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Vegetarian bolognese spaghetti sauce

Preparation : 30 min Cooking : 1h30 min Difficulty : easy Servings : +- 10
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  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 stalks of celery, sliced
  • 2 large carrots, halved lengthwise and sliced
  • 454 g extra-firm tofu grated
  • 1 teaspoon Italian spices
  • 1/2 teaspoon thyme
  • 1 tub (142 g) baby spinach, finely chopped
  • 1 zucchini, diced
  • 2x 769 ml cans diced tomatoes with Italian spices
  • 2 x 680 ml cans Hunts sauce with tomatoes, onions, fine herbs and spices
  • 2 tablespoons sugar
  • 2 bay leaves
  • 227 g white mushrooms, cut in half
  • Salt and pepper from the mill


  • In a large Dutch oven heated over medium heat, place the onion and garlic and drizzle with olive oil. Cook stirring 3 to 4 minutes.
  • Add the celery and carrots, add a good drizzle of olive oil and season with salt and pepper. Cook for 7 to 8 minutes.
  • Add the tofu, Italian spices and thyme then mix. Cook 3 to 4 minutes.
  • Add the spinach and zucchini then season with salt and pepper. Cook for 1 minute, stirring constantly.
  • Except for the mushrooms, add the rest of the ingredients, season with salt and pepper and toss to combine. Bring to a boil, reduce heat to low and simmer for 1 hour, uncovered. Stir from time to time.
  • Add the mushrooms, mix and cook for 15 minutes!

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