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Vegan Bolognese

by | Jan 9, 2018 | Mains | 0 comments

The most common question I get asked is ‘how do you get your kids to eat plant-based meals?’

We are doing it slowly. One meal at a time. This versatile plant-based bolognese is simple to make, free of grains and legumes, full of flavour and tastes like traditional mince. My boys gobble it down without even raising an eye-brow.

It’s great on spaghetti, made into cottage pie with mashed sweet potato, layered in a lasagna, wrapped in a tortilla with greens or served on nacho chips.


250g mushrooms, sliced

1 large onion, chopped

1 red pepper, diced

2 teaspoons crushed garlic

2 tablespoons dried oregano

1 tablespoon onion powder

½ teaspoon garlic powder

1 teaspoon dried mint

½ teaspoon paprika

Pinch of ground clove

1 teaspoon sea salt or Himalayan salt

¾ cup red wine

400g tomato purée

1 tablespoon coconut sugar


Heat a dollop of oil in a saucepan over medium heat.

Add the mushrooms, onion, pepper, garlic, herbs, spices and salt to the heated pan and gently fry until the mushrooms have sweated and browned.

Add red wine and simmer until the wine has reduced.

Add the tomato puree and coconut sugar and simmer for 5-10 minutes.

Take off hot plate and cool.

Taste. Play with flavour and seasoning according to your preference.

Once cool enough, pour into a food processor and process the ingredients until it resembles mince. Be careful not to over do it as it will turn to a smooth sauce.

If making nachos, spoon mince on gmo-free nacho chips and add vegan cheese. Grill for a few minutes until the cheese has melted and the nachos are crisp.

Serve with guacamole, coriander and pickled chilli.



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