11. Sep, 2018

Best vegetarian spaghetti bolognese


1/4 cup olive oil

1 large carrot - grated by hand or finely chopped in food processor

1 medium-large red onion - finely chopped by hand or processed

2 tablespoons tomato paste

1 tin low salt tomato soup

400g Funky Fields plant-based mince

1 cup water

1 tsp low salt beef stock powder 

400-500g durum wheat or other low GI pasta (eg Vetta high fibre) - cooked 'al dente' as per instructions on pack



  1. Heat olive oil in a non-stick frying pan, add onion and carrot when warm enough, and saute until onions are translucent.
  2. Add tomato paste and saute for a further 2 minutes.
  3. Add mince and brown.
  4. Add 1 cup water (I use boiled as it saves time) and stock powder, and simmer until mince is cooked. This should only take approximately 7-10 minutes, as it is plant and not meat based, it will cook faster. If using a pressure cooker, set for 5 minutes on the rice option. 
  5. Add the tomato soup, switch element off and cover.
  6. After allowing the flavours to permeate the sauce, serve with a low GI pasta. It tastes so good, cheese is very much optional. It's even better the next day.