Vegan Spaghetti Bolognese (Mushroom + Mince)

Name: Vegan Spaghetti Bolognese (Mushroom + Mince)
Total time: 90 min
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 carrots, grated or finely chopped; 3 sticks celery, finely chopped; 4 cloves garlic, finely chopped; 300 g mushrooms, finely chopped ((see photo above)); 300 g meat-free mince; 2 tablespoons tomato puree; 125 ml red wine ((ideally vegan, optional)); 3x 400 g tins plum tomatoes; 1 vegan stock cube ((or 2 teaspoons vegan bouillon powder)); 2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar - see notes)); 1 tablespoon Marmite ((or other yeast extract if GF)); 4 bay leaves; 2 teaspoons oregano ((or homemade Italian herb mix)); 30 g fresh basil; Salt; black pepper; 100-125 g dried spaghetti per person (normal or gluten-free)

thepeskyvegan.com

This vegan spaghetti bolognese is rich, delicious, and filling, with a meaty texture from the mushrooms and meat-free mince.

View full recipe on thepeskyvegan.com

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Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, grated or finely chopped
3 sticks celery, finely chopped
4 cloves garlic, finely chopped
300 g mushrooms, finely chopped ((see photo above))
300 g meat-free mince
2 tablespoons tomato puree
125 ml red wine ((ideally vegan, optional))
3x 400 g tins plum tomatoes
1 vegan stock cube ((or 2 teaspoons vegan bouillon powder))
2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar - see notes))
1 tablespoon Marmite ((or other yeast extract if GF))
4 bay leaves
2 teaspoons oregano ((or homemade Italian herb mix))
30 g fresh basil
Salt
black pepper
100-125 g dried spaghetti per person (normal or gluten-free)