Aubergine Bolognese Sauce

Vegan Chef Diary

Vegan Aubergine Bolognese Sauce

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


  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 15 minutes. Now your sauce is ready stir in the finely chopped parsley and serve!

Did you like this recipe? Check out this tasty puy lentil bolognese too!

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