Sunflower Mince Spaghetti Bolognese

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.

2 servings


  • 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


  1. To make the marinara sauce, dice the onion, cook on a medium heat with a drizzle of oil for 2-3 minutes.
  2. Stir in the garlic, chopped tomatoes, passata, balsamic vinegar and red wine and simmer for 20 minutes
  3. Chop the fresh basil and mix into the sauce
  4. 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
  5. Whilst the mince is simmering; boil a saucepan full of water with a drizzle of olive oil, cook the spaghetti according to packet instructions
  6. 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. 
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