I’ve come up with a couple of vegan Bolognese recipes over the years, that usually have a few extra ingredients in them, such as butternut squash or sweet potato. This Bolognese recipe I wanted to keep as traditional as I could, without any embellishment. I also wanted to make a very rich tomato sauce, which is why this one not only has canned tomatoes, but also fresh (vine-ripened), sundried and tomato puree, all of which help to really intensify the tomato flavour.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
I also wanted to make a lot of it. Batch cooking is great for when you have a busy week ahead and you know you’ll be left with little time for making meals during the week. This recipe makes about ten portions, which will serve a whole family for a couple of evenings, or one or two of you for a good while longer. Use fresh vegan mince if you want to freeze it, as you shouldn’t refreeze produce that has already been frozen and defrosted. It will say on the packet whether it’s suitable for freezing or not. It will also last a good five days in the fridge if you think you can get through it that quickly. I used about half for a family meal and then froze the rest in smaller portions to have at our leisure.
Rather than fresh basil, which can be quite expensive when using a lot of it, I elected to use a vegan pesto. Morrison’s has a new Plant Revolution range, which also includes a jar of pesto that is £1 at the time of writing, making it quite an affordable way of getting the basil flavour into your Bolognese.
This recipe uses a lot of canned tomatoes. I used a 2.5 kg tin (the sized used in restaurants), which I got from Macro, but you don’t have to go to this length. Just make the weight up with regular sized canned tomatoes (you’ll need 6).
If you don’t fancy making this full recipe, then feel free to half it, or even make a third if you prefer.
Vegan Bolognese Recipe
Easy to make gluten-free.
- 50 ml olive oil
- 3 red onions sliced
- 2 sweet peppers sliced
- 6 cloves garlic chopped
- ½ tsp dried chilli flakes
- 800 g vegan mince use gluten-free variety if requited
- 5 medium vine-ripened tomatoes cut into wedges
- 220 g sundried tomatoes with a little of their oil, chopped
- 200 g 1 tube tomato puree
- 200 g vegan pesto
- A large handful fresh parsley chopped
- 50 ml vegan Worcester sauce
- 2 vegan stock cubes
- 2 ½ kg 6 regular cans canned chopped tomatoes
- 2 tbsp sweet paprika
- 1 tsp hot paprika
- Salt to taste
- 50 ml maple syrup
- You’ll need a large saucepan to make this full recipe. Heat the olive oil in the largest saucepan you have and fry the onions for 5-6 minutes, stirring often. Add the peppers and cook again for another 5 minutes or so, until all have softened. Now put in your garlic and chilli flakes and give it another 3-4 minutes.
- Put in the vegan mince and cook through, keep stirring throughout and don’t let it stick. This will take about 8 minutes.
- Now add the tomato wedges, sundried tomatoes (along with the oil), tomato puree and pesto, stir through and cook down for another 5 minutes or so to allow the tomatoes to soften. Full flavour is achieved by using ripe tomatoes, so if you have a local supplier, get tomatoes from them rather than the supermarket, which tend to be underripe.
- Now put in the parsley, Worcester sauce and stock cubes, pour in the canned tomatoes and the rest of the ingredients. Bring to the boil and simmer gently for about 2 hours, stirring from time to time. Serve with your favourite pasta.
JOIN MY PATREON MEMBERSHIP SITE
RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING LESSONS
Continuing with my obsession with vegan sausages, this New Potatoes with Vegan Chorizo Sausages is another way of throwing together a simple meal using a couple of pre-made ingredients. In this instance: sausages and pesto. The chorizo style of vegan sausage works best for this recipe, which, along with the pesto, gives the whole dish
The weekend is most definitely a time for a putting a little more effort into your breakfast, for taking a few moments away from the weekday rush of getting the kids ready for school and yourself ready for work. It’s a time to not have to guzzle down cereal, or chew on burnt toast that
A dry vegetable curry is a new concept for me, having always had curries that are full of sauce. The possibilities for a dry curry are as varied as those for a sauce one, the only real difference is that you omit the liquid. This omission can also make the cooking time shorter, which is
This vegan sausage and kale curry is ready to eat in just under an hour. It uses very simple ingredients, with just a few spices that you can pick up from your local supermarket and have on hand for future dishes. You can use frozen or fresh vegan sausages, and if you’re not a fan
Vegan shortbread is actually really easy to make. So easy, in fact, that once you see how much the payoff outweighs the work you’ll be making it all the time. You can buy vegan shortbread these days, which is fine for when you’re feeling lazy or want an immediate sweet snack, but the full flavour
Mooli, or Daikon, is a mild-flavoured white radish native to East Asia. It is used throughout the region in a variety of different ways, from pickles, salads and garnishes to soups and other hot meals. You can pick it up now in lots of places here in the UK. Your local greengrocer will often stock