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Aubergine Bolognese

Vegan Chef Diary

Vegan bolognaise

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!

Ingredients

  1. Ingredients for four people:
  2. 1 aubergine
  3. 1kg of fresh tomatoes (out of season use one or two cans of tomato instead)
  4. 1 big onion
  5. 4 cloves of garlic
  6. 1 sprig of rosemary
  7. 2 sprigs of thyme
  8. Salt & pepper to taste
  9. 100g of soy mince
  10. 25g of fresh parsley

Method

  1. Fry the finely chopped onion and garlic. Once they are softened add the soy mince, and then the blended tomatoes.
  2. In a separate frying pan overcook the chopped aubergines. Once ready add to the rest of the sauce.
  3. 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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