We’ve given everyone’s favourite pasta dish a vegan makeover with this veggie mushroom and aubergine spaghetti Bolognese recipe. Packed with flavour from red wine, balsamic vinegar and oregano, you won’t know the meat is missing from this rich sauce.
- Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrot and cook gently for 10 mins, stirring regularly, until softened. Pour in the wine and let it reduce for 2-3 mins then stir in the garlic, tomato purée, vinegar and oregano. Cook for 1 min, then add the mushrooms, aubergine, lentils, chopped tomatoes, stock cube and 200ml water.
- Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40-50 mins until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
- Meanwhile, cook the pasta to pack instructions. To serve, stir the soy sauce and almond milk into the sauce and spoon over the drained pasta. Garnish with a few fresh basil leaves, if you like.
Tip: Any leftovers make a tasty topping for jacket potatoes or roasted sweet potatoes. Chill completely and keep in an airtight container in the fridge. Reheat until piping hot to serve.
Freezing and defrosting guidelines
Freeze the Bolognese only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat, loosely cover with foil and bake until piping hot throughout.
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