Vegan Bolognese


  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 200g mushrooms, finely diced
  • 1 small aubergine, chopped into small cubes (approx. 1cm x 1 cm)
  • 200g tempeh, crumbled
  • 3 cloves garlic, minced
  • 10 rehydrated sun-dried tomatoes, chopped
  • 50ml red wine vinegar
  • 250ml vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 350g baby tomatoes or can tinned tomatoes
  • 2 Tbs Tomato puree


  1. In a large sauté pan or skillet over medium heat add the onion, carrot, mushrooms and aubergine. Sauté for a few minutes.
  2. Add the tempeh, garlic, sun-dried tomatoes, tomato puree red wine vinegar, vegetable stock, tomatoes and dried herbs. Stir well to combine, cover and simmer for 10 to 12 minutes until the aubergine is soft. Stir occasionally for even cooking and to prevent vegetables from sticking to the pan.
  3. Serve with pasta