Best ever vegan bolognese


Not exactly an Italian spaghetti bolognese… I only had bow tie pasta in the house – the tweest of all the pasta shapes – so have fully broken away from tradition with this recipe!

You can make this recipe with whatever faux mince you would like, I always use Suma’s TVP mince because it only has three ingredients and I think it has the best texture – it isn’t trying too hard to become meat like some brands. It is available from most Co-op supermarkets and I’ve seen it in all kinds of health shops including Holland and Barrett. If you want ultimate comfort food and a good nostalgic taste, then this is the recipe for you. Even if you eat meat and are trying to cut down (beef is the least environmental meat after all) you will enjoy this!

Note: The packaging for TVP asks you to soak it before use but I have always added it in dry and it has always been fine! The choice is yours.


  • 1 onion, diced
  • 1 carrot, diced
  • 1 pepper, diced
  • 1 clove garlic, minced
  • 1/2 bag Suma TVP mince, frozen Quorn mince or similar product
  • 1-2 handfuls mushrooms, diced
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • Good whack of Henderson’s Relish, or other vegetarian Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp oregano or mixed herbs
  • 1 tsp marmite
  • Gulg of red wine, if you have any


  1. Fry the onion in a little oil for 5-10 mins until softened then add in the carrot, pepper and garlic and fry for another 5 mins. Add in the mushrooms and cook for another 5 mins.
  2. Sprinkle in the TVP and mix into the veg. Cook for a few minutes before adding the chopped tomatoes and stir.
  3. Add in the tomato puree, Henderson’s Relish, soy sauce, herbs, marmite, red wine (optional) and seasoning. Simmer for 20 mins to let all the flavours develop but feel free to cook for even longer. If it is too wet, turn the heat up and cook for a further 5-10 minutes, stirring to stop it from sticking to the bottom. It should reach a thickness and consistency similar to meaty bolognese.
  4. Serve mixed through pasta or on a jacket potato with cheese or nutritional yeast for perfect comfort food.

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