Vegan Creamy Spaghetti Bolognese Recipe

Name: Vegan Creamy Spaghetti Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 (13.7 ounce) package Boca Meatless Ground Burger; 1 (14.5 ounce) can diced tomatoes; 1 (14.5 ounce) can tomato passata; 1 large yellow onion, chopped; 1/2 cup vegan cream cheese; 1 teaspoon dried thyme; 1 tablespoon vegetable oil; 1 pound spaghetti; 2 cloves garlic, minced; 2 medium carrots, finely chopped; 2 stalks celery, finely chopped; 8 ounces cremini mushrooms, quartered; 1 cup vegetable broth; 1/4 cup soy sauce; 2 tablespoons nutritional yeast; 1 teaspoon dried oregano; salt and freshly ground black pepper to taste; 1/2 cup vegan cream; fresh parsley for garnish (optional)

Indulge in this rich and creamy Vegan Spaghetti Bolognese! This decadent, plant-based take on a classic is surprisingly easy to make and bursting with flavor. Skip the meat and enjoy a satisfying, flavorful meal ready in under 30 minutes. Perfect for a weeknight dinner or impressing your guests!

Prep Time 15 mins

Cook Time 30 mins

Calories 294.8 kcal

Protein 19g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Creamy Spaghetti Bolognese

1 (13.7 ounce) package Boca Meatless Ground Burger
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can tomato passata
1 large yellow onion, chopped
1/2 cup vegan cream cheese
1 teaspoon dried thyme
1 tablespoon vegetable oil
1 pound spaghetti
2 cloves garlic, minced
2 medium carrots, finely chopped
2 stalks celery, finely chopped
8 ounces cremini mushrooms, quartered
1 cup vegetable broth
1/4 cup soy sauce
2 tablespoons nutritional yeast
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
1/2 cup vegan cream
fresh parsley for garnish (optional)

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How to Make Vegan Creamy Spaghetti Bolognese

Cook spaghetti according to package directions. Drain and set aside.
While the pasta cooks, heat olive oil in a large pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Stir in the carrots, celery, and mushrooms. Cook until softened, about 5-7 minutes.
Add the vegan mince and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
Stir in the tomato passata, vegetable broth, soy sauce, nutritional yeast, dried oregano, and salt and pepper to taste.
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Stir in the vegan cream and cook for another 2-3 minutes, until heated through.
Add the cooked spaghetti to the sauce and toss to coat.
Serve immediately, garnished with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

36g

Fat

Carbs

18g

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Main Courses Main Dish / Dinner Vegetarian Proteins Mushroom Recipes European Italian American Healthy Vegetarian Vegan 30 Minutes Or Less

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Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pasta Vegetables Easy European Beginner Cook Romantic Vegetarian Italian Stove Top Dietary Comfort Food Inexpensive Egg Free Free Of Something Pasta Rice And Grains Spaghetti Tomatoes Taste Mood Equipment Presentation Served Hot