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Vegan Spaghetti Bolognese

Diabetic
Dinners & Mains
Keto & Low Carb
Quick & Healthy
Vegan & Plantbased
Vegan Spaghetti Bolognese
Carbs 28g
Time 40 mins
Calories 200
Serves 4 people
Veg Servings 3

Ingredients

  • 1 Pouch Fullgreen Riced Sweet Potato
  • 1 small red onion
  • 2 garlic cloves
  • Olive oil for cooking
  • 1 tsp of Tamari sauce
  • Handful of fresh basil leaves
  • 2 tins of chopped tomatoes
  • 2 tbsp of tomato puree
  • Sea salt and pepper to taste
  • Water
  • 200g of chestnut mushrooms
  • 1 red sweet pointed pepper
  • 1 large courgette per person

Method

  1. 1 Finely dice the red onion and bell pepper and crush the garlic cloves.
  2. 2 In a pan, heat a tiny splash of olive oil and bring to a medium heat. Add in the onions and once they're slightly soft, toss in the red pepper and garlic cloves.
  3. 3 Dice the mushrooms to create a mince meat like texture, then saute these in the pan for a few minutes to lightly brown.
  4. 4 Cook until fragrant and the veggies have nicely softened, then pour in the chopped tomatoes and half a can of water.
  5. 5 Add in the tomato puree, Tamari sauce, basil leaves and season with salt and pepper.
  6. 6 Reduce to a simmer and allow the sauce to cooks and thicken.
  7. 7 Meanwhile, spiralize or julienne peel the courgettes and set aside.
  8. 8 Once the sauce has thickened and reduced down a little, adjust any flavours to your liking, then mix through the Riced Sweet Potato and allow to cook for 10 more minutes.
  9. 9 Serve the veggie pasta topped with a generous helping of the sauce and some fresh basil leaves.

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