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Spaghetti Bolognese

Spaghetti bolognese has always been one of my favorite dishes. There are so many ways to veganize the sauce. I’ve used lentils, mushrooms and crumbles on different occasions to make the sauce. I wanted to try my recipe using Beyond Meat patties. It’s delicious, and I’m not a big fan of anything “meat-like”.


One package of spaghetti, cooked al dente

One large yellow onion

Five cloves of garlic

Two carrots

Two packets Beyond Meat - or any plant based crumbles of your choice

Fresh oregano

Fresh basil

Three teaspoons dried oregano

1/4 tsp red pepper flakes - plus more if you like a little zing

One can 28 oz organic Italian tomatoes

Two T organic Italian Passata sauce (or tomato paste)

3/4 cup red wine

One T Vegan Worcestershire sauce (optional)

One T Chutney (optional) (I use a brand from SA-Mrs Balls Chutney).


Lots of fresh basil

Follow Your Heart Parmesan

Red pepper flakes

In a large pot with a little water, add the finely chopped onion, garlic and finely diced carrots. Cook on low heat until softened. Stir in the fresh herbs, dried oregano and red pepper flakes. Add in the crumbles and cook slowly stirring constantly - add water if necessary - until the Beyond Meat is no longer pink.

Add the can of tomatoes, pasta, Worcestershire sauce, chutney and wine. Half cover pot with lid and simmer slowly on low heat for about 45 minutes. Adjust seasonings - add more herbs if necessary.

I choose not to use oil and salt but you can soften onion mixture in oil, and of course add salt if desired. The dish is very flavorful particularly if you add fresh basil and the Follow your Heart Parmesan to serve.

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