Another Meatless Monday: Meaty, but Vegan Spaghetti Bolognese

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green diva foodie-philes meaty vegan spaghetti


I’ve been making this type of vegan bolognese for my family for many years, and they know there is no real meat in it, but the love it. But from time to time, I’ve cooked it for carnivorous guests, who never know that this is a vegan dish. Once they’ve slurped up their second helping, I usually break it to them, and they usually don’t believe me . . . It has evolved over the years and now I use only gluten-free pasta, but the result is always the same. yum.

Oddly, I haven’t cooked this for Meatless Monday yet! I shared some pics earlier and everyone was asking for the recipe, so here ya go! 

Green Diva Meg's Meaty Vegan Spaghetti Bolognese
GD Meg's super easy and seriously yummy meaty vegan bolognese sauce that tricks the pickiest carnivore!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1 pound of your favorite pasta (I like gluten-free Pasta Joy lately)
  2. 2 Tablespoons good olive oil
  3. 1/2 of an onion - chopped
  4. 2 carrots - peeled and chopped
  5. 1 - 2 cups fresh spinach* - washed
  6. 2 - 4 cloves garlic - crushed
  7. 1 package vegan ground meat substitute (I used a good Boca one that is made form non-GMO soy, but you can try a few brands to see what kind you prefer)
  8. 1 24 oz. Jar of your favorite tomato sauce (I use a delicious arrabiata sauce)
  1. Boil the water with salt and about 1 tablespoon of olive oil for the pasta and cook according to the directions for the pasta.
  2. Saute the onions and carrots till they begin to soften.
  3. Add one clove of garlic crushed.
  4. Add the vegan meat substitute.
  5. Saute until everything is well blended (and if the vegan meat substitute was frozen, it has melted thoroughly and is cooked through).
  6. Add another clove (or two) of garlic crushed.
  7. Add the tomato sauce.
  8. When sauce is well-heated through, add the spinach and stir it in well.
  9. Put on low heat and stir till the spinach is wilted.
  10. Drain your pasta.
  11. Mangia!
  1. *you can also add other vegetables like mushrooms or peppers about a half-cup of each if you like.
The Green Divas

About the author / 

Green Diva Meg'

(aka Megan McWilliams Bouchard) is the founder of The Green Divas media brand and GDGD Radio Network (the first green and healthy living radio network on earth for the earth). She's the producer and host of the popular 50 Shades of Green Divas podcast (formerly the Green Divas Radio Show), and now the refreshing and inspiring GD Spirit Pub podcast. Green Diva Meg is a well-known green living expert and media personality.

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