VEGAN BOLOGNESE

DELICIOUS PLANT-BASED BOLOGNESE THAT USES AUBERGINE (OR EGGPLANT IF YOU’RE AMERICAN) AS THE ‘MINCE’.

A healthy recipe that is packed full of veggies and perfect for any night of the week.

INGREDIENTS

• 2 x aubergines
• 1 x Onion
• 1 x Carrot
• 1x Celery stalk
• 1 tsp dried parsley
• 1 x Bay leaf
• 2 x Garlic cloves
• 10 x Baby plum tomatoes
• 1 x 400g can chopped tomatoes
• 250ml Vegetable stock
• 1 x Tbsp Tomato puree
• 10 x Sundried tomatoes (use the ones that have been soaked in oil).

*SERVE WITH A PASTA OF YOUR CHOICE.

FOR THE DIRECTIONS JUST CLICK HERE TO WATCH OUR VIDEO DEMO.