Since most bolognese recipes contain Worcestershire sauces (and most aren’t vegetarian, they contain anchovies) or beef stock, we had been finding it hard to make a vegetarian spaghetti bolognaise with the same depth of flavour. We stumbled across this a few weeks ago while playing at dinner and can’t get enough!
There are a few vegetarian Worcestershire sauces on the market such as Hendersons or Biona (grab some here) which are just as good as the real thing. If you can’t get hold of them though, I’ve included a quick dupe in the ingredients.
If you are not vegetarian, but are just trying to reduce your meat intake, you might like to still add a cup of beef stock to this.
I really hope you enjoy this as much as we do
Vegetarian Spaghetti Bolognese
- 1 x Onion
- 1 x Carrot
- 2 x Garlic cloves
- 400 g Spaghetti
- 1 tbsp Soy Sauce optional
- 1 tsp Dried italian mixed herbs
- 250 g Vegetarian mince
- 680 g Passata (or 2 cans of chopped tomatoes)
- 1 tbsp Hendersons relish (if you can't find it, use 1 tbsp BBQ sauce with 1 Tbsp brown sauce)
- 1 tbsp Olive oil
- Salt and pepper to season
- Add the spaghetti to a pan of boiled water with a pinch of salt. Simmer for 8-10 minutes (check the packet instructions)
- Heat 1 tbsp olive or vegetable oil in a pan. Add 1 chopped onion and 1 grated carrot and cook on medium until the onion is soft
- Add the minced (or finely chopped) garlic cloves and vegetarian mince. Fry for 2-3 minutes.
- Add the passata, soy sauce, Hendersons relish, dried herbs (and if you aren't vegetarian, 1 cup of beef stock). Season well with salt and pepper. Mix thoroughly and simmer for 10 minutes. Some vegetarian minces brands can soak up a lot of sauce. If your mixtures starts to look too dry, add a table spoon of the pasta water at a time until it loosens to your desired texture.
- Meanwhile drain your pasta. Serve your bolognese on a bed of pasta. Topping it with cheddar cheese is optional!