Hearty Vegan Spaghetti Bolognese with Garlic Bread
Ingredients
Vegan bolognese
- 2 tbsp vegetable oil
- 1 medium onion
- 3 cloves garlic
- 400g pack fresh vegan mince
- 2 tbsp italian herb blend
- 1/2-1 tsp flaked sea salt
- 1 400g can chopped tomatoes
- 2 cups tomato passata
- 3-4 bay leaves
Garlic bread
- Slices of long fermentation loaf
- Vegan butter
- Fresh garlic
- Olive oil
- Parsley
- Sea salt
Preparation
Sauté diced onions in oil in a large pan at medium heat until glassy.
Add minced or crushed garlic, vegan mince, and Italian herbs, and cook for 5-7 minutes until mince is browned.
Add chopped tomatoes, passata, sea salt, and bay leaves. Reduce heat to medium low, cover with a lid and simmer for 30-40 minutes, stirring occasionally.
Reduce heat to low to keep the sauce warm while you cook the spaghetti. Once pasta is cooked, strain but don’t rinse, and toss with a spoonful or two of sauce to coat the noodles. Top with more sauce and sprinkle with fresh black pepper, vegan parmesan, and/or fresh herbs.
Garlic bread
Quickly sauté fresh garlic in a little olive oil.
Spread vegan butter on slices of long fermentation loaf, mix with the sautéed garlic, and sprinkle with parsley and sea salt.
Bake or broil until golden and crispy.
