– olive oil – onion – carrot – celery – garlic – vegan mince or lentils – tomato puree – dark soy sauce – tomatoes – vegan Worcestershire sauce – vegan beef stock powder – bay leaf – sea salt and black pepper – sugar – pasta
First, to get the vegan bolognese going, we're going to fry up our soffritto. It starts with onions, then garlic and then followed by carrot and celery. Cook them for at least 5 minutes
Add the garlic and fry for a further two minutes then add the vegan mince and fry for 5 minutes. Stir in the tomato puree, dark soy sauce, vegan Worcestershire sauce and can of chopped tomatoes.
Fill the empty can of chopped tomatoes up with boiled water and stir in the vegan beef flavour stock powder. Add to the saucepan and stir to combine.
Bring the sauce to a simmer then stir in the bay leaf, salt, pepper and sugar. Cover with a lid and leave to simmer for 30 minutes. Cook your pasta according to the packet instructions.
Serve with extra black pepper, a sprinkle of fresh parsley or your favourite vegan parmesan.