Vegan Bolognese

Vegan Bolognese

We’re getting right into the winter weather here in Perth and I’m finding myself leaning towards comfort foods rather than fresh salads and the like. Some traditional comfort foods can be a little unhealthy, which is why I love remaking my old favourite wintery classics with a vegan twist. My go-to dinner at the moment has been this mushroom bolognese – it’s sure to impress your vegan and non-vegan family and friends alike! I hope you love it!

Lisa x

Hearty Vegan Bolognese


  • 1 tbsp oil
  • 1 brown onion, diced
  • 1 clove garlic, minced
  • 500g white mushrooms
  • 2 carrots, peeled
  • 4 tbsp soy sauce
  • 3 tbsp tomato paste
  • 1 can crushed tomatoes
  • 1 tbsp Italian herbs
  • 250g pasta of choice
  • Handful spinach, chopped
  • Parsley to serve


  1. Heat oil in a pan over medium-high heat and add in onion and garlic. Saute until soft and fragrant.
  2. Add mushrooms to food processor and pulse until minced. Remove and place in a separate bowl and do the same with carrots.
  3. Add mushrooms and carrots to pan. When soft, add soy sauce and tomato paste.
  4. Add in can of crushed tomatoes and Italian herbs and simmer over medium heat for 5-10 minutes, or until sauce is slightly thickened.
  5. Meanwhile, cook pasta according to instructions on packaging. When cooked to your liking, remove from heat and drain.
  6. Take sauce off heat and stir through chopped spinach until slightly wilted. Add salt and pepper to taste.
  7. Mix pasta through sauce and serve with fresh parsley.
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