The Ultimate Vegan Bolognese

AuthorKarenDifficultyBeginner

An ultimate vegan bolognese that tastes like the real thing! Using Beyond Mince, Omnipork Mince and This Isn't Bacon for lardons. And freezes well too for busy workday meals.

Yields1 Serving
 2 packets Beyond Mince
 1 packet Omipork Mince
 75 vegan lardons (suggest This Isn't Bacon)
 1 tsp mixed herbs
 Worcester sauce
 2 tbsp olive oil
 1 tbsp tomato paste
 23 garlic cloves minced
 500 ml vegan stock (suggest x)
 black pepper
 2 bay leaves
 3 sprigs celery
 1 medium brown onion diced
 4 medium carrots
 to taste
 1 cup mushrooms diced
 2 cans tinned tomato
1

Get all your ingredients together ready to cook.

2

Fry the Beyond Mince and and Omnipork until brown. Remove from pan.

3

Fry the lardons in a saucepan until nice and cooked and remove from the pan. I used 1/2 a packet of This Isn't Bacon rashers and chopped them up into pieces.

4

Fry the chopped onion until nicely brown with the olive oil.

5

Add the diced carrot, celery and mushrooms and fry for 5 Minutes until medium cooked through. Add a dash of water if mix seems too dry.

6

Pour in the tinned tomatoes, vegan stock, tomato puree, bay leaves, lardons and dried herbs and stir through.

7

Cook on a low to medium heat for 2-3 hours in a pot/dutch oven. Alternatively you can also make this in a slow cooker for about 4 hours on a low heat but keep the lid off for the last hour so the sauce thickens up. Now add pepper and salt to taste as desired.

8

Serve with cooked pasta and freeze the rest for an easy weekday meal.

Ingredients

 2 packets Beyond Mince
 1 packet Omipork Mince
 75 vegan lardons (suggest This Isn't Bacon)
 1 tsp mixed herbs
 Worcester sauce
 2 tbsp olive oil
 1 tbsp tomato paste
 23 garlic cloves minced
 500 ml vegan stock (suggest x)
 black pepper
 2 bay leaves
 3 sprigs celery
 1 medium brown onion diced
 4 medium carrots
 to taste
 1 cup mushrooms diced
 2 cans tinned tomato

Directions

1

Get all your ingredients together ready to cook.

2

Fry the Beyond Mince and and Omnipork until brown. Remove from pan.

3

Fry the lardons in a saucepan until nice and cooked and remove from the pan. I used 1/2 a packet of This Isn't Bacon rashers and chopped them up into pieces.

4

Fry the chopped onion until nicely brown with the olive oil.

5

Add the diced carrot, celery and mushrooms and fry for 5 Minutes until medium cooked through. Add a dash of water if mix seems too dry.

6

Pour in the tinned tomatoes, vegan stock, tomato puree, bay leaves, lardons and dried herbs and stir through.

7

Cook on a low to medium heat for 2-3 hours in a pot/dutch oven. Alternatively you can also make this in a slow cooker for about 4 hours on a low heat but keep the lid off for the last hour so the sauce thickens up. Now add pepper and salt to taste as desired.

8

Serve with cooked pasta and freeze the rest for an easy weekday meal.

The Ultimate Vegan Bolognese
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