Slow Cooker Vegan Bolognese (VG) from Vegan Slow Cooker

By Erin Brown
Related Categories: Cookbook Confidential

“This meat-free version of the famous Italian sauce is not only perfect for enjoying the traditional way with pasta, but makes a great alternative base for a vegan shepherd’s pie, or add a sprinkling of ground cinnamon and use it for a meatless moussaka. The food processor can be your helpful assistant in this recipe, blitzing any vegetable that calls for being ‘finely chopped’ in the ingredients list to save on prep time.” Saskia Sidey, author of Vegan Slow Cooker

3 tablespoons olive oil

1 onion, finely chopped

1 celery stick, finely chopped

1 large carrot, finely chopped

1 garlic clove, finely chopped

25 g (1 oz) dried porcini mushrooms, crumbled or roughly chopped

150 ml (¼ pint) boiling water

300 g (10 oz) chestnut mushrooms, finely chopped

50 g (2 oz) dried red lentils

50 g (2 oz) dried green lentils

400 g (13 oz) can chopped tomatoes

1 tablespoon tomato purée

3 thyme sprigs, leaves picked

2 teaspoons Marmite

1 tablespoon balsamic vinegar, or more to taste

300 ml (½ pint) hot vegan bouillon stock

Salt and pepper

To Serve

450 g (14½ oz) dried spaghetti

Grated Parmesan-style vegan cheese

Fresh basil leaves

Heat the oil in a large frying pan over a medium-low heat, add the onion, celery and carrot with a pinch of salt and sauté for 5–10 minutes until beginning to soften and colour. Add the garlic and sauté for a further minute.

Meanwhile, put the porcini mushrooms into the slow cooker, pour over the measured boiling water and leave to soak.

Transfer the onion mixture to the slow cooker and add all the remaining ingredients, seasoning lightly with salt and pepper.

Cover with the lid and cook on low for 7–8 hours. Check and adjust the seasoning, perhaps adding a dash more vinegar if needed.

When ready to serve, cook the spaghetti in a large saucepan of salted boiling water according to the packet instructions. Drain and toss with the sauce. Serve immediately, with some Parmesan-style vegan cheese grated over, garnished with a few basil leaves.