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Spaghetti on a plate covered in vegan spaghetti bolognese.

Vegan Spaghetti Bolognese

5 from 1 vote
This cauliflower bolognese is the absolute best vegan spaghetti bolognese without meat you'll ever make. Even friends and family members that do not like cauliflower rice loved this recipe.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse Jennes

Equipment

  • Food chopper, optional
  • Large pot or Dutch oven

Ingredients 

  • 1 onion
  • 2 shallots
  • 2 cloves of garlic
  • 3 tablespoons olive oil or preferred cooking oil
  • 4 cups cauliflower rice* frozen or from 1 small cauliflower head
  • 28 oz (800 ml) tomato sauce strained tomatoes
  • 4 servings of gluten-free spaghetti 3 oz/80 g per serving

Spices (or use a bouquet garni)

  • 5 black peppercorns
  • 3 juniper berries optional
  • 5 cloves
  • 1 bay leaf

Aromatics

  • 1 tablespoon tomato paste
  • 1 tablespoon tamari or gluten-free soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon bouillon powder* optional
  • 1 pinch of salt

Instructions

  • Finely mince the onion, shallots and garlic in a food chopper or with a sharp knife (see step-by-step pictures in post above).
  • Heat some olive oil in a Dutch oven or a large heavy pot. Fry the cloves, peppercorns, and juniper berries (if using) for 2 minutes over medium-high heat. Skip this step if using a bouquet garni.
  • Add the minced onion, shallots and garlic to the pot. Sauté for 3 minutes until translucent.
  • Add the cauliflower rice and sauté for 3 minutes over medium-high heat without stirring. Then, give it a good stir and cook for 2 more minutes.
  • Pour in the strained tomatoes. Add the tomato paste, tamari, sugar, bouillon powder, a pinch of salt and the bay leaf (or bouquet garni).
  • Cover with a lid and simmer for 15 minutes over medium heat (or up to 1h over low-medium heat if time allows).
  • In the meantime, bring water to a boil. Cook the spaghetti according to package directions. Drain when cooked.
  • Serve the spaghettit with the cauliflower bolognese.

Notes

  1. To rice the cauliflower, cut the cauliflower head in half and remove the leaves (keep them for soups). Add half the florets and the stem to a food processor. Pulse several times until minced. Repeat with the remaining florets (see step-by-step pictures in post above).
  2. You can use frozen cauliflower rice without previously defrosting it. Simply add it to the pot with the oil and the onions.
  3. Bouillon powder allows you to make the sauce more flavorful while saving time on chopping vegetables. You could also use finely chopped carrots and celery instead of bouillon powder. Sauté them with the minced cauliflower before adding the tomato sauce. 
  4. Refrigerating tips. If you have leftovers or made a double batch, you can store the sauce in an air-tight container in the fridge for up to 3 days.
  5. Freezing tips. You can store the bolognese in the freezer for 3 to 6 months. ONLY freeze it if you used fresh cauliflower rice to make the sauce. The best way to defrost the sauce is to let it sit in the fridge overnight.
  6. Reheating tips. Reheat the (defrosted) sauce in a pot on the stove over low-medium heat until it's warm. Alternatively, reheat it in the microwave.
 

Nutrition

Calories: 413kcal | Carbohydrates: 69g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Fiber: 9g | Sugar: 17g
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