Vegetable bolognese (vegan)
This delicious alternative to classic meat bolognese is both vegetarian and vegan – it’s packed with carrots, peppers and mushrooms.
You can also try Elly Pear’s mushroom, lentil and walnut bolognese for another vegan alternative.
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Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 large garlic clove, crushed
- 100g carrots (about 3), finely sliced
- 1 red pepper, deseeded and chopped
- 75g mushrooms, chopped
- 500g carton creamed tomatoes
- 50g broccoli, chopped
- Handful of fresh basil leaves
- 250g dried spaghetti
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Method
- Heat the oil in a large pan, add the onion and garlic and fry for a few minutes to soften but not colour. Add the carrots and cook for 5 minutes, then add the pepper and cook for a further 2 minutes. Stir in the mushrooms and creamed tomatoes and bring to the boil. Add the broccoli and basil leaves and simmer for 5 minutes or until all the vegetables are tender.
- Whizz the vegetables in a food processor, in batches, until very finely chopped. Return the sauce to a saucepan to warm through.
- Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to packet instructions. Drain and toss through the sauce to serve.
Nutrition
- 317kcals Calories
- 4.6g (0.8g saturated) Fat
- 10.9g Protein
- 61.4g (13.7g sugars) Carbs
- Trace salt Salt
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