Vegan bolognese

Spaghetti bolognese has a special place in our family, as it was the last meal we all had together, as a family just a few days before my Mum died.  

This is a great vegan version, packed full of veg.

Serves 6


  • Olive oil
  • 1 onion (finely chopped)
  • 2 carrots
  • 4 celery sticks
  • 2 parsnips
  • 1 fennel bulb
  • 3 handfuls of red lentils
  • 12 mushrooms (sliced)
  • 2 garlic cloves (finely chopped)
  • 1 tin chopped tomatoes
  • Handful of basil (finely chopped)
  • 2 tbsp tomato purée
  • 1 stock cube
  • 175ml red wine
  • 10 cherry tomatoes, (sliced)
  • 100ml water
  • Teaspoon of balsamic vinegar
  • Salt & pepper (to taste)


    Heat a little oil in a large pan, on a low heat. Add the onions and garlic and cook for a few minutes.

    Put the carrot, celery, parsnips and fennel into a food processor and blitz until finely chopped, and resembling mince – or alternatively cut them up as small as possible.

    Add to the pan of onions along with the rest of the ingredients and stir well. 

    Increase the heat. Bring to a boil and simmer, with a lid on for 30-40 minutes stirring occasionally until the sauce thickens up.

    Serve on top of spaghetti or pasta, with a little cheese.

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