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🍝 Vegan Spaghetti Bolognese with Vemondo vegan mince
517 kcal · 30 min · 4 servings
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Ingredients
- onions, yellow 1 pc.
- garlic cloves 1 pc.
- celeriac 0.5 pc.
- carrots 3 pc.
- cherry tomatoes 250 g
- salt pinch
- oil 2 tbsp
- Vemondo vegan mince 300 g
- tomato paste 2 tbsp
- pepper, black ground pinch
- sugar pinch
- marjoram, dried pinch
- red wine, dry 100 ml
- tomatoes, chopped 400 g
- spaghetti 500 g
- parsley, fresh 20 g
Instructions
- 1. Cut the onion in half, peel and finely dice. Peel and finely chop the garlic. Wash, peel, and dice the celery. Wash, peel, and grate the carrots coarsely. Quarter the cherry tomatoes.
- 2. Bring about 5 liters of salted water to a boil in a large pot. Heat oil in a pan over high heat and fry the Vemondo vegan mince for about 4 minutes. Add onion, garlic, celery, and carrots, and sauté together for about 5 minutes.
- 3. Add the cherry tomatoes and tomato paste to the pan and sauté for about 1 minute. Season with salt, pepper, sugar, and oregano, deglaze with red wine, and bring to a boil. Stir in the chopped tomatoes and simmer for about 15 minutes on low heat.
- 4. Cook the spaghetti in boiling salted water for about 9 minutes until al dente. Drain in a colander and allow to drain well.
- 5. Wash the parsley, shake it dry, pluck the leaves from the stems, and chop. Taste the sauce and serve it with the spaghetti on plates. Garnish with the chopped parsley.
Enjoy your meal!
Nutrition per serving
- kcal: 517
- Protein: 21 g · Fett/Fat: 15 g · Carbs: 73 g