Happy National Spaghetti Day! Lovers of pasta unite for a day of celebration for the skinny noodles that have been, for many of us, a favorite meal since childhood. Spaghetti is one of the rare foods that I can eat cold or hot, and it always seems better the second day. To celebrate the day, I wanted to make a recipe I haven’t tried before, and a quick search returned Vegan Bolognese with Impossible Meat by The Carrot Underground. The recipe is hearty and delicious. Don’t miss a step or overthink the ingredients! Two cups per veggie may seem like a lot, but it is well worth it. The addition of the veggie stock adds a layer of depth to the flavor, and I substituted red wine vinegar for the red wine. If you don’t like Impossible Meat, substitute it with TVP or another tasty option. This is a fulfilling recipe for your weekly table, and it will certainly score at any potluck event. Everyone will walk away with a content belly. Additionally, this makes a great meal for those Meatless Mondays you may be testing out or the addition you need for your #Veganuary journey! I made a video while I cooked, and I hope you’ll check out The Carrot Underground, as it is a fantastic spot for vegan recipes. Thanks for the wonderful recipe, Connie!I am not affiliated with The Carrot Underground. I simply think they deserve a shout out for their great information! Check out the products I used below!
Vegan Bolognese with Impossible Meat








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