Epic Veggie Bolognese
Let’s make some epic veggie bolognese together I am so excited because I absolutely love bolognese and normally use veal mince to make mine so using lentils and a truck load of veggies is such a good idea. This is one of the easiest dinners and one of my favourite Thermomix recipes. You can also add any other vegetables that you like if you fancy something a little different. If you are serving this to fussy kids or toddlers you can also chop the veggies even finer so that they are a little more hidden or puree them altogether.
I use my Thermi Servebowl to keep the veggie bolognese hot while preparing the pasta and a little side salad. The large size is perfect for this recipe and is such a wonderful kitchen helper. You can also serve the bolognese in the Thermi Servebowl and store it securely in the fridge. Perfect for taking out to friends or on a picnic the next day.
Ingredients
- 2 celery stalks in small chunks
- 2 carrots in small chunks
- 100 g courgette in small chunks
- 20 g dried porcini mushrooms
- 30 g Olive oil
- 1 onion peeled and halved
- 4 garlic cloves peeled
- 1 star anise
- 200 g red wine
- 2 sprigs rosemary leaves picked
- 2 sprigs thyme leaves picked
- 2 tsp vegetable stock paste
- 2x 400g tins plum tomatoes
- 1 tin green lentils, drained or Puy lentils
- 2 tsp caster sugar or coconut sugar
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 1/2 tsp sea salt flakes
- 500 g linguine or spaghetti or tagliatelle
- 1 tsp freshly chopped parsley
- Parmesan cheese (for non vegan option) or vegan cheese
Instructions
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Place the celery stalks, carrots and courgette in the mixing bowl. Chop 3 Sec. / Speed 5. Transfer into a separate bowl and set aside.
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Place the porcini mushrooms in the mixing bowl. Chop 3 Sec. / Speed 5. Scrape down using a spatula. Add the olive oil and fry 2 Min. / 120C / Speed 1.
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Add the onion and garlic and chop 2 Sec. / Speed 7. Add the star anise and fry 5 Min. / 120C / Speed 2. Remove the star anise.
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Add the chopped veggies and fry 10 Min. / 120C / Speed 2. If you have a TM31, fry 10 Min. / Varoma / Speed 2.
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Add the rosemary, thyme, vegetable stock paste, red wine, tomatoes, lentils, caster sugar, ground black pepper, oregano, fennel seeds, coriander seeds, smoked paprika, chilli flakes and salt and cook 20 Min. / 120C / Reverse Speed 1 / no measuring cup / place the simmering basket on top of the mixing bowl instead to avoid splatters.
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Meanwhile, place a saucepan filled with water on the hob and cook your pasta according to packet instructions.
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Check if everything is cooked to your liking and season to taste with a little more salt, pepper and veggie stock paste or sugar and place in a Thermi Servebowl to keep hot while finishing off dinner.
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Serve the pasta with the sauce and sprinkle over some freshly chopped parley and either parmesan cheese or vegan cheese (if using).
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21 Comments
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Outstanding, simply outstanding…
Hi Sophia,
In the first step one of the ingredients added is mushrooms, do you mean fresh mushrooms as they are not in the ingredient list? I’m also assuming that the porcini mushrooms are added dry and not soaked to reconstitute, is that correct. Thank you for all your wonderful recipes
I just went ahead and added fresh mushrooms. The final product is so delicious and full of flavour, yum yum for veggies!
THIS IS DELICIOUS!!!
What weight of mushrooms did you add? I am asking confused about that.
Thanks,
Leanne.
20g as per recipe 🙂
Yum yum yum thank you so much for this absolutely delicious bolognese sauce. I usually make the recipe from the TM Recipe Book but sorry you have mastered it in respect to texture taste and look. Won’t be making a meat based bolognese from here on in. The funny thing I haven’t even told my partner that it doesn’t contain meat and he loved it.
This looks and sounds delicious. I assume the recipe assumes pre-cooked lentils? (you said tinned green lentils – I always buy dry and have never seen tinned lentils here in Germany). I guess I need to pre-cook them then? Thanks!
Yes they are pre-cooked. So you can just simply cook them and leave to cool before adding to the recipe.
Absolutely delicious. We all thoroughly enjoyed it. Made the Veg Stock paste first and also used that Thank you
I made this last night for the family and it IS as good as everyone else says. Wasn’t sure about what to do with the mushrooms (in both step 1 and 2), but I only added fresh ones in step 2. This will be on our regular rotation!
Can I ask if this freezes well?
Very well, always have a batch on the go in the freezer.
This was a HIT with the family. The lentils are nice and chewy for those who are used to eating meat. Great flavor! Didn’t use mushrooms since I didn’t have on hand but will add next time.
Hey Sophia, I love all the ingredients in that except for the eggplant, is this any other vegetable (aside form zucchini) that I could use to substitute?
You can use butternut squash or leave it out or any other veggie of your choice really.
Bit confusing with the mushrooms in step one. This needs to be corrected. I added the porcini mushrooms with the carrots, celery and courgette. Then saw in step 2 that I am supposed to cook them! Hopefully all tastes okay at the end.
Sorry, that was a mistake, we corrected it 🙂
Yummy
This recipe works really well, the sauce is delicious. The only issue I had was the removal of the star anise at the end of step 3, I couldn’t find it! I had to tip the contents into a small bowl and sift though the contents until I found what was left of it!
You can always keep it out. 🙂