Red Wine Plant-Forward Bolognese


  • 8.8 oz spaghetti, or other pasta of choice (250 g)
  • 1 tbsp olive oil
  • 1⁄2 red onion, chopped
  • 2 carrots, chopped
  • 1 package Cutting Vedge™ Crumbles
  • 2 cloves of garlic, chopped
  • 1 tsp paprika powder
  • 2 tsp Italian seasoning
  • 1⁄2 cup low sodium vegetable broth (120ml)
  • 1 15 oz can tomato sauce (425g)
  • 1⁄2 cup vegan red wine (120ml)
  • 1 tsp agave syrup
  • Some freshly chopped basil
  • Salt and pepper to taste
  • Optional Toppings: vegan parmesan or nutritional yeast flakes


  1. Heat oil in a shallow pan. Once hot sauté onion. Add carrots and fry for 2 minutes on medium-high heat, until carrots start to soften. Stir occasionally. Add Cutting Vedge™ Crumbles and garlic. Fry everything for around 5 minutes – stir frequently.
  2. Once Crumbles are defrosted and slightly browned deglaze everything with vegetable broth. Stir and shortly simmer. Add tomato sauce, seasonings and agave syrup. Mix well, then pour in vegan red wine. Bring sauce to a boil, then simmer for 15 to 20 minutes while stirring occasionally.
  3. Cook pasta in a separate pot in boiling salt water (follow package instructions). Add salt and pepper to bolognese as taste desires. Serve hot & top with freshly chopped Basil. Optional top with vegan parmesan or nutritional yeast. Enjoy!

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