Vegan Spaghetti Bolognese
By Teresa Cutter
What's great about it
This is a delicious vegan take on my healthy low-carb spaghetti bolognese from my cookbook Earth To Table. I've created this recipe based on Mediterranean diet principles, which is my favourite way of eating as it includes antioxidant rich wholefoods including tomatoes, plump eggplant, zucchini and extra virgin olive oil.
1 onion, finely diced
1 clove garlic, smashed
2 tablespoons extra virgin olive oil
2 carrots, finely diced
2 stalks celery, finely chopped
1 red capsicum (bell pepper), finely diced
800g (28 oz) chopped tomatoes
500 ml (2 cups/16 fl oz) water
sea salt and white pepper to taste
1 eggplant (aubergine), cut into small chunks
90 g (3 oz) walnuts, crushed or grated organic tempeh vegan parmesan or nutritional yeast to serve
SAUTÉ onion and garlic in a heavy-based pan with the olive oil
ADD the mirepoix of carrots, celery and capsicum and cook for about 3 minutes over a medium heat.
ADD the tomatoes and water then partially cover and simmer for
20 minutes, stirring occasionally.
MEANWHILE, roast the eggplant for 15 minutes at 200°C (400°F) fan-forced. The eggplant will provide a nice meaty texture to the dish.
ADD the walnuts to the simmering tomatoes, followed by the
roasted eggplant. Season to taste.
SERVE bolognese in bowls topped with your choice of parmesan.
Notes and Inspiration
Serve bolognese over your choice of pasta or zucchini linquini. For meat lovers, make my delicious Gluten-Free Spaghetti Bolognese recipe.
Any leftover vegan parmesan can be kept in a jar to be used over salads and vegetable dishes or just eaten straight from the jar!