We all have our favourite recipe for a good bolognese sauce, one we have used for many years and fed our families with, I know I did.
Times changed and firstly I became coeliac and then I switched from being vegetarian to vegan. I did not want to lose delicious meal from my recipe repertoire.
My first attempt was based around vegetables and lentils but I did want to also have a vegan mince-based sauce. This sauce is
- Thick
- Rich
- Delicious
- Versatile
- Aromatic
You can use this sauce in a pasta bake, with spaghetti, on a jacket potato or even use it in a vegan lasagne.
Can I freeze this?
Yes you can. I make this as a batch recipe for myself. It also keeps in the fridge in an airtight container for up to 3 days.
Ingredients needed
1 Mirepoix
This combination of onion, carrots and celery forms the base of many a good stew, casserole or meat sauce.
2 Vegan Mince
You have so many to choose from here, you can use soya mince, Quorn, frozen vegan mince or fresh ones such as beyond mince. Equally vegan meat like burgers can also be used. Most supermarkets have their version. Use whatever you have on hand even a combination of mince and burgers.
3 Wine
The alcohol is mostly burned off in the cooking. If you ask in any supermarket they can provide you with vegan wine in either red or white, do not be tempted to use cooking wine.
4 Tomato puree
Any tomato puree will do here
5. Mushroom
I have put these down as optional as they are not normally in a traditional bolognese sauce. Chestnut or white button mushrooms would be ideal finely chopped. You could add less meat and bulk it up with mushrooms.
6 Oat or oat cream
I have always used milk in my bolognese. I think it cuts through the acidity of the red wine and tomatoes. It also provides a creamy sauce.
Vegan Bolognese Sauce
Spaghetti Bolognese
A rich tomato based sauce that can be used in many ways such as in a pasta bake, spaghetti bolognese or even on a jacket potato.
Vegan, vegetarian and gluten-free
Ingredients
Instructions
- Add the oil to a large and heat. Once the oil is hot ass the celery, carrot and onion, season and cook stirring occasionally. Cook for around 8 minutes and then add the mince.
- Break down the mince using a whisk (Yes it does work) and cook until slightly browned and broken down into little bits
- Add the wine and cook until all the liquid has evaporated , the alcohol needs to be cooked off to avoid having a raw bitter alcohol taste.
- Next, add the tomato puree, bay leaf and nutmeg, cook for 5 more minutes and then add the stock, the chopped tomatoes from a tin(no liquid) milk and some salt.
- Reduce to a low simmer with the occasional bubble coming to the surface. Cook uncovered for an hour and 15 minutes. If you find it is starting to become a little dry then add the juice from the tin of tomatoes. Taste and then season to taste.
Notes
- 1. Feel free to use whatever vegan mince you prefer, you could also use meat style beef burgers if you have them in the freezer, such as Beyond burger.
- Vegan Cottage Pie
- Smoky Red Lentil & Carrot Soup
- Soft Gluten-Free Bread Rolls
- Hearty Vegetable & Ale stew with Dumplings
- Cream of Mushroom Soup
If you decide to give this recipe a try, please don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.
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