Vegan Spaghetti Bolognese Recipe
Vegan sausage, San Marzano tomato, and chickpea Bolognese, vegan parmesan
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Ingredients
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For the Bolognese Sauce
For the Pasta
For Serving
Method
Prepare the Bolognese Sauce
- 1
- 2
- 3
Add Tomatoes and Chickpeas
Pour in the canned San Marzano tomatoes (including their juice) and the drained chickpeas. Stir to combine all the ingredients.
- 4
Season the Sauce
Add the vegetable broth, dried oregano, dried basil, salt, and black pepper to the sauce. Stir well and bring to a simmer.
- 5
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 20-25 minutes, stirring occasionally. The sauce should thicken and the flavors meld together.
Cook the Pasta
- 6
Boil Water
While the sauce is simmering, bring a large pot of salted water to a boil.
- 7
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions, usually around 8-10 minutes until al dente.
- 8
Drain and Combine
Once cooked, drain the spaghetti and add it to the saucepan with the Bolognese sauce. Toss well to coat the pasta with the sauce.
Serve the Dish
- 9
Plate and Garnish
Serve the spaghetti Bolognese in bowls. Top with vegan parmesan and additional basil if desired.