Can't Believe No-Oil Vegan Bolognese (Easy Recipe)

Let’s get to work! Below, I’ve put together a list of ingredients that I typically use to create the bolognese of my dreams—

Onion. Use this minced. The onion forms the foundation of the flavour. And, as a bonus, it is an antioxidant powerhouse.

Garlic. Use minced cloves. Paired with onion, garlic sets the savoury undertones of the dish. And it’s incredibly immune-boosting, too!

Red wine. Alternatively, you can use red wine vinegar. This ingredient cuts right through the richness of the sauce. Plus, it adds a splash of acidity as well as a subtle depth to the flavour.

Homemade soya mince. This plant-based protein mimics the texture of ground meat in bolognese. If you’re on the go, store-bought will do as well. (Look for TVP (textured vegetable protein) or canned brown lentils in the grocery store).

Herbs (Oregano, Rosemary, Thyme, Parsley): The Italian dream team! These fragrant herbs add complexity to the recipe. They do so by adding earthiness to the flavours. Use fresh whenever possible, but dried herbs work well, too. Taken together, these herbs are powerful antioxidants—and also have antibacterial properties. 

Marmite. Alternatively, you can use any yeast extract melted in vegetable stock. Marmite is the secret umami weapon. Its strong, savoury flavour adds that meaty touch to your vegan bolognese recipe.

Tomatoes. Use these chopped—or directly homemade marinara sauce. Tomatoes form the base of the sauce (also one of the reasons why it works so well with pasta). Studies show that the lycopene content in tomatoes can reduce the risk of cancer and improve heart health. 

Sun-dried tomato puree. Standard tomato puree will do the trick, too. This ingredient is a concentrated tomato flavour bomb!

Oat milk. I love adding a touch of creaminess to my recipes while bypassing additional fats with plant-based milk. And, for bolognese, oat milk is always my go-to. You can also consider soy or almond milk.

Balsamic vinegar. The flavours in this recipe are balanced with balsamic vinegar. It adds a blend of acidity and sweetness to the flavour profile.

Red chilli. This can be fresh or dried—or can be omitted altogether for a milder dish. I love it in all my recipes to bring in the heat 🥵

Uncooked wholemeal spaghetti. This is a source of fibre and complex carbohydrates. And you know what that means—it’s a great meal for weight loss journeys, too. 

Basil. This will be used as a finishing touch towards the end of the recipe. So, you want to use it fresh for the best taste.

Salt and pepper. Use this as per your taste preference.