Vegan Bolognese | High Protein Vegan

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Plant-based version of this classic dish. It’s like a party in your mouth and everyone is invited!!


50g textured vegetable protein
500ml vegetable stock
1 medium onion
Half a green pepper
1 medium carrot
1-2 cloves garlic
1 can chopped tomatoes
6 small mushrooms
1 1/2 tsp italian herb seasoning
1 tbsp tomato puree
Black pepper to taste
Spaghetti (I prefer brown rice spaghetti)
OPTIONAL nutritional yeast


Add the textured vegetable protein to the stock and leave to sit for 15 mins.
Chop veg and steam fry for 5-10 mins until carrots are soft.
Add crushed garlic and continue to steam fry for 1-2 mins.
Drain the textured vegetable protein and add to the pan continuing to steam fry for a further 2 mins.
Add 1 tbsp tomato puree and cook for a further minute.
Cook pasta as per pack instructions.
Add canned tomatoes, herbs and pepper (& salt if using) and simmer until pasta is done
Serve topped with nutritional yeast (optional) and garnish with fresh basil.



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