Vegan Spaghetti Bolognese

One meal that we would always have growing up would be a good ol’ Spag Bowl.

Now when I went vegetarian, I tried the quorn mince. Eughh, I really didn’t like it. It was spongy and just an odd texture.

So I thought, when I go vegan, what the hell am I going to replace this with?! In my job I speak to lots of people. I spoke to one of my clients who told me about dry soya mince from Tesco. So that’s what I use now. It’s amazing! Such a good alternative, no weird textures and you can add the flavours to make it taste amazing.


So, I’ll list my bog standard ingredients for a spag Bowl and you can add to it whatever you want!

  • 1 onion
  • 2 cloves garlic
  • Hand full of Mushrooms
  • 1 Red pepper
  • 1 tin Chopped tomatoes
  • 300ml vegetable stock
  • 2 tbsp Bisto gravy and enough water to make it a paste
  • Vegan red wine
  • 1 Tbs tomato purée
  • 1 Tsp mixed herbs
  • 1 Tbs Vegan Worcester sauce
  • 1 Tbs balsamic vinegar
  • 25g dry soya mince
  • Penne pasta
  • Salt and pepper

In a saucepan, brown off some garlic and onions. Once caramelised, I chuck in the red pepper to cook it through followed by the mushrooms.

Getting the vegetable stock ready, I put the soya mince in the sauce pan followed by the veg stock and bisto gravy. The soya mince will absorb quickly. It may look dry but add the chopped tomatoes next, followed by the wine, balsamic and Worcester sauce. If the soya mince is still dry then add some more water.

At this point, I add my herbs in and season to taste. I allow it to sit and cooking for around 20 minutes. While this is cooking, I put the penne pasta on.

It’s really simple. Add anything you’d usually add to your sauce. If there’s something that you would usually put in that isn’t vegan and you can’t think of what to swap it to, then drop me a message.

Ciao ✌️

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