Comforting Spaghetti Bolognese (Vegan & GF)

Vegan Spaghetti Bolognese

Only 1 more month left of summer until we all go back to school/normal life/rain. Do you see the tears falling down onto my keyboard? I really like to be prepared for the upcoming winter months and wanted to give you guys this recipe before the rain hits because it is the perfect comfort meal!

I truly believe that this one dish got me through long, dark and windy winter nights when I was living in Berlin. This routine got so out of control that I actually remember making this dish 5 nights in a row and then consumed whilst watching a Netflix episode of whatever show I happened to be following at the time. The recipe is really that easy!

This Comforting Spaghetti Bolognese is the most comforting, delicious version of the traditional dish I have ever tried! I may be a little biased (woops), but I really think you guys are going to love it too. The flavours somehow work so well together and I’m so proud of this recipe. I have been perfecting it for you guys all year long and am so incredibly happy to finally be able to share it! 

This dish works fantastic as leftovers and the sauce is also freezer-friendly, which is great for a quick pasta dinner when you don’t have much time to whip up something fresh.

You can also make the sauce ahead of time to save time in the kitchen. It should last up to 3 days.  Well, what are you waiting for!? Give this a go and impress all of your non-vegan friends.

Spaghetti Bolognese

 

 Spaghetti BologneseSpaghetti Bolognese

 

Spaghetti BologneseSpaghetti Bolognese

 

Comforting Spaghetti Bolognese (Vegan & GF)
Serves 2
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. Enough gluten-free pasta for 2 people
  2. 1 handful (about 1/2 cup) of unsalted, raw walnuts
  3. 2 tbsp of pre-cut sundried tomatoes in oil
  4. 2 tbsp of the oil from the sundried tomato jar
  5. 2 medium carrots, chopped (about 1/4 cup)
  6. 4 small sliced white mushrooms (about 1/4 cup)
  7. optional: 1/4 cup chopped red bell pepper
  8. pinch of turmeric, paprika, cayenne pepper and salt
  9. lots of ground pepper
  10. 1 tsp olive oil
  11. 1/2 cup of organic low-sodium tomato sauce (I like roasted garlic and basil for more flavour) If not using flavoured tomato sauce, feel free to add some chopped yellow onion, 1 clove of garlic and some basil leaves for more flavour.
Instructions
  1. Cook the pasta.
  2. While the pasta is cooking, add all sauce ingredients except the olive oil and tomato sauce to a food processor. Pulse the mixture until it forms a crumbly mix. You can probably also use a stick blender or a regular blender if you don't have a food processor. Chopping up all in the ingredients really small might work as well!
  3. Once everything is nicely pulsed and combined, add the mix to a wok or frying pan on medium heat with 1 tsp olive oil. Add the tomato sauce and lightly cook until heated.
  4. Serve warm over the cooked pasta and top with ground pepper. Enjoy!
The Pure Life http://thepurelife.ca/

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