EVERYMITE SPAGHETTI BOLOGNESE

July 7, 2022 by taracapel of @theplantryco

This is my vegan version of the classic Spaghetti Bolognese. This bolognese sauce is thick, rich and flavourful, and is perfect for a midweek dinner served over pasta, jacket potatoes or as part of a lasagne. SPAGHETTI BOLOGNESE INGREDIENTS This recipe has two key ingredients: EveryMite and Textured Vegan Protein.

EveryMite: EveryMite is made with certified organic black sesame seeds, certified organic coconut amino sauce, pure salt and certified organic apple cider vinegar with the ‘Mother’. I use this in place of stock as it gives the sauce a salty boost of flavour. As an added bonus, it is allergy friendly with no yeast, gluten, soy, grains, nuts, dairy, eggs, thickeners or added preservatives. With nothing artificial, this organic blend provides naturally occurring minerals, vitamins, amino acids, protein and fiber, while the beneficial enzymes for friendly gut bacteria improve vitamin and mineral absorption. TVP: TVP (Textured Vegan Protein) is a plant-based meat replacement. TVP is a soy product that mimics the texture of minced meat and absorbs liquid and flavour while cooking. It’s a great replacement for the mince in spaghetti bolognese. HOW TO MAKE BOLOGNESE SAUCE This sauce is pretty straightforward to make.

  1. Place TVP into a bowl and cover with hot water, set aside to soak for at least 5 minutes. You could also use hot vegetable stock if you want to add some additional flavour.

  2. Put a saucepan on medium heat and add the olive oil, onion, carrot, celery, garlic, dried rosemary, dried basil and dried oregano. Cook until the onion is translucent and the veg starts to soften. Then add the soaked TVP to the pan and cook for a further 3 minutes.

  3. Add the passata, tomato paste, red wine (optional), EveryMite and bay leaves.

  4. Bring the sauce to a boil, then reduce to a gentle simmer. Cook for at least 1 hour stirring occasionally, until you have a rich, thick sauce.

  5. The last step is to add 1/2 cup plant-based milk and stir until combined.

  6. Cook the pasta according to packet instructions. Serve the sauce over pasta with fresh basil and Vegan Parmesan Cheese.

PREPPING AND STORING This is a great meal to make if you are into meal prepping. Simply store the bolognese sauce in an airtight container in the refrigerator and it will last up to 5 days. If you want to keep it for longer, the bolognese sauce is also freezer friendly and can be frozen for future meals. If you are looking for more lunch or dinner ideas, you’ll also love these other lunch and dinner recipes. This is a family favourite of ours, and we hope it will become yours too! If you like this recipe and decide to share it on Instagram, don’t forget to tag me @theplantryco and #theplantryco, I would love to see all your recreations!

EveryMite Spaghetti Bolognese This is my vegan version of the classic Spaghetti Bolognese. This bolognese sauce is thick, rich and flavourful, and is perfect for a midweek dinner served over pasta, jacket potatoes or as part of a lasagne. PREP TIME15 mins COOK TIME1 hr TOTAL TIME1 hr 15 mins COURSE Dinner, Lunch, Main Course CUISINE Italian

SERVINGS 5

INGREDIENTS Bolognese Sauce

  • 1 cup TVP (Textured Vegan Protein)

  • 2 tbsp olive oil

  • 1 onion, diced

  • 1 carrot, diced

  • 1 celery stalk, thinly sliced

  • 2 garlic cloves, crushed

  • 1 tbsp dried rosemary

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 700 g passata

  • 140 g tomato paste

  • 1/2 cup red wine (optional)

  • 2 tbsp EveryMite

  • 2 bay leaves

  • 1/2 cup plant-based milk

To Serve

  • 500 g pasta

  • Fresh basil

  • Vegan parmesan cheese


INSTRUCTIONS Bolognese Sauce

  • Place 1 cup TVP into a bowl and cover with 2 cups of hot water, set aside to soak for at least 5 minutes.

  • Put a saucepan on medium heat and add 2 tbsp olive oil.

  • Add diced onion, diced carrot, sliced celery, 2 crushed garlic cloves, 1 tbsp dried rosemary, 1 tsp dried basil and 1 tsp dried oregano. Cook until onion is translucent and veg starts to soften.

  • Add the soaked TVP to the pan and cook for a further 3 minutes.

  • Add 700g passata, 140g tomato paste, 1/2 cup red wine (optional), 2 tbsp EveryMite and 2 bay leaves.

  • Bring to boil, reduce to a gentle simmer. Cook for 1 hour stirring occasionally, until you have a rich, thick sauce.

  • Add ½ cup plant-based milk and stir until combined.

To Serve

  • Cook pasta according to packet instructions.

  • Serve over pasta with fresh basil and vegan parmesan cheese.

Enjoy, and go to Tara Capel's page @theplantryco for more great recipes like this


3 views0 comments

Recent Posts

See All