Spaghetti (aka veggie bolognese) sauce

When I first came to Belgium I got asked if I liked spaghetti. Like that. No other description. Coming from somewhere where spaghetti means the pasta, it was a weird question, because pasta on it’s own doesn’t have much flavor. So I asked what did they mean. And they meant spaghetti bolognese, or similar. A meaty sauce with vegetables and tomato. Skip the meat, and I’ll eat it, I said. So our veggie bolognese was born. It’s far from what an Italian would call ragú a la bolognese, so please don’t kill me. We really call it spaghetti now.




  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 3 bell peppers (red, yellow & green), finely diced
  • 4 carrots, peeled and grated
  • 500 gr tomato pieces (tin or brick)
  • 140 gr tomato concentrate / paste (2 small tins)
  • 350 gr minced quorn (or seitan or other tvp)
  • 1 1/2 tbsp turmeric
  • 2 tsp hot smoked paprika (sub sweet if not found of spicy, and double it)
  • 1 tbsp oregano
  • 1/2 tbsp basil
  • 2 tbsp soy sauce
  • salt & pepper


  1. Heat oil in a big pot. Add onion and garlic and cook on medium until golden. Add the bell pepper and cook for a few minutes, then add the carrot and stir through. 
  2. Add the tomato pieces, the tomato concentrate and the minced quorn. Stir to combine. Add enough water to barely cover. Add turmeric, paprika, oregano, basil, soy sauce, and salt & pepper to taste.
  3. Bring to a simmer, and cook, stirring from time to time to make sure it doesn’t stick, for approximately 25 minutes.
  4. Taste, adjust seasoning, serve warm with spaghetti and grated cheese.

Makes 8 servings

Nutritional info: (only for the sauce)

Calories: 129
Protein: 9 gr
Fat: 3 gr
Carbs: 17 gr 

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One Response to Spaghetti (aka veggie bolognese) sauce

  1. RedS says:

    Where I grew up, we called it “Pastasciutta”, even less precise than spaghetti. And we had no idea how it’s spelled ;)

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