This aubergine bolognese sauce can be served on pasta or in vegan lasagne. It even works 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!
Serves 4
Prep time: 15 minutes
Cook time: 15-20 minutes
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
Did you like this recipe? Check out this tasty puy lentil bolognese too!
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