Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese: 20 minutes, 6 ingredient recipe for a delicious and easy vegan dinner. No TVP or tofu, just roasted mushrooms, carrots and tomatoes.

olive oil
1 medium-sized onion
2 cloves garlic (optional)
1 medium-sized carrot
250 grams or 1/2 lbs whole grain spaghetti (or any other pasta of your choice)
1 400 ml or 13.5 oz can tomatoes or the same amount of fresh diced tomatoes + 1 teaspoon tomato paste
150 ml or 2/3 cup vegetable broth or the same amount of spaghetti water
150 ml or 2/3 cup Russian Mushroom Caviar or the same amount of roasted mushrooms
1 tablespoon freshly chopped oregano leaves or 1 teaspoon dried oregano
1 handful fresh basil leaves or 1 tablespoon dry basil
salt
black pepper
vegan Parmesan (optional)

View the full recipe at Happy Kitchen.Rocks →