure it doesn’t catch on the bottom. You will need to stir more as it starts to thicken towards the end. The sauce starts off very watery. That's necessary because this is a one-pot recipe, and the pasta needs to cook in the liquid. By the time it's finished cooking, the combination of absorption, evaporation, and thickening from the starch in the pasta will make it just perfect.
- As soon as the spaghetti is just tender with some bite still left, turn off the heat and put the lid on. Let it sit like that for 5 minutes. During this time, the spaghetti will become more tender and the sauce will thicken.
- Give it a really good stir, then serve. It will continue to thicken as you stir and serve it up.
NOTES
Store leftovers in the fridge for up to 4 days or the freezer for 3 months.
NUTRITION
Serving: 1serving | Calories: 435kcal | Carbohydrates: 79g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Sodium: 1268mg | Potassium: 1004mg | Fiber: 10g | Sugar: 13g | Vitamin A: 3761IU | Vitamin C: 16mg | Calcium: 158mg | Iron: 7mg
