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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 600 g plant-based mince
  • 1 large onion
  • 2 stick of celery
  • 2 cloves of garlic
  • 1 tsp Italian herbs mixture
  • 100 g mushrooms
  • 2 carrots
  • 1 courgette or 100g spinach
  • 2 Tbsp tomato purée
  • 1 tin chopped tomatoes
  • 500 ml stock
  • 1 bay leaf
  • Salt and pepper
  • Chili flakes optional
  • Olive oil

Method
 

  1. 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.
  2. Finely chop the onion and garlic.
  3. 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.
  4. 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).
  5. 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.
  6. Serve with pasta of your choice or use it for lasagne or stuffing vegetables.