This spaghetti bolognese recipe using sunflower mince is a delicious and nutritious twist on a classic Italian dish. Made with sunflower mince instead of traditional meat, this vegan version is both healthy and flavourful.
Not only is this spaghetti bolognese delicious, but it is also a great source of protein and other essential nutrients. Sunflower mince is high in protein, fibre and vitamins, making it a healthy and sustainable alternative to meat.
- 1 x 76g pack sunflower mince
- Approx 100g wholewheat spaghetti
- 1 red or brown onion
- 3 garlic cloves
- 500g passata
- 1 can chopped tomatoes
- 1 tbsp balsamic vinegar
- 30ml red wine (optional)
- Handful cherry tomatoes
- Fresh Basil to taste
- 1 tsp oregano
- To make the marinara sauce, dice the onion, cook on a medium heat with a drizzle of oil for 2-3 minutes.
- Stir in the garlic, chopped tomatoes, passata, balsamic vinegar and red wine and simmer for 20 minutes
- Chop the fresh basil and mix into the sauce
- Stir the sunflower mince into the sauce and simmer for 15 minutes, this will give the sunflower mince and meaty texture and flavour. Season to taste
- Whilst the mince is simmering; boil a saucepan full of water with a drizzle of olive oil, cook the spaghetti according to packet instructions
- Drain the spaghetti in a colander, place in a bowl and arrange the mince mix on top. Garnish with some fresh basil and cherry tomatoes.