• Elise

Everyone's Favourite Bolognese

Here it is... My most famous recipe. The recipe that I get weekly requests for. A bolognese that is not only better on the tastebuds, but its better for your body and the planet as well. And the best part is, you would swear its just like the real deal.

I was in search of a bolognese that was legume and tofu free. I felt like I was getting so much of that in my diet and my belly didn't always agree. And this is when I got my creative juices flowing and came up with this bad boy. I have been making it for years now, and it never disappoints. It's super simple, doesn't require anything too fancy, and is packed full of all the nutrients you need in a balanced meal. This recipe is:

  • Gluten free

  • Dairy free

  • Vegan

  • Soy free (if you substitute the Tamari for salt)

  • Sugar free

As per usual, I love seeing all of your recreations of my recipes, so please head over and share them with me on facebook or instagram by tagging @balancingbodies .

If you are more of a visual learner, then I have you covered. Check out my YouTube video with this very recipe to see how it's done: https://youtu.be/usemzwod5o4

Spaghetti Bolognese

Serves 4


2 Carrots

1 Large Zucchini

5 Medium Mushrooms*

1/2 Medium Sweet Potato*

1 Onion

2 Tomatoes

3 Tbls Olive Oil + option extra for the pasta

2 Tbls Cumin Powder

1 Tbls Ground Coriander Powder

2 Tbls Mixed Herbs + optional extra for pasta

1 tsp Black Pepper

1/2 tsp Smoked Paprika

2 Tbls Tamari / Soy Sauce

2 Tbls Chia Seeds

1 Cup Almond Meal Can of Diced Tomatoes

1/2 - 1 cup Water Spaghetti

* Option to sub in extra sweet potatoes instead of mushrooms.


  • Dice onion finely and chop tomatoes

  • Grate carrots, zucchini, mushrooms and sweet potato

  • Add olive oil and onions to a medium heat pan and cook until golden brown

  • Add chopped tomatoes and cook until tomatoes are soft and tender

  • Add cumin, pepper, smoked paprika, coriander powder and mixed herbs and stir through until well combined.

  • Stir through mushrooms and sweet potato and continuously stir for a moment to ensure it doesn’t stick

  • Add carrot and zucchini and continue to stir and cook through the veggies for about 2 minutes.

  • Pour in the canned diced tomatoes and stir through and add 1/2 - 1 cup of hot water depending how dry the mixture is (sometimes some veggies release more juice than others - you want it is be runny enough that you can leave it to simmer).

  • Leave to simmer on a low - medium heat stirring regularly to ensure nothing sticks to the bottom.

  • Cook for 10-20 minutes until veggies are soft and tender.

  • Meanwhile start to boil a pot of water, and a pinch of salt and then cook your pasta.

  • Once the veggies are soft in your bolognese, add tamari

  • Stir through chia seeds and allow 2 minutes for them to start absorbing the liquid.

  • Stir through the almond meal to thicken and that’s your bolognese sauce done!

  • To serve I like to mix a drizzle of olive oil and a pinch of mixed herbs through the pasta before plating up and then place some hefty dollops of bolognese on top. But some people like to mix all the pasta and sauce together. Either way, it’s delicious!

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