Try this warm and hearty vegan spaghetti bolognese for an easy and filling dinner. This recipe only gets better the day after making it, so make sure to double the ingrediens and have leftovers.

Another warm and hearty dinner recipe:

• Jerusalem Artichoke and Garlic Soup

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Vegan Spaghetti Bolognese – “Beanese”

Warm and hearty vegan bolognese which is easy to cook and leftovers are great for lunch.

Course Dinner, Lunch, Main Course

Cuisine Italian

Total Time 30 minutes minutes

Servings 2 persons

Author Luna Linnemann

Ingredients

Bolognese – "Beanese" sauce

• 3 onions
• 2 garlic cloves
• ½ chili (depends on strength)
• 3 tbsp tomato paste
• 100 g firm tofu
• 4 medium tomatoes
• 10 black olives
• ½ celery stem
• 1 dl water *
• 1 can black chickpeas (or black beans)
• 1 tbsp balsamic vinegar
• 1 tsp coconut sugar / brown sugar
• 2 tbsp Italian seasoning *
• 1 tsp pepper
• 0.5 tsp salt
• 10 fresh basil leaves

Further ingredients

• spaghetti (GF if necessary)
• nutrional yeast (optional) (GF if necessary)
• fresh basil

Instructions

• Peel the onions and garlic and chop finely with the chili. Add it to a large saucepan with the tomato paste. Crumble the tofu on to the pan and fry for a few minutes.
• Chop the tomatoes, olives and celery stem finely and add it to the saucepan with the water. Let it cook for 10 minutes.
• Rinse the chickpeas and add them with the rest of the ingredients to the saucepan mixture. Let it simmer for another 10 minutes (or longer).
• Meanwhile, cook the pasta according to instructions.
• Serve the beanese with your freshly cooked pasta and top it with nutritional yeast and fresh basil leaves.

Notes

* If you don’t have a premixed Italian seasoning, add 1 tsp oregano, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 sage, 1/4 basil.

You can skip the water, if you like a more dense beanese, or just cooking it on high heat for a few minutes will make the water evaporate even more.

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