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Aubergine Bolognese

Vegan Chef Diary

Vegan Aubergine Bolognese Sauce

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!

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Ingredients

Ingredients for four people:
1 aubergine
1kg of fresh tomatoes (out of season use one or two cans of tomato instead)
1 big onion
4 cloves of garlic
1 sprig of rosemary
2 sprigs of thyme
Salt & pepper to taste
100g of soy mince
25g of fresh parsley

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!

Method

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.

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