Budget-Friendly One Pan Vegan Spaghetti Bolognese

Looking for a no-fuss, budget-friendly vegan alternative to spaghetti bolognese? Look no further. This plant-based bolognese is full of flavour, chunky and low fat. This one-pan vegan Bolognese sauce can be made easily with no fancy ingredients. You’ll also get a huge portion, making it perfect for large families.

Great Reasons to Make This Plast-Based Bolognese:

  • It’s freezeable, which is great if you make too much or live alone.
  • This is a pantry-friendly recipe, so if you like to cook you’ll probably have most of the ingredients in your kitchen, apart from the fresh items. That means; no big shopping lists for this recipe. Even if you don’t have all of the ingredients, it’s a standard list of ingredients so it shouldn’t take much effort to find in the supermarket.
  • The recipe doesn’t require any expensive ingredients, making it budget-friendly! No expensive beef mince, fancy mushrooms, or vine tomatoes to buy. You can use the cheapest cans of chopped tomatoes and vegan soya mince if you prefer.
  • The warm subtle flavours of the herbs and spice blend together happily. The hearty taste of the mince soaks up the flavours of the herbs and spices like a sponge, making for one hell of a tasty recipe.
  • There’s a lot less fat in vegan Spaghetti Bolognese than in the meat version. Even before going vegan I often used soya mince to reduce the fat content. Even if you’re not vegetarian or vegan, soya mince is a healthier alternative to meat spaghetti bolognese.

Key Ingredients

  1. Pasta
  2. Garlic
  3. Red Onion
  4. Mushrooms
  5. Red Pepper
  6. Celery Stalks (optional)
  7. Tinned chopped tomotoes
  8. Fozen vegan mince
  9. Herbs and spices

Not a fan of soya mince? You can adapt this vegan pasta recipe any way you like. Substitutions we like are:

  • Brown lentils
  • Red lentils
  • Plant-based fresh mince
  • Lots of finely chopped mushrooms
  • Tinned Jackfruit
  • Chopped up, cooked veggie sausages

Essential Ingredients

But what if I don’t have all of the ingredients?

Don’t have all the herbs and spices in your cupboards? Only have Passata and not tinned tomatoes? No problem, you can easily make it work with what you have. That’s what we’re trying to teach people; cooking should be all about creativity and fun. I know there are quite a few herbs to this recipe, but that’s only because we’re flavour mad. All of our recipes are adaptable, If you don’t have one ingredient or don’t like another, just skip or replace it to suit you and your family’s taste buds. You’re the one eating it.

Top Tips

  1. Don’t to worry too much if it looks like you’ve added too much water or tinned tomatoes. When you first add the stock and chopped tomatoes it can look a little watery, but as the dish simmers and reduces down it will thicken up. Once the Bolognese sauce cools down it can get really thick so you don’t want to start off with it too dry.
  2. If it does look a little watery when it’s nearly cooked you can mix 1 to 2 teaspoons of cornflour with a little water or plant-based milk (about 50 to 100 ml) and add to the pan, stirring and cooking for a few more minutes until it thickens.
  3. Make sure not to burn your garlic, ginger, and spices. Stir frequently and don’t keep the heat too high.

Look out for the printer icon just above the recipe (but please think of the planet and only print if necessary).

Give it a go and tell us you won’t be making it time and time again.

Makes 4 large portions or 5 smaller ones.

AuthorSarahCategory, , DifficultyIntermediate

This soya mince spaghetti bolognese is full of flavour, hearty and so filling that you won't miss the meat.

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients
 2 tbsp extra virgin olive oil (or any oil you prefer)
 3 cloves of garlic
 1 medium red onion
 1 tsp dried basil
 1 tsp dried oregano
 75 g dried pasta per person
 5 ½ tsp tsp paprika
 ¼ tsp salt
 ¼ tsp black pepper
 400 g white mushrooms (roughly one pack)
 ½ large sweet red pepper
 2 large celery stalks
 450 g frozen vegan mince (usually about one large bag)
 2 tins chopped tomatoes
 500 ml vegetable stock (fresh or 500ml boiling water made up with 2 stock cubes)
Optional items:
 2 tbsp plant-based milk
 2 tsp cornflour
 Nutritional yeast or vegan cheese topping

Method
1

Finely slice the garlic and onion. Chop the mushrooms, celery and red pepper into larger chunks.

2

Heat the oil on medium heat in a large pan.

3

Add the garlic and onions once the oil is hot and cook for a few minutes until they start to soften.

4

Add the herbs and spices and allow to cook for about a minute to let the flavours escape. You can add a tbsp of water if things are looking a little dry.

5

Add the mushrooms, red pepper and celery and cook for a few minutes until the mushrooms look brown.

6

Add the pack of soya mince and cook for a couple of minutes until the colour changes to a golden brown.

7

Add the tins of tomato and the vegetable stock and stir well.

8

Bring to boil (until the pan starts to bubble) then lower the heat and bring to a simmer (medium heat) and cook for about 20 to 30 minutes, until you’re happy that the sauce is thick enough. Remember to stir every now and again.

9

While the Bolognese is cooking you can add the pasta to some slightly salted boiling water and cook to the pack’s instructions.

10

If the Bolognese sauces looks a little thin you can mix the cornflour with the plant milk until the cornflour is dissolved, and cook for a few more minutes.

11

Enjoy with your favourite pasta and favourite toppings. We like to eat it with Penne Pasta but you can eat with whatever you like. The slightly nutty and cheesy flavour of nutritional yeast, vegan grated cheddar or vegan parmigiana cheese will taste great atop this delicious vegan spaghetti bolognese.

12

Store any leftovers in the fridge for up to 2-3 days.

Ingredients

Ingredients
 2 tbsp extra virgin olive oil (or any oil you prefer)
 3 cloves of garlic
 1 medium red onion
 1 tsp dried basil
 1 tsp dried oregano
 75 g dried pasta per person
 5 ½ tsp tsp paprika
 ¼ tsp salt
 ¼ tsp black pepper
 400 g white mushrooms (roughly one pack)
 ½ large sweet red pepper
 2 large celery stalks
 450 g frozen vegan mince (usually about one large bag)
 2 tins chopped tomatoes
 500 ml vegetable stock (fresh or 500ml boiling water made up with 2 stock cubes)
Optional items:
 2 tbsp plant-based milk
 2 tsp cornflour
 Nutritional yeast or vegan cheese topping

Directions

Method
1

Finely slice the garlic and onion. Chop the mushrooms, celery and red pepper into larger chunks.

2

Heat the oil on medium heat in a large pan.

3

Add the garlic and onions once the oil is hot and cook for a few minutes until they start to soften.

4

Add the herbs and spices and allow to cook for about a minute to let the flavours escape. You can add a tbsp of water if things are looking a little dry.

5

Add the mushrooms, red pepper and celery and cook for a few minutes until the mushrooms look brown.

6

Add the pack of soya mince and cook for a couple of minutes until the colour changes to a golden brown.

7

Add the tins of tomato and the vegetable stock and stir well.

8

Bring to boil (until the pan starts to bubble) then lower the heat and bring to a simmer (medium heat) and cook for about 20 to 30 minutes, until you’re happy that the sauce is thick enough. Remember to stir every now and again.

9

While the Bolognese is cooking you can add the pasta to some slightly salted boiling water and cook to the pack’s instructions.

10

If the Bolognese sauces looks a little thin you can mix the cornflour with the plant milk until the cornflour is dissolved, and cook for a few more minutes.

11

Enjoy with your favourite pasta and favourite toppings. We like to eat it with Penne Pasta but you can eat with whatever you like. The slightly nutty and cheesy flavour of nutritional yeast, vegan grated cheddar or vegan parmigiana cheese will taste great atop this delicious vegan spaghetti bolognese.

12

Store any leftovers in the fridge for up to 2-3 days.

Budget-Friendly One Pan Vegan Spaghetti Bolognese

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