Vegan Bolognese Sauce


  • 100 g soy granules
  • 1 kg tomatoes, roughly chopped
  • 2 medium-sized onions, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp dried oregano
  • ½ tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tsp date paste
  • Unrefined salt and black pepper powder to taste


Soak the soy granules in hot water, until the water is absorbed. Drain and squeeze out excess water. Rinse with fresh water, drain and squeeze again. In a frying pan, add the soy and stir-fry, until golden brown.

In another pan, sauté the garlic and chopped onions on low heat, until they become translucent. In the meantime, blend the chopped tomatoes in a blender, until reduced to a pulp. Add them to the onions, along with the herbs, salt, pepper and date paste. Cover and cook on low heat for 20 minutes.

Add the soy and cook for 10 minutes longer, or until all the water is absorbed and the sauce thickens. Serve with your favourite pasta.

Serves 4 – 6