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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. See method
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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.
See more Vegan recipes