Vegan Spaghetti Bolognese

Who doesn't love pasta? Who doesn't love Italian food in general!?

I have not missed meat ONE BIT since going Vegan in October 2019. It is so easy to find options on menus and in the supermarkets.

One restaurant in particular put me on the hunt for the brand 'Beyond'. They do vegan ground beef, sausages, patties and more! I had a 'Beyond Burger' from 'Yard House' and it changed my life!

I found the Beyond brand at Whole Foods Market and have been using it ever since.

I made this Spaghetti Bolognese the other day and I am literally obsessed! I have stocks of the Beyond Ground Beef just to make this over and over again.

I know you'll love it just as much as me! And, your kids will never know they're eating VEGGIES!

Serving Size: 4 (depending on size of person and caloric needs. May have leftovers)


  • 1lb Beyond Beef (or similar plant based ground 'beef')

  • 16oz Spaghetti Pasta (spinach or normal or gluten free)

  • 1 cup Grated Carrots

  • 1 cup Grated Beets

  • 2 tbsps Slivered Almonds

  • 1/2 cup chopped Red Onion

  • 2 handfuls Baby Spinach

  • 1 tbsp minced Garlic

  • 24oz Marinara Sauce

  • 1 cup grated Vegan Cheese (I use the brand Violife)

  • 2 tbsp Avocado Oil

  • Salt and Pepper


  1. Heat avocado oil in a pan on medium to high heat.

  2. Boil a pot of water, add salt to water, and cook pasta as per directions on the box.

  3. Whilst pasta is cooking, add 'ground beef' and onion to the pan with the hot oil. Season with 2 pinches of salt. If you have a non-stick pan you may not need more oil. But add more oil if your 'beef' is sticking to the pan.

  4. When the 'beef' has been cooking for around 7 minutes, add the carrots, beets, garlic, and almonds to the pan. Toss and cook for a further 7 minutes.

  5. Add marinara sauce and baby spinach to 'beef' mix and mix well. Cook for another 4 minutes. Taste and add salt and pepper as needed.

  6. Serve with a portion of spaghetti, topped with Bolognese and Vegan grated cheese.

You can keep portions of this in the fridge for future meals.

Serving sizes, as mentioned, really depend upon the size of the person you are feeding, their caloric needs, how many times per day they eat etc. It is hard to put an exact serving size down.

For instance, I like to eat a lighter breakfast, a large lunch, and a smaller dinner, with little to no snacks in between. So my serving size for this meal will be different if it was my lunch as opposed to my dinner, and also, if I have worked out that day then my appetite will be larger.

I encourage intuitive eating, so please be mindful when serving your own portions and stop eating before you are full.

Bon Appetit!

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