Who doesn’t love a good bolognese? It’s usually made with meat, but this recipe is a tasty whole food plant-based version. This recipe is definitely a hit with the kids in my home, and it’s also the same sauce we use for lasagne, which they refer to as “the best lasagne they have ever tasted – even better than the meat-based lasagne”.

Serves 4 people. 


400g mushrooms

1 eggplant

2 peeled carrots

1 celery stalk

1 onion

3 cloves of garlic

1 can of chopped tomatoes (1,5 cup / 400 ml)

0,8 cup / 200 ml  water or veggie broth

200g smoked tofu (Optional)

1 tbsp. oregano

1 tbsp. paprika


50g unsalted cashew nuts

1 tbsp. nutritional yeast

Serve with:

Zucchini noodles from 4 zucchinis or  whole grain spaghetti.

How it’s done:

Chop the onions and press the garlic.

Use a food processor to chop the mushrooms, eggplant, carrots, celery and smoked tofu into small pieces. When it’s done it should look like a wet veggie mince.

Sauté the onions and garlic in water for a few minutes with paprika. Add the veggie mince and stir it for about 8-10 minutes or until most of the water is evaporated from the veggies. Add the chopped tomatoes, veggie broth and oregano. Let it simmer on low heat for about 15 minutes. Season with salt and pepper if you want to.

While it’s simmering, cook the spaghetti or spiralize the zucchinis. Make the parmesan by grinding the cashew nuts and nutritional yeast in a coffee grinder.




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