Spaghetti Bolognese

Spaghetti Bolognese

Even as a vegan you don't have to go without Spaghetti Bolognese - here is a vegan and delicious recipe.


  • 250 g tofu
  • 1 onion
  • 2 cloves of garlic
  • 50 ml of olive oil
  • 4 tbsp tomato paste
  • 150 ml dry red wine
  • 250 g durum wheat spaghetti
  • sea-salt
  • 150 g of pureed tomatoes
  • 1-2 teaspoons agave syrup (or cane sugar)
  • 1 teaspoon dried oregano
  • black pepper from the mill
  • 1 bunch of basil
  • 50 g pine nuts
  • 50 g yeast flakes


Step 1

Crumble the tofu with a fork. Peel onion and garlic and chop finely.

Step 2

Heat olive oil in a saucepan and fry the tofu in it for about 5 minutes, stirring frequently. Add the onion and fry for 4 minutes.

Step 3

Add tomato paste and sweat for 2 minutes while stirring. Deglaze with red wine and let it simmer for 4 minutes.

Step 4

Cook the spaghetti in plenty of salted water according to the instructions on the packet until al dente.

Step 5

In the meantime add the tomato, agave syrup and oregano to the sauce. Simmer for 3 minutes, season with salt and pepper.

Step 6

Wash the basil, spin dry, coarsely chop the leaves and stir into the sauce.

Step 7

Drain the spaghetti in a sieve, serve with the Bolognese on plates.

Step 8

Roast the pine nuts in a pan for 3 minutes and then grind 2/3 of the pine nuts with yeast flakes and a little sea salt in a mixer to a powder. Sprinkle over the pasta and garnish with the remaining pine nuts.