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