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Vegan Spaghetti Bolognese

Caroline Phelps
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

10 oz

Button mushrooms

1

Carrot, medium

3 cloves

Garlic

1

Green bell pepper

1

Onion, small

1/2 tsp

Oregano, dried

1/2 tsp

Thyme, dried

1 28 ounce can

Tomatoes

1/2 cup

Vegetable broth

16 oz

Spaghetti or regular spaghetti, dried thin

2 tbsp

Olive oil, extra virgin