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vegan bolognese recipe

Vegan Bolognese Recipe

Prep Time 10 mins
Cook Time 2 hrs 30 mins
Course Main Course
Cuisine Italian
Servings 10

Ingredients
  

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

Instructions
 

  • 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.