Vegan Bolognaise Sauce

Vegan bolognaise sauce…this recipe is such a winner and a must try. You can serve this vegan bologonaise with gluten free pasta, a baked potato or over rice. It’s full of protein and veggie goodness and serves 4, here goes:


  • 2 large carrots, grated
  • 4 medium courgettes, grated
  • 2 cups of red lentils
  • 3 cups of veggie stock
  • 1 tin of chopped tomatoes
  • 1 small sachet of tomato paste
  • 1 sprig of fresh origanum, or 1 teaspoon dried origanum
  • 1 teaspoon or one sprig of thyme
  • 2 cloves of minced garlic
  • Salt and pepper to taste


  • Fry your garlic in a bit of oil for a minute, add your grated veggies and stir fry them for approx. 4 minutes, then add the rest of the ingredients and cook together over low heat for a further 45min.

If you are planning on making double qty’s, this sauce is freezer friendly, or keeps in the fridge for at least a week.

Happy cooking, with ♡ from the yoga kitchen.


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