Vegan Bolognese



This is one of my favourite mid-week meals and a recipe I am truly proud of!

No meat substitutes. No Soya. No ‘Quorn’. 100% Fresh, plant based ingredients.

I make this sauce with a base of cauliflower and walnut to give extra bite and flavour. A lot of people have said it has a meaty texture and I can assure you, you will not miss the meat in this dish.

It really is so easy to be vegan when you can make healthy, nourishing meals like this!


1 Onion
1 Cauliflower
2 Carrots
250g White Mushrooms
3 Garlic Cloves
1 Cup Walnuts
2 Tablespoon Nutritional Yeast / Marmite
2 Teaspoon Dried Oregano
2 Teaspoons Dried Basil
½ Cup Sun Dried Tomatoes
2 Tins Good Quality Chopped Tomatoes
1 Tablespoon Tomato Puree
1 Teaspoon Worcester Sauce
125ml Red Wine (optional)
Fresh Basil
Salt and Pepper


  • Finely chop the onion, mushrooms and carrots and grate the whole cauliflower head
  • Saute / sweat the vegetables in a large, noon-stick frying pan / casserole dish in the oil.
  • Cook until soft and any water is reduced (should take about 10-15 minutes)
  • Mince the garlic cloves and stir into the mixture for 2 minutes
  • Grind the walnuts into a coarse meal using a food processor or pestle and mortar and add to the pan
  • Stir in the dried herbs, nutritional yeast / Marmite and salt and pepper
  • Finely chop the sun-dried tomatoes and add to the sauce along with the chopped tomatoes, tomato purée and Worcester sauce
  • Add 125 ml of red wine (optional) and stir
  • Reduce to a low heat and simmer for at least 30 minutes, stirring occasionally and until reduced
  • Taste for seasoning and add more if needed
  • Serve with spelt or wholegrain spaghetti, fresh basil garnish

    If you liked this recipe, keep following for my Vegan ‘Chilli-Con-Cauli’ recipe coming very soon! 🙂

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