Most people love a good plate of spag bol. But there’s no need to upset our cow friends, you can make a good spaghetti bolognese with lentils or faux meats (like Vivera above).
Before cooking, read up on food safety for people & pets (many human foods are unsafe around animal friends). If making pasta, keep fresh dough away from pets, it can expand in the stomach.
choose pastas in plastic-free packaging
Did you know you can now buy pastas (made in England) sold in plastic-free packaging? Not only is it good to support local organic wheat, but they are made better too, so stick to your sauce better!
Always use plenty of water, and don’t add the pasta until it comes to a rolling boil. Italians cook the pasta ‘al dente’ which means ‘to the bite’ to stop it going too soggy. Unless you have a medical condition, also add a little salt. In Italy, pasta cooked without salt is called ‘silly pasta!’
plant-based Parmesan alternatives
Parmesan contains a cheese that (by law) has to contain calf rennet, so many vegetarians unwittingly sprinkle it on their pasta. So do restaurants and cookbook authors. It’s not a vegetarian meal, if it contains Parmesan. Just sub with a plant-based grated cheese (if not a budget), Kinda Co offers a greated hard Italian-style cheese, perfect to sub.
a few good vegan spag bol recipes
This vegan bolognese recipe (School Night Vegan) starts off with a classic soffretto (onion, garlic, carrots, celery) then follows a recipe so traditional, any Italian nonna would approve!
This lentil bolognese (ElaVegan) is ideal if you prefer more natural lentils, or are on a low budget (lentils are cheap!) Packed with protein, this recipe ups the flavour by beginning with a base of onion, celery, carrots and mushrooms, then adding spices and garlic.
This mushroom beet bolognese (The First Mess) is another very natural recipe, made with affordable veggies. Mushrooms give a meaty mouth-feel and earthy beets sweeten up the sauce.
One-Pot Pasta Bolognese (Mississippi Vegan) is an incredible recipe by Timothy, a gifted chef from the USA’s Deep South. This uses lots of veggie and herbs, along with crumbled vegan sausage and cheesy-tasting nutritional yeast, fire-roasted canned tomatoes and a little red wine.
