Vegan Bolognese

Cook gently stirring for 10 mins until soft.

Vegan bolognese. The sauce has meaty weight texture and viscosity while being totally plant based. While standard Bolognese formulas rely upon meat and its natural gelatin to simmer and collapse to make the sauce silky and unctuous this vegan version gains substance from minced caramelized. To reheat loosely cover with foil and bake until piping hot throughout.

Its a filling flavourful family-friendly meal that you can have on the table in just under 30-minutesand its SO easy to make. Nutritional yeast helps to deepen the flavor and thicken the sauce. PS Veggie mince is also a great basis for chilli shepherds pie and other such dishes.

Cook for 15 to 20 minutes or until the veg is golden and softened stirring frequently. Meanwhile pour 1 tbsp oil into a large saucepan. The carrots need to be finely grated to soften and add to the texture of the ground meat texture so dont use matchstick carrots.

If you prefer your bolognese sauce to be more saucy then add more canned tomato than what we used in this recipe. Top tips for this vegan bolognese are to fry the walnutmushroomtofulentil mix until its no longer wet before you add in the tomato paste and canned tomato. 6 sun-dried tomatoes large sprig of basil.

3 large garlic cloves finely diced. Sauté the onion celery carrots and mushrooms in heated oil for about 3-4 minutes. Add the alliums and garlic.

Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil. This bolognese vegan sauce is thick savory and just the tiniest bit sweet. Linda McCartney Frys Vivera The Meat Free Farm Naturli Meat the Alternative Ocado Granose and lots of supermarket own-brands.