Easy Vegan Bolognese Recipe
A very quick, throw-together dinner for when you’re late back from swimming lessons. You’ll just need a few cupboard/freezer basics to get it together quickly.
It can be a great dish to get loads of servings of vegetables in as well as beans/legumes.
Print the recipe below.
Bolognese cupboard basics
There are plenty of good makes to choose from. The one I used in the picture was Clearspring Soya Mince (picture below) which is dried and minimally processed and needs 10 minutes rehydrating. There are also good ones you can use straight away such as the Vivera brand mince (which can be frozen) and Meat the Alternative (which is frozen). Be careful with some of the brands as they can be quite processed and have a long list of added ingredients. I try and steer clear of these.
A serving of beans or lentils is very important for a healthy diet. Tinned beans (some ideas are haricot, butter beans mashed up, or cannellini) only need heating up. Half a cup of red lentils don’t take long to cook or a tin of beluga lentils. Biona or Mr Organic are great brands for these and have BPA free lining in their tins.
I had some home made sauce from an earlier batch cook. I like The Cook & Him recipe. If you don’t have any a jar of good quality sauce is perfectly acceptable. I like the Le Conserve Della Nonna Tomato & Basil Pasta Sauce, Organico Tomato & Basil Sauce or Mr Organic Bolognese Sauce. There’s loads out there. Just check the ingredients for any weird ingredients or loads of sugar.
I recommend this homemade recipe from The Cook & Him
You can use any mix of vegetables you’ve got handy. For ideas use, carrot, onion (especially if these aren’t already in your sauce), courgette, minced kale (process it), mushrooms. The picture shows roasted aubergine.
Try a wholewheat or one of the pastas made from beans like chickpea or pea pasta.