Vegan Bolognese
Chef: Siena and Sarah From: UK Serves: 10-12
Prep time: 20 mins Cook time: 30 mins
Ingredients
2 boxes of mushrooms
6 tins green lentils
1 onion
3 bags frozen/prepared butternut squash OR 1 large butternut squash
2 leeks
2 courgettes
5 carrots
4 Jars of Passata
1 Jar sun dried tomatoes in oil
4 cloves garlic
2-3 packs spaghetti or linguini
2-3 teaspoons smoked Paprika
1-2 vegetable stock cubes
1 fresh red chilli
1 pack Basil
1 tablespoon tomato ketchup
Salt and Pepper
Optional toppings: Mature Cheddar, Chilli Flakes
This recipe was made during one of our Food Ambassador sessions in November 2023 by Sarah and Siena.
Yes this is a vegan Bolognese but I assure you (if you’re a meat eater) that you won’t miss the meat as it’s packed with flavour and goodness.
Method:
1. Chop all the vegetables to the desired size. In this recipe, the carrots were grated and the mushrooms were blitzed in a blender
2. Fry the onion in the oil of the sun dried tomatoes until soft
3. Add the garlic and dry seasoning (smoked paprika, salt and pepper)
4. Add leeks, squash and mushrooms and stir
5. Add courgettes and carrots then stir
6. Add the passata, ketchup, stock and chopped sun dried tomatoes
7. Simmer everything until the vegetables are soft
8. Taste to check the levels of seasoning and serve with basil oil (blitz basil, oil, garlic, salt and chilli) or cheese