vegetarian spaghetti bolognese, with soya mince
Welcome back to No Meat Monday. This week, we’re diving into a dish that’s a classic for both meat eaters a vegetarians alike: Vegetarian Spaghetti bolognese
Because sometimes, you crave the classics—but you want them lighter, greener, and kinder. This bolognese swaps beef for a hearty mix of soya mince, mushrooms, and slow-simmered vegetables. The result? A sauce that hugs your spaghetti like it means it.
It’s the perfect dish for No Meat Monday — easy to make, hearty enough to please meat-eaters, and ideal for batch cooking so you can enjoy leftovers through the week.
It’s perfect for:
- Cozy motorhome dinners. Make it in advance and reheat later
- Feeding a hungry family after a long hike
- Sneaking extra veg into your week without anyone noticing
This dish is proof that comfort doesn’t need meat. It’s rich, satisfying, and full of soul—just like No Meat Monday itself. Whether you’re cooking in a tiny kitchen or over a camp stove, this bolognese brings people together.
What I Ate Today
Breakfast
Porridge and a banana. Notes: Done in the microwave with semi-skim milk. I love it
Lunch
Small bowl of pasta with olive oil, salt and pepper
Dinner (Featured Meal)
vegetarian spaghetti bolognese. Notes: In my opinion, this is as good as a meat version.
2
servingsIngredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
100g mushrooms, finely chopped
1 tsp dried oregano
1 tsp smoked paprika
1 tbsp tomato paste
1 can (400g) chopped tomatoes
100g textured soya mince
400ml vegetable stock
Salt & pepper to taste
150g spaghetti (or your favorite pasta)
Fresh basil or parsley to finish
Directions
- Sauté the base: Heat olive oil in a large pan. Add onion, garlic, carrot. Cook until softened and fragrant.
- Add mushrooms & spices: Stir in mushrooms, oregano, and paprika. Let it all mingle and reduce.
- Tomato time: Add tomato paste, chopped tomatoes, soya mince, and stock. Stir well.
- Simmer low & slow: Cover and let it bubble gently for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
- Cook your pasta: Meanwhile, boil the spaghetti until al dente. Drain and toss with a splash of olive oil.
- Serve & celebrate: Spoon the bolognese over the pasta, top with fresh herbs, and serve with a wink and a smile.
Serves 2