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Bangin' Bolognese

Bangin' Bolognese
Bangin' Bolognese

This Bangin' Bolognese is a real plant-based delight.

If you make it for #veganuary, you'll love it!



  • 1.5 tbsp olive oil
  • 2 small red onions (finely chopped)
  • 3 cloves garlic (crushed)
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 red pepper (finely chopped)
  • 2 celery stalks (finely chopped)
  • 1 large carrot (grated)
  • 2 cups mushrooms (minced in a blender)
  • 1.5 tbsp tomato puree
  • 1.5 tbsp soy sauce
  • 6 sun dried tomatoes (finely chopped)
  • 1/2 cup red wine
  • 1.5 cups pre cooked puy lentils
  • 1 cup cherry tomatoes (roasted at 180℃ (350℉) for 20 mins)
  • 1.5 cups tomato sauce
  • 1/2 cup water (mixed with left over tomato sauce in the jar)
  • 10 basil leaves (finely chopped)
  • Black pepper (to taste)
  • Salt (to taste)

To Serve

  • Zoodles
  • Dairy free cheese
  • Basil Leaves


  1. 1.

    Warm the olive oil in a skillet, add the red onions and fry them until they’re translucent

  2. 2.

    Add the garlic to the pan and fry it until you release the aromas

  3. 3.

    Add the rosemary, thyme, pepper, celery and carrots to the pan and cook them until they’re well softened

  4. 4.

    Add the mushrooms and stir them until they’ve sweated right down and released some of their juices

  5. 5.

    Add the tomato puree, soy sauce and mix them into the pan

  6. 6.

    Add the sun dried tomatoes and red wine to the pan and stir everything round until the alcoholic aroma has disappeared

  7. 7.

    Add the Puy lentils and cherry tomatoes to the pan and fold them in to the bolognese so they’re well mixed

  8. 8.

    Add the tomato sauce to the pan and mix it in, cooking for around 2-3 minutes

  9. 9.

    Pour the water from the tomato sauce jar into the pan and stir it in

  10. 10.

    Add the basil and the seasoning and gently stir them into the bolognese for 3-5 minutes

  11. 11.

    Serve with steamed noodles, garnish with dairy free cheese and basil leaves

  12. 12.

    Tip: Leave the bolognese to sit in the pan for 30 minutes and then reheat before serving, this will allow the flavours to blend and will add to the richness of the dish