Meat-free Monday sorted with this healthy, high-fibre, vegan bolognese recipe!
This recipe is from Jess Sepel‘s new book: The 12-Step Mind-Body-food Reset. It’s super easy to make, affordable and can feed a crowd! Here Jess also gives ideas on how to reuse the vegan bolognese recipe in different ways.
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Tweak it
Spice it up
Add two teaspoons sweet paprika and half a teaspoon dried chill flakes to the batch of vegan bolognese while reheating, then spoon it on top of roasted and halved sweet potatoes. Serve with diced avocado and coriander leaves scattered on top.
‘Shrooms FTW
Spoon into large grilled field mushrooms, then sprinkle with a little goat’s feta.
Add ‘noodles’
Toss through zoodles and top with a few fresh basil leaves.
Give is a Shakshouka twist
Spread the batch of hot bolognese evenly in a large, deep frying pan. Make four indents in the sauce and crack an egg into each one before cooking over a medium heat until the eggs have just set. Serve with lemon wedges.
READ MORE: The World’s Easiest And Quickest Tomato Pasta Recipe
Jess is a qualified dietician and founder of JSHealth. For more delicious healthy recipes like this vegan bolognese, check out Jess’ new book!
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