Meat Free Bolognese

Here is number 5 in the series of One Minute...ish Videos, Nicole Fowler's Meat Free Bolognese! This dish is a twist on one of the nation's favourite recipes and is a great alternative to its meat cousin! Packed full over flavour, this is a fantastic way to lower your meat intake and can be vegan.


Serves 2

  • 1 Tbsp Olive Oil
  • 1 Onion
  • 1 Celery
  • 1 Carrot
  • 200g Mushrooms
  • 150g Meat Free Mince
  • 2 Garlic Cloves
  • 2 Tbsp Tomato Puree
  • 200ml Passata
  • 2 Bay Leaves
  • 5g Mixed Herbs
  • 10ml Soy Sauce
  • 160g Tagliatelle
  • Black Pepper
  • 2 Sprinkles of Parmesan/Vegan Parmesan
  • 5g Fresh Parsley


1. Finely dice the carrot, onions, celery and garlic.

2. Then place in a large pan on a medium heat with 1 tablespoon of oil, and add the onions, carrot and celery. Fry them for a few minutes until the onions start to go translucent.

3. Add the mushrooms and cook for 5 minutes, occasionally stirring.

4. Once the mushrooms have started to brown, add the meat free mince of your choosing and cook for around 5 minutes, stirring continuously.

5. Add the garlic, tomato puree, and passata and stir in. Add the bay leaves, mixed herbs, soy sauce, a few twists of black pepper and 150ml of water and stir thoroughly.

6. Reduce the heat and leave to reduce for 25 minutes.

7. In a separate pan, bring 500ml of water to the boil. Then add the tagliatelle and bring back to the boil. Cook for 7 – 10 minutes before draining, you’ll want it al dente.

8. Stir in the pasta into the bolognese for the last minute before serving.

9. When serving sprinkle some parmesan/vegan parmesan and some fresh parsley on top. Then enjoy your meat free bolognese!

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