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Classic Vegan Bolognese
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Classic Vegan Bolognese

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
Suitable For 6m+

Ingredients

  • 250 g mushrooms (finely diced)
  • 1 large onion (finely diced)
  • 3 tbsp olive oil
  • 6 cloves garlic (minced)
  • 200 g textured vegetable protein
  • 750 ml vegetable stock (low salt if possible)
  • 2 tbsp Italian herbs
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1 x 400g can of brown lentils (drained and rinsed)
  • 2 tbsp nutritional yeast
  • 1/2 tbsp raw sugar (omit under 12 months)
  • 1 tbsp soy sauce (omit under 12 months)
  • 1 tbsp balsamic vinegar (omit under 12 months)
  • 140 g tomato paste
  • 1 x 800g can of diced tomatoes
  • 500 g pasta (of choice)

Instructions 

  • Heat olive oil in a large pan over medium-high heat. Add the mushrooms and onion and cook for 5 to 7 minutes until softened.
  • Add the garlic and cook for 2 minutes until fragrant.
  • Stir in the TVP and vegetable stock. Allow it to absorb the liquid for 1 minute.
  • Add the Italian herbs, oregano, basil, lentils, nutritional yeast, raw sugar, soy sauce, balsamic vinegar, tomato paste, and diced tomatoes. Mix well to combine.
  • Reduce heat to a simmer and cook for 15-20 minutes to deepen the flavours. Alternatively, let the mixture sit for up to 1 hour, then reheat before serving.
  • While the sauce cooks, cook your choice of pasta according to the packet.
  • Once cooked, serve the bolognese over your pasta of choice.

Storage

Store in the fridge for 3 days or freezer for 2 months