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Vegan Bolognese Sauce

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This is a no-meat version of the popular spaghetti bolognese sauce, but don’t stop at “spag bol” – you can use it in lasagne, moussaka, potato bake, cabbage rolls etc…

The secret of a rich “meaty” taste: time! The longer you simmer it for, the better the taste. 45 minutes is minimum, 60 minutes is ideal.



    Step 1

    Quarter the onion and mushrooms and whizz in a food processor for 10 seconds until everything is kind of shredded (there should be no big lumps).

    Step 2

    Heat the oil in a deep non-stick pan, add the onion and mushroom mixture and fry, stirring, for a few mins.

    Step 3

    Sprinkle in the flour, stir well and slowly pour in the vegetable stock.

    Step 4

    Put the chickpeas into a food processor and whizz for a few seconds, they need to be minced but still have a coarse texture. Add them to the pan.

    Step 5

    Add the tomatoes or passata, garlic, sugar and yeast extract, cover and cook on a low heat – the longer you cook it the better the taste (generally about 45-60min). Stir every so often so the sauce doesn’t stick to the bottom of the pan, adding more water if necessary.

    Step 6

    Finish the sauce by stirring in some chopped parsley and salt to taste.

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