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Vegan Bolognese

Vegan Bolognese


  • 1 tablespoon oil
  • 1 brown onion, diced
  • 1 clove garlic, minced
  • 500 grams white mushrooms
  • 2 carrots, peeled
  • 4 tablespoons soy sauce
  • 3 tablespoons tomato paste
  • 1 can of crushed tomatoes
  • 1 tablespoon Italian herbs
  • 300 grams ORGRAN Quinoa Penne
  • Handful spinach, chopped Parsley to serve


  1. Heat oil in a pan over medium-high heat and add in onion and garlic. Sautee until soft and fragrant.
  2. Add mushrooms to food processor and pulse until minced. Remove and place in a separate bowl and do the same with carrots.
  3. Add mushrooms and carrots to pan. When soft, add soy sauce and tomato paste.
  4. Add in can of crushed tomatoes and Italian herbs and simmer over medium heat for 5-10 mins, or until sauce is slightly thickened.
  5. Meanwhile, cook ORGRAN Quinoa Penne according to instructions on packet. When cooked to your liking, remove from heat and drain.
  6. Take sauce off head and stir through chopped spinach until slightly wilted.
  7. Mix pasta through sauce and serve with fresh parsley.

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