If you thought classic spaghetti Bolognese couldn’t be made plant-based, sustainable, and deliciously satisfying, think again! This Vegan Seaghetti Bolognese swaps out traditional pasta for Seaghetti, a nutrient-rich, gluten-free, and eco-friendly kelp pasta that cooks in seconds and brings a little ocean magic to your plate—without a trace of fishiness.
The star of the sauce? Tofu, which, when crumbled and seasoned, mimics the hearty texture of ground meat.
Ingredients
For the Tofu Bolognese:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 block (14 ounces) firm tofu, crumbled
- 2 tablespoons soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon fennel seeds, crushed (optional)
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Creamy Cashew Mozzarella:
- 1/2 cup raw cashews, soaked in hot water for 15 minutes
- 1 cup water
- 2 tablespoons tapioca starch (makes it stretchy!)
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Seaghetti:
- 1 pack of Seaghetti kelp pasta, pre-soaked
- 1 tablespoon olive oil for tossing
Instructions
1. Make the Tofu “Beef”
Drain and pat dry the firm tofu, then crumble it into small, ground-meat-sized bits. Heat 1 tablespoon of olive oil in a large pan over medium heat and add the tofu crumbles. Cook until lightly golden and crispy, about 5 to 7 minutes.
Sprinkle in soy sauce, smoked paprika, and fennel seeds to give it a deep, savory flavor. Let it soak in for another 2 minutes, then set aside.
2. Cook the Bolognese Sauce
In the same pan, heat a little more olive oil and sauté the onion and garlic until fragrant, about 3 minutes. Stir in the mushrooms and cook until soft.
Return the tofu crumbles to the pan and add the tomato paste, crushed tomatoes, vegetable broth, oregano, and basil. Bring to a gentle simmer, then reduce heat and cook for 15 to 20 minutes, stirring occasionally. Season with salt and pepper to taste.
3. Make the Cashew Mozzarella
While the sauce is simmering, blend together soaked cashews, water, tapioca starch, nutritional yeast, lemon juice, garlic powder, and salt until smooth.
Pour the mixture into a saucepan over medium heat, stirring constantly. After a few minutes, it will thicken and become stretchy—that’s the tapioca starch working its magic! Once it reaches a gooey, melty consistency, remove from heat.
4. Prepare the Seaghetti
Drain and rinse the pre-soaked Seaghetti. Toss it with a little olive oil to keep the strands separate.
5. Assemble and Serve
Plate the Seaghetti, ladle the rich tofu Bolognese on top, and spoon over generous dollops of warm cashew mozzarella.
For an extra melty, bubbly top, place the plated pasta under the broiler for 2 to 3 minutes—you won’t believe it’s vegan.
Why Choose Seaghetti?
- Nutrient-dense and packed with iodine, calcium, and magnesium – like a multivitamin in pasta form.
- Gluten-free, low-carb, and keto-friendly – so you can twirl away guilt-free.
- Sustainably sourced and ocean-friendly – because saving the planet should taste this good.
Now dig in and enjoy this kelp-powered take on a classic. And remember, if anyone asks what’s in your pasta, just tell them it’s shore-ly delicious.