Vegan bolognese with tagliatelle

This comforting vegan bolognese has bags of flavour thanks to a secret ingredient, it’s easy to make and it’s filling, gluten-free and freezes well too.

VEGAN BOLOGNESE SAUCE
25 g / 1 oz dried porcini mushrooms
1½ cups natural dry soy mince (TVP)*
1 vegan stock cube
2 tbsp / 30 ml olive oil
1 medium onion, finely diced
4 large garlic cloves, finely diced
1 long celery stalk, very finely diced
2 small carrots, very finely diced
1 sprig rosemary, leaves chopped finely
1/3 tsp grated nutmeg
1 tsp smoked paprika
approx. 1 tsp salt, adjust to taste
1 cup / 240 ml vegan red wine
1 heaped tbsp tomato paste
½ tsp chilli flakes, adjust to taste
1 tsp Italian mixed herbs
2 x 400 g tins quality chopped tomatoes
1 tbsp sugar (optional, adjust to taste)
black pepper, to taste
REMAINING INGREDIENTS

fresh parsley, to garnish
vegan hard cheese, to garnish
400 g dry tagliatelle (GF if required), cooked

View the full recipe at Lazy Cat Kitchen →