Vegan Spaghetti Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan spaghetti Bolognese made with textured vegetable protein, vegetables, and spices instead of ground meat. Savory and satisfying, this plant-based version impresses both vegans and non-vegans alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 cup bell pepper (diced)
- 1 cup onion (diced)
- 1 cup celery (chopped)
- 2 cloves garlic
- 1 tbsp ginger paste
- 1 1/2 cups textured vegetable protein
- 1 large carrot (peeled and diced)
- 1 cup fresh tomatoes (diced)
- 1 1/2 cups mushrooms (diced)
- 2 tbsp tomato paste
- 2 tsp cumin
- 1 tbsp paprika
- 1/4 cup nutritional yeast
- 1 can chopped tomatoes
- 1 oz dark chocolate
- 10 oz spaghetti
- 1 tbsp coconut sugar
- 1/4 cup lemon juice ((1 whole lemon))
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 35m
- Sodium
- 466mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1757mg
- Calcium
- 170mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.