veggie spaghetti bolognese

Easy Vegan Spag Bol

Here is the first of many 'easy, vegan' recipes I plan to share with you. I want to show people how easy, cheap and convenient eating vegan can be, so if the ingredients can't be found in the local supermarket, it's not going in. There really is no need to hunt down raw cacao or do all your food shopping at Whole Foods. Cooking vegan is easy as 1, 2, 3....

So first up is this Easy Vegan Spag Bol, I used to love making this when I was a meat-eater, but the vegan version is cheaper, quicker to cook and more healthy (less fat and more veg!) The recipe takes around 30minutes in totally, from chopping board to serving up.

This easy, vegan spaghetti bolognese is a little less tomato-y than the classic spaghetti bolognese, it's more smokey and rich in flavour...I hope that makes sense and doesn't sound too budget Nigella!

Here's the ingredients you'll need (feel free to skip things out, add more, substitute items...make it yours). This batch I made using the whole vegan soy mince pack, made enough for around 4-6 people, depending on how big you like your dinner ;)


  • 1 pack of vegan soy mince (even though this one says vegetarian, it's suitable for vegans)
  • Vegetable oil
  • Carton on chopped tomatoes
  • Squeeze of tomato puree
  • Large glass of red wine
  • 1 onion
  • 1 carrot
  • Lots of garlic
  • About 5-6 mushrooms
  • Teaspoon of Marmite
  • Nutritional yeast
  • Italian herb seasoning
  • Dairy free milk 
  • Salt & pepper
  • Dried pasta
  • Green veg for the side


Heat the oil and add in the crushed garlic and a sprinkle of Italian herb seasoning. Let this simmer as you chop up the onion, carrot and mushrooms (into small cubes if you can be arsed).

Add in all the veg, chopped tomatoes, tomato puree and the soy mince. You might have to wait for the soy mince to defrost a little before breaking it down in the pan.

Once the vegan mince and veggies are all mixed in together add the wine, a sprinkling of nutritional yeast and teaspoon of Marmite.

Simmer on a low heat for around 15 minutes, before adding a splash of dairy free milk (this makes it really creamy). Have a little taste and add salt and pepper. If it tastes a little acidic-y this is probably from the tomatoes, so half a teaspoon of sugar mixed in will help balance this out.

Leave to simmer for a further 10 minutes and get the green side veg and pasta on.

I've also shared this method on one of my daily vlogs, to watch how I made this Easy Vegan Spag Bol, click HERE.