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Recipe: Vegan & Gluten-Free Spaghetti Bolognaise

Vegan & Gluten-Free Spaghetti Bolognaise Recipe


  • 1 cup soy protein/mince (I use Planet Organic brand)
  • 2 tsp. vegan beef stock powder (I use Massel brand)
  • 1/3 of a large eggplant
  • 1 tin diced tomato
  • 1 onion, diced
  • 1 clove garlic, minced/grated
  • 3-5 button mushrooms
  • 1 carrot
  • Mixed herbs (Master Foods do a good herb mix)
  • ½ a jar tomato and mushroom pasta sauce (I used Dolmio’s, but be sure to check the ingredients – some pasta sauces contain cheese or milk derivatives)
  • 1 packet gluten-free spaghetti
  • Olive oil (around 2 tbsps)


  1. Cook spaghetti according to packet instructions.
  2. Prepare 1 cup soy protein – soak in 1L water, stir in 2 tsp’s of vegan beef stock; leave to soak for about 10-15 minutes, then drain.
  3. Dice the eggplant, mushroom, onion and carrot.
  4. In a large frying pan, add olive oil and onion, and fry until the onion starts to brown.
  5. Add eggplant, mushroom and carrot, and cook until eggplant begins to brown.
  6. While eggplant etc. is cooking, drain spaghetti and set aside.
  7. Add soy mince and tinned tomatoes, stirring regularly for about 5 minutes.
  8. Add pasta sauce and garlic, stirring through thoroughly.
  9. Add mixed herbs to taste.
  10. Simmer for an additional 5 minutes, stirring occasionally.
  11. Pour over spaghetti and serve.

And here is a picture of my results:

vegan gluten-free spaghetti bolognaise

This recipe is copyright Amanda Jenkins, 2008. Permission granted to reproduce as long as credit is given and it is left unchanged.

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