Vegan bolognese sauce
Finally we can get decent and affordable plant-based mince in that has proper texture! So I’m able to make vegan bolognese sauce, that I can use for different meals – from spag bol & lasagne to stuffed bell peppers/squash, sweet potato skin and so on. I added mushrooms to my recipe, because I like their meaty texture – you can leave them out, if you’re not keen on them.
Ingredients
Method
- Prepare the mince by following the instructions on the packet. Normally you’ll need to fry or stir-fry the mince first and set aside.
- Finely chop the onion and garlic.
- Heat a spoonful of olive oil and gently sauté the onion for 8 minutes, then add the garlic and mixed herbs, then and cook for another minute.
- Meanwhile, cut the mushroom into chunks and dice the carrots. Add these to the onion and sweat them for 5 minutes under cover. If you’re using courgette, dice it, then add to the stew. Add the tomato purée and stir for a minute to coat. Pour in the chopped tomatoes and the stock. Add the bay leaf, chilli flakes (if used).
- Bring to the boil, cover then gently simmer for 25-30 minutes until the vegetables are tender and the sauce is thick and silky. Add the mince and cook for 10 minutes. If using spinach, mix it in after 5 minutes of adding the mince. Taste, and season with salt&pepper, if needed.
- Serve with pasta of your choice or use it for lasagne or stuffing vegetables.