• By Amanda Blackburn.

Simple Vegan Spaghetti Bolognese


  • 1/2 cup soy granule

  • 3/4 cup of boiled water

  • 1/4 teaspoon paprika powder

  • 1 tablespoon of liquid smoke or soy sauce

  • 1 tablespoon of sunflower oil or any plant-based oil

  • 1 white onion chopped

  • 3 garlic cloves finely chopped

  • 1 large tube of tomato puree

  • 1 can of baked beans

  • 1/2 teaspoon salt

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 packet spaghetti


  • In a glass jug, add boiled water. Add the liquid smoke and paprika and stir for a few minutes. Next, add the soy granule to the boiled water and let it soak stirring halfway for 30 minutes.

  • In a large frying pan add the sunflower oil and heat it slowly. Once the oil is heated add in the chopped onion and minced garlic. Let it cook until the onion is softened.

  • Once the onion is soft, stir, lower the heat and add in the soya. Stir and mix with onion and garlic and let it cook on low heat for 5 minutes. Add the tomato purée, salt, dried oregano, and dried basil. Let it simmer on low heat until hot.

  • Cook the spaghetti using spaghetti cooking guidelines. Divide the spaghetti onto plates, top with the vegan bolognese.

Vegan garlic bread:


  • Pckt of 2 Vegan long baguette part-baked bread rolls.

  • 2 fresh garlic cloves finely chopped.

  • Vegan spread ( I use vitalite)

  • Mix the garlic with 2 tablespoons of vegan spread leave for 15 minutes to soak in.

  • Slice the baguettes in half and spread the now garlic butter (vegan spread) all over the insides.

  • Pop in the oven and bake for the desired time (follow part-baked bread instructions).

Vegan Parmesan:


  • cashews (raw, unsalted, unroasted)

  • nutritional yeast flakes (adds a cheesy flavour! Nutritional yeast is deactivated yeast and can be bought in the form of powder or flakes – not to confuse with regular yeast for baking!)

  • salt

Toss all the ingredients in your food processor …and pulse until fine. Tada!