Vegan Spaghetti Bolognese

Vegan seitan Bolognese with tomato paste, onion, sweet potato and mushrooms

  • Main DishesType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 5Serving/Unit


Whole wheat spaghetti, 500 g
durum flour spaghetti is also possible
Onion, 1 medium unit
Canola oil, 2-3 tablespoons
Vegan meat - Seitan, 300-400 g
Sweet potato, 1 medium unit
cut into cubes
Champignon mushroom, 200-250 g
chopped, drained from liquids or fresh
Garlic, 3-4 cloves
Tomato paste, 3 heaping tablespoons
Water, 1/2 cup
Salt, 1½ flat teaspoons
Black pepper, 1/2 flat teaspoon
Paprika, 1 flat teaspoon
Garlic powder, 1/3 flat teaspoon


1. Heat oil in a pan and fry the onion until golden.
2. In a food processor, grind separately the seitan cubes and then the sweet potato cubes to obtain crumbs.
3. Add the mushrooms and garlic to the pan, mix and after 2-3 minutes add the sweet potatoes and seitan. Stir again.
4. In a small bowl, mix the tomato paste with the water and spices, add to the pan and mix over everything so that the sauce is spread over everything.
5. Cover and bring to a boil, lower the heat, taste and adjust seasoning as needed (if it dries you can add more liquids). Continue to cook for about 15-20 minutes.
6. Prepare the spaghetti according to the manufacturer instructions and serve with the vegan Bolognese sauce.
7. Bon appetite (:

Total time: 30-60 min

Equipment: food processor.

The preparation method also includes frying and grinding. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 544 cal 155 cal
Proteins 33 g 10 g
Carbohydrates 92 g 26 g
Fat 8 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Nataly Shemesh Recipe by Nataly Shemesh
Vegan Spaghetti Bolognese
Spaghetti with vegetable seitan