Spicy Vegan Bolognese

June 21, 2018

Spicy Vegan Bolognese

Try this tasty Spicy Vegan Bolognese. With our lovely Nudespice Hot & Tangy blend it will not disappoint. Perfect for you vegans out there. 


  • 2 large cloves garlic, minced
  • 1 small white onion, diced
  • 1 large courgette, chopped
  • 1 medium size aubergine, chopped
  • 1.5 cups sliced chestnut mushroom
  • 2 cups Passata, salt free
  • 1 cup vegetable stock 
  • 250g lentils, cooked 
  • 1 tablespoon onion powder
  • 2 tablespoon of Nudespice Hot & Tangy blend
  • 1 cup loose packed fresh basil, chopped
  • 1/2 cup chopped parsley
  • 1 tablespoon dried oregano 
  • 2 tablespoons olive oil
  • 2 tsp cracked black pepper


    • Precook lentils according to packet instructions.
    • Heat a saucepan to medium heat and add olive oil. 
    • Add garlic and onions, stirring until fragrant and onions are translucent.
    • Add mushrooms, courgette and aubergine and stir.
    • Once the vegetables are soft, add Passata and vegetable stock and bring to boil.
    • Add spices, herbs, and lentils, reduce heat and let simmer for at least 45 minutes, adjusting seasoning.

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