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Spaghetti Bolognese

We're not so bold as to claim that this tastes like a beef Bolognese – not even close – but it is a healthy, plant-based alternative for people who love their pasta! Before we were vegan, we ate Quorn mince with Maggi Sauce and lots of garlic, and it was amazing. Until Quorn make all of their products completely vegan, we're back to square one. Unfortunately, the other soya, vegan minces we find leave a lot to be desired. Here is a healthy meal that’s under 800 calories… not that we’re counting!


Olive oil 1 red onion 3 cloves garlic 2 carrots 1 stick celery ½ large courgette (or 1 small) Pinch chilli flakes (optional) Sprig of Oregano 200ml vegan white wine 2 tbsp tomato puree 10 cherry tomatoes 1 tin chopped tomatoes 1 tsp caster sugar Doves Brown Rice Spaghetti (or regular pasta)


  1. Heat a tbsp oil in a large wok on a medium heat. When the oil is hot, add in the finely chopped red onion and cook for 5 minutes until soft and translucent.

  2. Mince the garlic cloves and add to the pan and cook for a further minute until fragrant.

  3. Add in the finely chopped carrots, celery and courgette. Add in the pinch of chili flakes and chopped oregano. Stir in the pan and cook until the vegetables are tender.

  4. When the vegetables are soft, remove them from the pan, turn up the heat and pour in the wine. Cook until 2/3 has evaporated. Then, add in the tomato puree and thoroughly mix.

  5. Replace the vegetables into the pan along with the cherry tomatoes, the tin of chopped tomatoes and the caster sugar. Cook on a low simmer for 15-20 minutes.

  6. Cook the brown rice according to the instructions and serve both piping hot.

We like to serve it with our vegan cheese and pesto garlic breads which you’ll have to make roughly 2 hours ahead of your meal.


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