Vegetarian Bolognese

Vegetarian Bolognese

A wonderful vegetarian version of spaghetti bolognese with tofu mince and portobello mushrooms. Tofu mince is made from soybeans and has a high fibre and protein content - a good alternative to minced beef.


Step 1
  • Allow the oil to warm in a sauté pan under high heat. Fry onions, carrots and celery for approximately 3 minutes.
Step 2
  • Add garlic and mushrooms and cook further for approximately 4 minutes - until the moisture has evaporated.
Step 3
  • Add pasta sauce, vegetable broth and the other ingredients and boil it evenly for approximately 10 minutes.
Step 4
  • Taste and serve the bolognese with freshly cooked spaghetti and sprinkle with parmesan.


Olive oil
1 tbsp
Finely Chopped white onion (approximately 75 g)
Finely Chopped carrots (approximately 175 g)
Finely Cut celery
125 g
Small Finely Chopped garlic cloves
Finely Chopped portobello mushrooms
250 g
Tomato passata
400 ml
Creme fraiche
100 g
Vegetable stock
200 ml
Granulated Dark soy
75 ml
Worcestershire sauce
1½ tsp
Dried oregano
½ tsp
Coarse salt
1½ tsp
Freshly pepper
1 pinch
Dried Whole Grain spaghetti
300 g
Grated parmesan cheese
50 g