I have tried for the first time to prepare a vegan bolognese sauce and the results have been so good that I thought It was actually worth sharing it!!
I haven’t used any oil, butter or parmesan cheese so this recipe is also fat and dairy free.
Ingredients for 2 people:
- 2 zucchini
- 5/6 cherry tomatoes
- half red onion
- 1 aubergine
- chopped tomatoes sauce
- 400 gr of whole grain spaghetti
How to prepare the vegetarian bolognese sauce
Cut the half red onion in very small pieces and brown them in a pan using 2/3 table spoons of water instead of oil or butter.
After 10 minutes add the zucchini and the aubergine previously washed and cut in small cubes, the cherry tomatoes, salt, pepper and the chopped tomatoes sauce, stir it, cover with a lid, and let it cook for 40/45 minutes under medium flame.
Take the lid off and let it cook it for the last 10 minutes under high flame and then let it rest.
Boil water in a cooking pot, add salt and the spaghetti which are going to be “al dente” in 10/12 minutes. When they are ready, pour the spaghetti in the sauce and stir gently under low flame for 5/6 minutes.
Serve and enjoy it! 🙏
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