Go Back
Big-Batch Vegan Bolognese Sauce from BOSH! on a Budget by Henry Firth and Ian Theasby

Big-Batch Vegan Bolognese Sauce from BOSH! on a Budget by Henry Firth and Ian Theasby

5 from 1 vote
Bosh!'s best vegan bolognese yet. This recipe is perfect for a large family meal or to meal prep!
Print Recipe Pin Recipe
Author: Henry Firth and Ian Theasby | BOSH!

Ingredients

  • 1 cup red lentils
  • 1 large white onion
  • 1 celery root - about 1lb 2oz trimmed weight
  • 1 leek
  • 2 celery stalks
  • 1 lb 5oz mushrooms
  • 6 garlic cloves
  • A handful of parsley stalks
  • 1 tbsp olive oil
  • 4 tbsp tomato paste
  • 4 tbsp balsamic vinegar
  • Generous ⅓ cup wine - optional
  • 4 cups vegetable stock
  • 4 14oz cans of basic chopped tomatoes
  • 2 x cinnamon sticks
  • 2 bay leaves
  • 6 sprigs of fresh thyme
  • Salt and black pepper

Equipment:

  • Large food processor
  • Large saucepan with lid
  • Freezer bags or containers

Instructions

  • Soak the lentils
  • Tip the lentils into a bowl and cover with cold water. Set aside.
  • Prepare the veg
  • Trim and roughly chop the onion, celery root, leek, celery, and mushrooms.
  • Peel the garlic.
  • Add the onion and celery root to the processor with half the mushrooms. Pulse until you have rough dice, then tip into a bowl.
  • Add the onion, leek, celery, garlic, and parsley to the processor with the rest of the mushrooms.
  • Pulse to chop, then add to the bowl with the onion and celery root.
  • Continue in batches until all the vegetables are chopped. Stir to combine.
  •  
  • Cook the veg
  • Place the pan over medium heat and add the olive oil.
  • Once the oil is hot, add the chopped veg, stir, cover, and cook over low heat for 20 minutes, stirring occasionally, then remove the lid.
  • Add the tomato paste and balsamic vinegar, scraping the bottom of the pan to get any tasty bits of caramelized veg off the bottom.
  • Add the wine (if using), stock, chopped tomatoes, cinnamon sticks, bay leaves, and thyme. Season generously. Simmer for 30 minutes.
  • Drain the lentils and add them to the pan, cover and cook for another 10-15 minutes, until the lentils are cooked.
  • Taste and adjust the seasoning, adding more balsamic vinegar if you want more sweetness and acidity. Remove the cinnamon sticks and bay leaves and you’re good to go!
  • Store
  • Allow the Bolognese to cool and then portion up and freeze lying flat as this makes it super-quick to defrost when you want a quick supper.

Notes

Find more recipes by Ian and Henry on their Facebook and Instagram.
Tried this recipe?Let us know how it was!