Spaghetti Bolognese

Feel Good Recipes

Who doesn’t love a spaghetti bolognese?! This is a really quick and easy meal to throw together if you’re on a busy schedule. One of my favourite things about vegan cooking is re-creating hearty dishes that are traditionally cooked with animal products and showing how delicious they can be without those traditional products, in this dishes instance I have swapped the ‘beef’ mince for Sunflower mince. Sunflower mince brags 50g of protein per 100g serving so in this dish, the mince alone will have half of your daily intake of protein and honestly even non vegans wouldn’t be able to tell the difference. If you can’t get your hands on any sunflower mince than you could use any other brand of vegan mince.

To purchase some sunflower mince visit and use code JADES10 for 10% discount

Yield: 2 servings


1 76g pack sunflower mince
Approx 100g wholewheat spaghetti
500g passata
100g veg stock
1 red or brown onion
3 garlic cloves
Handful cherry tomatoes
Fresh Basil to taste
1 tsp oregano


1. Boil a salted saucepan full of water and cook the spaghetti according to packet instructions
2. Finely dice the onion and garlic, add to a frying pan with rapeseed oil, fry for 5 mins until the onion is transparent
3. Add the cherry tomatoes and oregano, fry for another 2-3 mins, reduce the heat to low
4. Simmer the passata and veg stock
5. Add the sunflower mince, stir well, as the mince absorbs the liquid it will expand and get softer
6. Season to taste
7. Put the drained spaghetti in a bowl and put the mince mix on top. Garnish with some fresh basil. YES! Quick, easy and YUMMY! Enjoy 🙂