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.


  • 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.