Low FODMAP Vegan Bolognese Spaghetti

Try this quick & easy Low FODMAP Vegan Bolognese Spaghetti recipe at home for the family dinner to enjoy!

An incredibly delicious meal prepared with the right amount of herbs, veggies and cheddar cheese. It is a rich and tasty meal that you can serve at the dinner table. Season it with
Low FODMAP Spice Mix (Chili Seasoning Mix) and top with some grated cheddar cheese to give an extra boost to its taste. A perfect recipe for those on a strict vegan diet!

This quick & tasty meal is a perfect choice for dinner! It is loaded with the spiciness and richness of the Bolognese sauce.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: dinner, lunch

Cuisine: Italian

Keyword: fodmap vegeterian recipe

Servings: 4 people

Calories: 355kcal

Ingredients

2 carrots, finely chopped
1 leek (green part only)
1/4 fennel
3 cm parsnip
2 cans tomatoes, diced
1 tbsp sugar
1/2 tsp salt
1 tsp Low FODMAP Spice Mix (Chili Seasoning Mix)
3 tbsp garlic oil
Buckwheat pasta, as required
1/2 cup cheddar cheese, grated

Instructions

Chop the leek, carrots, parsnip, and fennel into 0.5 cm cubes.
Heat some garlic oil in a frying pan and add chopped veggies. Saute for at least 8 minutes.
Add tofu and continue to fry until cooked.
Add in the canned tomatoes, salt, sugar and Low FODMAP Spice Mix (Chili Seasoning Mix). Bring the mixture to boil for at least 20 minutes.
Mix the sauce well and serve it over the spaghetti with a topping of some grated cheddar cheese. Enjoy!

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