Spaghetti with soy ragù

I’ve always loved ragù, but since I went vegan I found it hard to recreate it without using animal products. After multiple (desperate) attempts, I finally achieved the flavor I wanted to get.
Here’s the recipe for all of you who want to enjoy a meal that is just as hearty and rich as ragù alla Bolognese.


Serves 1

  • 80-100 gr dry spaghetti
  • 2 tbs evoo
  • 1/2 white onion
  • 1 small carrot
  • 1/2 celery stalk
  • 1 can of tomato sauce
  • 1/2 low sodium vegetable stock cube (or 1/4 regular)
  • a splash of white wine
  • 1 tsp rosemary
  • 1 tsp garlic powder
  • 3 chopped pitted black olives
  • 1/2 classic soy burger (this is the one I use, you can also use soy meat instead)
  • water
  • salt and pepper to taste


First start cooking your spaghetti according to the packaging instructions.
Meanwhile, in a pan, heat up the oil and add the onion. When the onion starts turning brownish (make sure not to burn it), add the carrot and the celery.
After 5 minutes add the wine, stir for a minute and then add the tomato sauce.
Let it cook for another 5 minutes, then add the spices, the herbs, and the vegetable stock cube (crumble it if possible).
Once all the ingredients are nicely cooked and combines, add the olives, crumble the burger on a plate and then add it to the sauce.
Mix well and cook for 5 minutes.
Once the spaghetti are done, add them to the sauce and serve hot.

NB: You will have to add water if the sauce thickens up too much, use as much as you need until you reach the desired consistency.



Author: Marta Nepi

Vegan | Italy

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