Description
Try this vegan spaghetti bolognese recipe. You won't believe that it is vegan! You'll need traditional bolognese ingredients. Substitute with adzuki beans.
Ingredients
Scale
- 450g (1lb) adzuki beans
- 60ml (4 tbsp) olive oil
- 2 onions, peeled and finely chopped
- 6 garlic cloves, peeled and crushed
- 6 celery sticks, washed and finely chopped
- 4 carrots, peeled and finely chopped
- 450g (1lb) mushrooms
- 250ml (1 cup) red wine
- 1kg (2lbs) passata
- 1ℓ (4 cups) vegetable stock
- 5ml (1 tsp) salt
- 30ml (2 tbsp) brown sugar [optional]
- 125ml (1/2 cup) almond milk [optional]
Instructions
- Soak the beans in plenty of water overnight. Drain and rinse the beans the next day before cooking.
- Gently fry the onion and garlic in a large saucepan until softened.
- Add the celery and carrots, then cook for another 10 minutes.
- Turn up the heat, add the mushrooms and fry over a high heat for 5 minutes.
- Add the wine and let the mixture sizzle for about 5 minutes.
- Add the beans, then the passata, stock and salt.
- Stir well and let the bolognese read a bubbling point. Lower the heat and let it slowly simmer.
- Cook slowly for around 90 minutes or until the beans are cooked and the flavours have developed.
- [Optional] Add the sugar to help with the acidity of the dish and splash of milk to take the edge off it.
- Serve with pasta, vegan parmesan cheese and fresh basil.
Notes
- Feel free to substitute the adzuki beans with your favourite type of pulse, such as lentils.
- This recipe is for batch cooking bolognese because it’s ideal for freezing. If you want to make less, just halve or quarter the quantities.
- You can add your favourite herbs to the bolognese, such as thyme or basil.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 158
- Sugar: 2 g
- Sodium: 121 mg
- Fat: 4.7 g
- Saturated Fat: 1.9 g
- Carbohydrates: 21.6 g
- Fiber: 4.5 g
- Protein: 6.2 g