Vegan Fuss-Free Bolognese
Sometimes what you need is a bowl of bolognese... and this recipe is so easy and full of flavour, that I'm sure it will become a favourite. This recipe is a vegan adaption of my granddad's recipe and he definitely new how to make a bolognese - I'm going through a phase where all I want to eat at the moment is this and I've had it every day for the past week!
Whether you're vegan or not, we all enjoy a bolognese. So this recipe will mean that you can still enjoy it, just without the meat - it's such a great staple to have in your recipe book. The sauce isn't too rich, but is full of flavour and thick from the gravy. It can be easily added to with extra veg for more flavour, or enjoyed as it is, so you can change it every time. With only a chopping board and a frying pan needed, this bolognese requires no fancy equipment... and what's better? It can be made in less than an half hour and can be made ahead of time!
Can I use a different mince?
You can use whatever mince you prefer... there are so many different vegan minces available to us, that you are almost guaranteed to find one that you love. Whether you choose a vegan alternative to 'pork' mince or 'beef' mince, or go for a substitute like dried soya mince, you won't miss your 'meaty' bolognese. You can choose based on the taste or the texture of the mince, so it's best to try a few to find your favourite.
What does the marmite do?
This is a little secret ingredient that adds depth of flavour to your bolognese sauce, as well as helping boost the 'meaty' flavour!
What gravy should I use?
This is totally up to you... I like to use gravy granules that are added to water, as I can choose the thickness of the gravy and therefore the bolognese sauce. For flavour, I like to go for a vegan 'beef' gravy, which helps with giving a 'meaty' flavour to the bolognese.
Can I add other veg?
Of course, you can add whatever veg you like. Carrot and courgette are particularly nice in a bolognese... I like to dice them (quite small) which adds to the 'meaty' texture, as well as adding flavour and goodness to the meal.
Do I need any fancy equipment?
Nope not at all! All you need is a chopping board, knife and a frying pan. This is a 'throw it all in one pan' meal, which means that's all we need!
How do I store this bolognese?
This bolognese should be stored in an airtight container. It's best to store this in the fridge in the airtight container, to make sure it stays fresh. It can be stored in the fridge for up to a week, which means it's perfect for meal prep as it can be made ahead of time and reheated - just make sure that it's fully heated through when it's reheated.
What goes into this fuss-free vegan bolognese?
Onion - we all love an onion in our meals... it adds a little sweetness to the sauce and adds to the base flavours.
Mushrooms - not only do they taste great, but they can often have a 'meaty' taste and texture, which is good if you would like a 'meaty' bolognese.
Gravy - this creates the bulk of the bolognese sauce and depending on what sort of gravy you choose, it can decide the richness and thickness of the sauce.
Chopped Tomatoes - we can't have bolognese without tomatoes!
Tomato Purée - this just adds a little more of a tomato flavour.
Marmite - this is a great addition, as it adds depth and boosts the 'meaty' flavour of the sauce.
Dried Soya Mince - I like to use a dried soya mince as it absorbs the sauce and expands, creating a texture quite similar to beef mince, which gives the typical bolognese texture. But you can use whatever 'mince' you like!
Mixed Herbs - this just boosts the flavour of the sauce.
Sometimes what you need is a bowl of bolognese... and this recipe is so easy and full of flavour, that I'm sure it will become a favourite. This recipe is a vegan adaption of my granddad's recipe and he definitely new how to make a bolognese - I'm going through a phase where all I want to eat at the moment is this and I've had it every day for the past week!
Whether you're vegan or not, we all enjoy a bolognese. So this recipe will mean that you can still enjoy it, just without the meat - it's such a great staple to have in your recipe book. The sauce isn't too rich, but is full of flavour and thick from the gravy. It can be easily added to with extra veg for more flavour, or enjoyed as it is, so you can change it every time. With only a chopping board and a frying pan needed, this bolognese requires no fancy equipment... and what's better? It can be made in less than an half hour and can be made ahead of time!
Fuss-Free Vegan Bolognese
Total Time : 25 minutes
Preparation Time : 5 minutes
Cooking Time : 20 minutes
Serves : 4 servings
Ingredients
1 Onion, diced
280g Mushrooms, sliced
1/2 litre (500ml) Gravy
400g Chopped Tomatoes (1 tin)
2 tbsp Tomato Purée
1 tbsp Marmite
100g Dried Soya Mince
Pinch Mixed Herbs
Method
Melt some butter in a pan on a medium heat, then add the diced onion and sliced mushroom. Mix with the melted butter until they're all coated and leave them on a medium heat to sauté, for around 5 minutes.
Pour in your gravy followed by the chopped tomatoes, tomato purée and marmite, mixing with the onion and mushrooms, until they're all combined.
Once combined, add in the dried soya mince and mix until it's all coated in the sauce. Leave to simmer for around 10 minutes, until the soya mince has absorbed the liquid and the bolognese has thickened (add some water to loosen the sauce if it’s too thick for your liking).
Once the soya mince has absorbed some sauce and it's thickened, sprinkle some mixed herbs in and stir until combined.
Then serve with pasta or spaghetti with some dairy-free parmesan and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
