This bolognese sauce can be served on pasta like in the photo, or in vegan lasagne. Or even as the base of vegan shepherd’s pie! Another bonus is that the sauce freezes well, and like all tomato based sauces it tastes even better the next day!
- Fry the finely chopped onion and garlic. Once they are softened add the soy mince, and then the blended tomatoes.
- In a separate frying pan overcook the chopped aubergines. Once ready add to the rest of the sauce.
- Add the thyme, and rosemary, then let the sauce simmer for about 15minutes. Now your sauce is ready stir in the finely chopped parsley and serve!
If making spaghetti bolognese, I recommend sprinkling some nutritional yeast and fresh parsley on top.