Easy Spaghetti Bolognese | Vegan - Gluten Free
Spaghetti Bolognese is timeless. A favourite childhood dish for many of us but it might not be easy to find its vegan version. After lots of attempts, we came up with this recipe which brings back those childhood memories. Tasting as close as possible to its traditional version, maybe even better, and with its typical texture, our favourite no-meat, gluten-free spaghetti will take you back in time with us! Bon appetite! Find the full recipe below.
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Recipe:
(serves 2)
400gr gluten-free spaghetti (also any kind of pasta can do)
500gr mushrooms
1 small red onion
1 can chopped tomatoes
4 tsp smoked paprika
2 tsp coriander powder
a handful of fresh parsley
1 tsp of agave syrup (or any sweetener to balance the acidity of the tomatoes)
5 tbsp olive oil
salt and pepper to taste
nutritional yeast
Instructions:
For the sauce:
Blend the mushrooms in a food processor or finely chop until you have a minced meat consistency.
Finely chop the onion and parsley.
In a wok add olive oil and onions and sauté until golden brown. Then add the minced mushrooms and cook until their volume is reduced. Add the smoked paprika, coriander, salt and pepper. Add the tomatoes and simmer for 10’. Add your sweetener and fresh parsley and simmer for another 5’ until you reach a thick consistency.
Into a cooking pot bring 1,5 litres of water to boil and add your spaghetti. Add 3 tsp of salt and cook them to your taste.
Drain but keep some pasta water.
Set aside half of the Bolognese sauce. Add the drained pasta into the wok with your remaining sauce and mix well. Add some pasta water to create a creamier consistency. Serve on plates and top with the remaining sauce, nutritional yeast and garnish with fresh parsley.
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Enjoy and thanks for watching!
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