Tofu Bolognese

  • 2 tablespoons nutritional yeast
  • 1 tablespoon soy sauce (gluten-free if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 350g block extra-firm tofu, drained (no need to press it)
  • 3 cups tomato sauce (700ml jar or homemade)
  • 1 pound spaghetti or pasta of choice (gluten-free if preferred)
  1. Preheat your oven to 350F (180C).  Line with parchment paper or lightly grease a large baking sheet.

  2. Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder together in a large bowl. It will make a brown paste-like texture.
  3. Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

  4. In the meantime heat the tomato sauce, and cook pasta according to package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with a sprinkle of Parmegan.


Lentil Bolognese


  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 1 rib celery finely chopped
  • 3 large carrots peeled and chopped
  • 7 cloves garlic minced
  • 6 ounce can tomato paste
  • 15 ounce can tomato sauce
  • 2-14.5 ounce cans diced Italian tomatoes
  • 2 tablespoons dried sweet basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups red lentils
  • 2 cups water


  1. Heat olive oil in a large skillet.
  2. Add onion, celery, and carrot.
  3. Cook, stirring as needed, until softened, about 5-10 minutes.
  4. Add garlic, and cook, stirring frequently, for 30 seconds.
  5. Stir in tomato paste, and cook, stirring it in, for 1 minutes.
  6. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.
  7. Stir in lentils and water.
  8. Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.


Chickpea Bolognese


  • 1 cup canned chickpeas, drained
  • 28 oz marinara
  • 2 Tbs tomato Paste
  • 1/3 cup lentils, uncooked
  • 4 cloves garlic, minced
  • salt, pepper to taste
Optional add ons:
  • 1/2 cup onions, chopped
  • 1/3 cup celery, chopped
  • 1 cup cherry tomatoes, chopped


  1. Heat a pot with a bit of olive or canola oil. Or just use a bit of vegetable broth.
  2. Add garlic, optional onions and celery. Fry everything for around 4 minutes. Now add lentils, marinara, tomato paste, and cook for 15 minutes longer.
  3. Finally add chickpeas and cook for around 5 minutes longer. After that it’s done but you can get it a bit more fancy. Time for optionals like cherry tomatoes. If you add these we increase the cooking time by another 5 minutes more.


Eggplant Cauliflower Bolognese


Yields 4-6 servings

  • 1 eggplant
  • 1 onion
  • 1/2 head of cauliflower
  • handful of white mushrooms
  • a few cloves of garlic
  • 1 1/2 jars of pasta sauce
  • salt to taste
  • 2 tbsp Italian seasoning


  1. Cut the skin off and shred your eggplant using your food pressor or large side of a grater. Set aside.
  2. In your food processor add your chopped cauliflower, onion and mushrooms. Pulse until in small rice-like pieces. (You may need to work in batches depending on the size of your food processor)
  3. In a large pan or pot add a little bit of oil or water and sauté your garlic until fragrant
  4. Add the rest of your veggies and sauté until some water has evaporated from the veggies, about 5 minutes
  5. Add your tomato sauce and spices. Simmer on medium for at least 15 minutes. Longer the better! 
  6. Serve over pasta or zoodles.


Mushroom-Walnut Bolognese


  • 2 tbsp cold-pressed olive oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, center germ removed and finely chopped
  • 450 gr. cremini mushrooms, half sliced and half cut into fine strips
  • 1 cup | 100 gr. walnuts, finely chopped
  • 2 plum tomatoes, roughly chopped
  • 2 400 ml. cans peeled, chopped tomatoes
  • 2 tbsp apple cider vinegar
  • 1 tbsp organic tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1/4 tsp ( or more ) dried chili flakes
  • sea salt & black pepper to taste


  1. Heat up the olive oil in a pot or wide sauce pan on medium heat.
  2. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent — but not brown.
  3. Add the cremini mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.
  4. Once this water has completely evaporated and the mixture is fairly dry, add all the herbs and spices, the apple cider vinegar and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.
  5. Add the chopped plum tomatoes and the canned peeled tomatoes and mix again.
  6. Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
  7. Add the chopped walnuts and cook for an extra 5 minutes.
  8. Remove from heat and serve with a serving of cooked pasta (use gluten free pasta if you are intolerant to gluten) and a sprinkle of vegan parmesan ‘cheese’!


Quorn Bologese


  • 1 tablespoon olive oil
  • 1 onion diced
  • 150 g chestnut mushrooms diced
  • 1 red, yellow or orange pepper diced
  • 200 g Quorn mince
  • 1 vegetable stock cube
  • 1 teaspoon dried oregano
  • 2 x 400g tins chopped tomatoes (I use Cirio)
  • Salt and pepper to taste
  • 300 g spaghetti (or another pasta shape)


  1. Put the onion and olive oil in a wide, deep saucepan and gently cook the onion, with the lid on for about 5 minutes – until the onion is softened but not brown. Stir occasionally.

  2. When the onions are ready, turn up the heat and add the mushrooms – fry for 2 minutes, then add the peppers and fry for a further 1 minute.

  3. Turn the heat right down again and add the Quorn mince, crumbled stock cube, oregano and seasoning. Fry for 1 minute, stirring continuously and then add the tinned tomatoes. Bring to the boil and then turn right down to a simmer.


    Black Bean Bolognese

  • 1 carrot
  • 2 celery sticks
  • 1 sweet potato
  •  2 tbsp. of coconut oil
  • 1 large white onion
  • 2 garlic cloves crushed
  • 2 tsp of ground cumin
  • 1 red chilli (save some to sprinkle on at the end)
  • 1 tsp of smoked paprika
  • 1 tsp of dried oregano
  • 2 cans of chopped tomatoes
  • 2 cans of cooked Kidney beans or black beans
  • 250ml of vegetable stock (freshly made – no sugar, no preservatives)
  • 1 tsp of salt
  • 6 courgettes


  1. Chop the carrot, celery, and sweet potato into cubes.
  2. Heat the coconut oil in a large pot, throw in the onion, garlic, cumin, chilli, smoked paprika and oregano. Cook for a few minutes and add a pinch of salt. Throw in the other veg and sauté for a few minutes.
  3. Next, pour in the tomatoes, beans,  stock and another pinch of salt. Cook for 1 hour until the beans are soft and flavoursome. Just before it’s ready, spiralize your courgettes into ribbons and steam for 2 minutes.
  4. Plate the bolognese and courgetti together and top with freshly chopped chilli.