Vegan Spaghetti Bolognese à la Papa





Cooking time: 30 mins, Prep time: 20 mins
Difficulty: Easy, Pricing: $

A classic! Spaghetti and Bolognese sauce. Easy and good, suitable for all ages, also very good for kids.

This recipe is made by my dad, who kindly authorized us to put it up here, because it is SO GOOD! When I turned vegetarian (before turning vegan) years ago, he was searching for an alternative for his specialty dish and I find, he found the best way to make this a healthy, hearty and most important cruelty-free meal.

Wanna get started? Let’s go!


  • 200 grams of unflavored Tofu (firm)
  • 1 onion
  • 1 stalk of celery
  • 1 carrot
  • tomato paste (around 2 tbsp., maybe a bit more)
  • 1/2 can of diced tomatoes
  • red wine
  • salt, black pepper, sugar, dried oregano, dried basil, paprika
  • olive oil
  • spaghetti (or other noodles of choice)



Crush natural tofu in a deep dish with a fork. Cut the onion, celery and carrot in very small cubes.

Meanwhile, heat olive oil in a pan. When heated, add onion, celery and carrot cubes and fry everything until the onions are a bit glazed. Add the tofu and sauté until it starts to become golden brown.

Put everything on the side of your pan and put about two tablespoons of tomato paste in the middle of the pan. Put some sugar on the tomato paste (about ½ tablespoon) and fry until it starts to smell, then “deglaze” with red wine and mix with all previous ingredients on the side of the pan.

Add the diced tomatoes and stir vigorously while putting salt, black pepper, dried oregano and basil and paprika to taste (you may also add some vegetable broth as needed to get a slightly stronger taste). Simmer for about 5 minutes over low heat and serve with pasta of your choice.
Buon appetito!


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