This meal was born out of a craving for something rich, comforting and packed full of flavor. Bolognese ticks all those boxes and then some. I have to say that I am constantly amazed at how easy it is to create vegan versions of old favorites. I made a big batch of the bolognese sauce and stored the leftover in the fridge where it will keep for about three days.

Brown Rice Noodles and Bolognese [Vegan]

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  • Brown rice noodles OR spaghetti
  • 1 red bell pepper (chopped)
  • 1 orange bell pepper (chopped)
  • 3 large tomatoes (chopped)
  • 2 small chillies or 1/2 scotch bonnet pepper (chopped)
  • 1 small red onion (finely chopped)
  • 1.5 cups tomato sauce (blended fresh tomatoes OR jar of passata)
  • 2 tbsp olive oil
  • 1.25 cups vegan mince/ground "beef" OR cooked beans/lentils
  • salt, to taste
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1 vegetable stock cube


  1. Start by making the bolognese sauce. Heat the olive oil in a large pot and add all the chopped vegetables (peppers, tomatoes, chillies, onion), sauté for a couple of minutes.
  2. Add the vegan mince and stir to combine with the vegetables.
  3. Add the tomato sauce, stir and season the sauce with the salt, turmeric, chili flakes and vegetable stock cube. Simmer on low-medium heat for 8-10 minutes (watch out that the sauce doesn't stick to the bottom of the pot; stir occasionally). Make sure the sauce is piping hot before serving.
  4. Cook the brown rice noodles (or spaghetti) as you would normally cook your pasta.
  5. Serve hot with a side of fresh salad to get those extra greens in. Enjoy!


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