Spaghetti Bolognese Vegan recipe

Vegan Spaghetti Bolognese

Serves 2

Classic ingredients, traditional cooking method, delicious dish!
Bring the family favourite, Spaghetti Bolognese, to new heights using Cauldron Tofu Mince! All the flavours of the well-loved bolognese but completely meat-free!

Tofu Mince Find out more


1 pack of Cauldron Tofu Mince
A glug of oil
1 large garlic clove, crushed
1/2 large red onion, diced
1 celery stalk, diced
1 large carrot, diced
A pinch of salt & pepper
1 tbsp dried basil
1 tbsp dried oregano
2 bay leaves
1 tbsp tamari (or soy sauce/worcestershire sauce)
1 tin of chopped tomatoes
1/2 tin of water
200g pasta (we used gluten-free spaghetti)


  1. Firstly, prepare your veg by dicing the onion, celery and carrot and then crush the garlic clove
  2. Heat a pan with a glug of oil, adding in the Tofu Mince, veg, salt & pepper and fry for a couple of minutes
  3. Now, add in the herbs, tamari, tinned tomatoes and water and allow to simmer whilst boiling the pasta in salted water
  4. Finally, lightly drain and add the pasta straight to the sauce, stir it all together, and it’s ready to serve