Vegetable Bolognese with Paste and Vegan Cheese

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people


For the sauce

  • 2,5 liter Homemade vegetable broth
  • 4 medium sized Carrots
  • Dice very small
  • 2 medium sized Paprika
  • Dice very small
  • 1 medium sized Onion
  • Dice very small
  • Mild coconut oil to start
  • 1 tube Tomato paste concentrated three times
  • 1 tbsp Harissa paste
  • 2 cups Vegetable broth


  • Sweet peppers to garnish
  • Vegan cheese to taste


The sauce is easy to prepare ...

  • 1 .... so she pulls off well.
  • Heat the coconut oil in a high pan and leave the onions in it. add the carrot cubes, fry this for a few minutes, then add the paprika cubes and let them stew a little.
  • Now add the tomato paste and the harissa paste and deglaze with the vegetable stock and stir well, bring everything to a boil and then simmer for about 20 minutes, the vegetable stock should be almost simmered, thus creating a good thick sauce.
  • I like to cook the pasta in a specially made vegetable stock (I cook it in the afternoon when guests come in the evening) and have taken some away for the sauce (you can find the Rz for my vegetable stock in my cookbook)
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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