Vegan Leek Bolognese

Vegan Leek Bolognese

The search for the ultimate bowl of comfort food is finally over with this warm and nourishing Vegan Leek Bolognese. This recipe is super quick and easy because almost everything is pre-prepped and ready to chuck in!

Made with Vivera Plant Mince, this recipe makes a great vegan and vegetarian alternative for traditional bolognese sauce. You have all the texutre of traditional bolognese in a delicious veggie packed variation. From leeks to carrots to green chillies, this bolognese is full of veggie goodness. For added flavour, I used a little bit of nutmeg, which is great for adding extra warmth to your dish, and some chopped green chillies for a kick of heat

Time Efficiency in the Kitchen

To be as time efficient as possible, almost all ingredients used for this Vegan Leek Bolognese are pre-prepped and ready to be thrown into the mix. Having certain ingredients pre-chopped and stored in the fridge is a great way to increase time efficiency. For example, I always keep a pot of chopped garlic ready in my fridge. I also used Mr Organic Organic Chopped Tomatoes which helped cut down on prepping time.

Other Recipes Like This…

For more vegan and vegetarian bolognese recipes, take a look at my other Vegan Bolognese recipe (which uses cauliflower, carrots and tomatoes to make the bolognese sauce). For a recipe that’s a little more fun for the kids, my Spooky Graveyard Vegan Bolognese is frightfully delicious and great for Halloween!

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 4 carrots
 1 medium onion
 2 leeks chopped in fine rings
 1 tbsp olive oil
 1 tsp chopped garlic
 2 tsp salt
 1 tsp pepper
 1 tbsp balsamic vinegar
 1 tin organic chopped tomatoes (I used ones from Mr Organic)
 ½ tsp nutmeg
 1 tsp chopped green chillies (optional)

Method
1

Book the kettle for the spaghetti

2

Chop your leeks

3

Peel your carrots & onion, grind in a NutriBullet

4

Heat the oil in a wok - I’m using the beautiful Haufson wok

5

Add garlic, fry for a few seconds

6

Add carrots, onions & leeks

7

Cover and cook for a minute

8

Meanwhile cook your spaghetti

9

Medium-high flame, add remaining ingredient to your wok

10

Cook for a few minutes

11

Serve & garnish with basil

Ingredients

Ingredients
 4 carrots
 1 medium onion
 2 leeks chopped in fine rings
 1 tbsp olive oil
 1 tsp chopped garlic
 2 tsp salt
 1 tsp pepper
 1 tbsp balsamic vinegar
 1 tin organic chopped tomatoes (I used ones from Mr Organic)
 ½ tsp nutmeg
 1 tsp chopped green chillies (optional)

Directions

Method
1

Book the kettle for the spaghetti

2

Chop your leeks

3

Peel your carrots & onion, grind in a NutriBullet

4

Heat the oil in a wok - I’m using the beautiful Haufson wok

5

Add garlic, fry for a few seconds

6

Add carrots, onions & leeks

7

Cover and cook for a minute

8

Meanwhile cook your spaghetti

9

Medium-high flame, add remaining ingredient to your wok

10

Cook for a few minutes

11

Serve & garnish with basil

Vegan Leek Bolognese

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