Veggie Spag bowl

Who doesn’t love a bit of spaghetti bollocks (Copyright: Coined by my wonderful mother)? It’s warm, tasty, quite easy to make and you don’t have to feel bad about the carbs your delicious sauciness sits on. And if you do, it’s ok – with courgetti and superfoods like quinoa around, you don’t even have to feel guilty about that.

Now for those who want a vegetarian alternative, that doesn’t involve processed, tasteless, fake meat creations you have come to the right place. This bolognaise is meat free, sugar free, it doesn’t have any processed sauce or fake food in it. it’s plain and simple – and full of vegetable goodness :).

vegetarian bolognase
FRESH ingredients are key!

FYI this recipe will make around 8 servings. I made enough for us to have for dinner, lunch and then to store some in the freezer for a ‘rainy day’. The veg that you use isn’t a deal breaker but what is really important are the flavours!


  • 4 carrots, cut in to chunks (I half, then half again then chop into chunks)
  • 1 aubergine, cut the same way as the carrot
  • 250g green peas (tinned, frozen, fresh)
  • 1 200g tin sweetcorn
  • 450g mushrooms, sliced
  • 2 courgettes, cut in to chunks like the carrot
  • 1 onion, diced (to your best ability)
  • 2 spring onions, diced
  • 2 cloves garlic
  • 1 tin of chopped tomatoes (make sure no added sugar)
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 4 tsp dried mint 
  • 1/2 tsp black pepper
  • 1 tsp cinnamon
  • 2 tsp salt
  • Oil, for cooking

The method is really simple and is down to giving the vegetables the right time to cook through.


  1. Heat 1 tsp oil on a medium heat in a big pot
  2. When hot enough, add the onion and garlic and coat in oil
  3. Once the onions start to change colour, add the hard veg: carrots, courgettes and keep stirring
  4. after 10 minutes add the mushrooms and aubergines (peas if frozen) and stir
  5. after a further 10 minutes add the tinned tomatoes and two cups of boiling water
  6. Stir and then add the seasoning/flavours, sweetcorn and peas
  7. Leave to simmer on a medium – low heat for at least 30 minutes (I left mine for an hour!)
  8. Taste as the meal is simmering and adjust seasoning to your liking, if needed
  9. I boiled some plain quinoa in the background: 1 cup quinoa : 2 cup boiling water in a small pot. Bring to the boil for 10 minutes then cover with a lid and leave to finish cooking and expand.
vegetarian bolognase
Simmering away and adding the all important flavours!

And it was as easy as that. You’ll see I’ve used a lot of mint here and that will be the influence of Mediterranean cookery. I think mint, combined with cinnamon is brilliant in food like this. I would cook a chilli in the same way but add more tomatoes, throw some beans in and some fresh chillies!

vegetarian bolognase
I’m awful at getting photos of the finished product.. simmering away again haha!

Live, Love, Create, Enjoy!

Droulla ♥♥



One thought on “Veggie Spag bowl

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s