Vegan Spaghetti Bolognese
This clean eating Spaghetti Bolognese looks like a traditional Bolognese, it has the same texture as a traditional Bolognese, but it is actually a vegan dish. This clean-eating Bolognese is made with nutritious mushrooms, in a rich tomato sauce with garlic and oregano.
Spaghetti Bolognese is traditionally made using beef mince, however evidence shows that we should all be eating less red meat, eating too much red meat can cause potentially cancerous changes in the digestive tract (you can read more about red meat and cancer in this article).
- Soften the onions and garlic in the olive oil for 5 minutes, until translucent.
- Add the tomatoes, oregano, salt and pepper and simmer, uncovered for 20 minutes.
- Add the chopped mushrooms to the pan. Stir well to submerge the mushrooms in the sauce, then cook for 10 minutes with the pan lid on.
- Allow the sauce to cool slightly (so that it is no longer steaming). Then pulse blend very briefly in a blender or food processor. You want the mushrooms to be finely chopped but not blitzed into a puree. (You are looking for a ‘minced beef’ texture).
- Serve the Bolognese with wholemeal spaghetti or spiralized vegetable noodles.