Vegetarian Bolognaise

This is a recipe, handed down by Graham's mum. It is one of the first recipes she gave me. She had years of experience cooking vegetarian recipes when I met her and has passed on some good tried and tested meals!

I love eating at their house, unfortunately for us they have moved to Cyprus, so we aren't able to visit so often!

This is a great, cook-on-the-weekend and freeze-it option. Handy after those late nights at work!

Vegetarian Bolognaise


1 large onion, finely chopped
1 large carrot, finely chopped
250g mushrooms, finely chopped

2 cloves garlic, finely chopped
100g soya mince/200g frozen soya mince
1 pint vegetable stock (3 stock cubes)
1 tin chopped tomatoes
1 glass red wine
100g tomato puree
1 tbsp olive oil
1 handful freshly torn basil
salt & pepper to taste
freshly (veggie or vegan) grated parmesan 


  1. Fry the onion and garlic in the olive oil until translucent. Add the carrots and cook until tender, then add the mushrooms and cook for a few more minutes.
  2. Add the soya mince and stir in well. Pour in the vegetable stock, chopped tomatoes and wine, stir in. Bring to the boil and simmer for 20 minutes.
  3. Add the tomato puree and simmer for another 10 minutes. Taste and season with salt & pepper. Scatter in some torn basil at the last minute.
  4. Serve with freshly cooked spaghetti or penne. Grate some black pepper and vegetarian parmesan over your dish before serving.

Serves 4

I usually serve this with spaghetti and put the leftover sauce in the fridge for later in the week, when I serve with penne, which is my favourite way of eating it. Graham likes his sauce served on top of his pasta, but like mine well mixed in, so it is totally coated in sauce! Mmmm!

Here is another version of bolognaise to try from my blog friend Rachel.

Her bolognaise is made with lentils and has peas and some chilli for a bit of a kick.

Rachel's Bolognaise 


  1. In my world, "simple" is wonderful and usually better than anything else.

    This "bolognese" would fool the heartiest carnivore. Thanks for sharing with Presto Pasta Nights.

  2. Thanks for the recipe - I got some soya mince recently but haven't had a chance to use it yet. Do you know if the dish freezes well?

  3. Oh so yum! I love pasta! Whenever in a hurry, no other way to go!
    Here is a website that I enjoy, so I thought you might also. It is called Mighty Foods.
    Now that I think of it, maybe I already told you of this site ????
    Maybe I am having a senior moment!

  4. Hi Ruth, I see you noted the spelling! I think I have picked up the French spelling somewhere along the way! We have strong links with France here in Scotland you know! I am glad you liked the pasta dish. I am looking forward to seeing the final line up!
    Hi Hellojed, the sauce freezes really well, it is my freezer standby! Make sure if you use the soya mince, that you use it in a dish with lots of flavours like this, otherwise it can be a bit tastless.
    Hi Winedeb,I am always especially pleased when you stop by as you were my first Blogging buddy! You haven't told me about the site before, but I wil go and have a look at it now. Thanks!

  5. what is soya mince? I'm not sure I have ever heard of it.

  6. Hi Frannie,
    Soya Mince is also known as TVP (textured vegetable protein, it is a meat substitute made from soya bean. Just adds a bit of texture really, although it is supposed to help in lowering cholestoral.

  7. I like the look of your simple spag bol - and I think you are really lucky to have lots of vegetarian recipes handed down to you - so many of the recipes my family values from my childhood are meaty and I feel I have had to create some of my own versions of these when I feel nostalgic.

  8. This recipe looks really wonderful! I love the idea of a yummy veggie bolognese recipe! :)


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