Jillian Harris: Vegan Bolognese

July 2016 - Lunch & Dinner

Jillian Harris: Vegan Bolognese

The transition to going plant-based isn’t easy and at times I feel like the odd man out, it’s by far the biggest sacrifice I’ve ever made in my life but one that I am SO proud of. Some days I feel like yelling “LOOK MA! NO MEAT” hahah!! Every day I make new and exciting choices and find alternatives that I am proud of. Last night I turned my FAVOURITE bolognese into a vegan version and even made an amazing vegan version of Justin’s Cesar salad dressing! We both LOVED it and I was beaming all night!!


    1. In a large frying pan with a splash of olive oil cook the onion, mushrooms, celery and carrots until soft and translucent
    2. Add tomato paste, garlic, fennel, oregano,  and thyme. Cook until pan starts to brown. Deglaze with 1/2 cup of dry white wine. Let simmer on medium while you get to the next step!
    3. In one large stock pot add large can of diced tomatoes, vegetable stock, nutritional yeast and vegetable mixture.
    4. SIMMER ON LOW/ MEDIUM for about 30 minutes and at this point cook your pasta! I love regular spaghetti but a rigatoni would do.
    5. Add parsley, salt & pepper, and the vinegar (the vinegar is very important as it helps brighten the flavours).
    6. In the end, add the cashew cream or almond milk!

I always like serving pasta or spaghetti with a salad … my favourite is with Justin’s Kale Caesar. I recently made it vegan and it was SO good Justin didn’t even know the difference.

Photo and article from Jillian Harris.

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