How to make VEGAN BOLOGNESE | Fiona's Food for Life

Chop the onion into small pieces and add to the slow cooker or saucepan.

Crush 2 cloves of garlic and add to the onions.

Chop the aubergine coarsely and blitz it in a food processor, then add to the cooker.

Chop 3 carrots, blitz them in the food processor, and add to the cooker.

Break cauliflower into florets, blitz in the food processor, and add to the cooker.

Half the chestnut mushrooms and add to the cooker.

Chop the celery, blitz it in the food processor, and add to the cooker.

Add 300 grams of cherry tomatoes and fresh thyme leaves to the cooker.

Rinse a tin of green lentils and add to the mixture.

Season with plenty of pepper and salt, and add about 2 tablespoons of Bragg Liquid Aminos.

Stir everything well and cook on low in the slow cooker for 6-8 hours or in a saucepan for about 20 minutes.

Spiralize courgettes to make courgetti and chop them into smaller pieces for easier serving.

Serve the hot vegan bolognese on top of the raw courgetti.

Equipment Needed

Spice Level:

Dietary