Vegan Bolognese
Vegan Bolognese is a plant-based pasta sauce built on kidney beans, cashew nuts and a classic soffritto of celery, carrot and garlic. The Thermomix TM7 chops the vegetables in seconds and simmers the sauce hands-free until rich and hearty. A weeknight main course that is completely vegan and full of savoury depth.
About this recipe
Vegan Bolognese Thermomix TM7 is the plant-based pasta sauce that convinces even committed meat eaters at first bite. Instead of minced beef, this recipe relies on tinned kidney beans for protein and body, while raw cashew nuts and nutritional yeast create that unmistakably savoury, almost cheesy depth a real Bolognese is known for. If you have been searching for vegan Thermomix recipes that deliver a hearty quick weeknight dinner rather than a watery compromise, this all-in-one kitchen machine version is the answer. The TM7 chops the celery, carrot and garlic into an even soffritto in seconds, grinds the cashews to a fine cream that thickens the sauce, and then simmers everything hands-free while you cook the pasta. Olive oil, garlic powder and sea salt round out the flavour, and the result is a rustic, stick-to-your-ribs sauce ideal for spaghetti, lasagne layers or meal prep containers for the week ahead.
Preparation tips
- Rinse the tinned kidney beans thoroughly before adding them; this removes the starchy liquid and lets the tomato and garlic flavours dominate the sauce rather than the briny tin taste.
- Soak the raw cashew nuts in hot water for about fifteen minutes beforehand; softened cashews grind into a noticeably silkier cream that binds the Bolognese better on the plate.
- Serve over spaghetti with an extra sprinkle of nutritional yeast and a drizzle of olive oil; leftovers keep well in a sealed container in the fridge and taste even deeper the next day.
Recipe variations
- Nut-free version: replace the raw cashew nuts with the same weight of sunflower seeds or a few tablespoons of coconut cream, keeping the creamy body while making the sauce safe for school lunchboxes and nut allergies.
- Festive autumn variation: add a handful of chopped mushrooms and a grating of carrot extra for a deeper, earthier Bolognese, then finish with fresh basil and serve inside roasted pumpkin halves for a showy dinner-party presentation.
Thermomix TM7 Benefits
- Weighing the cashew nuts and kidney beans directly in the mixing bowl saves dirtying a separate kitchen scale. [Built-in Scale]
- Chopping the celery, carrot and garlic into an even soffritto takes seconds and removes all hand-cutting work. [Multi-Function]
- Grinding the raw cashews with nutritional yeast creates a fine, creamy base that thickens the sauce naturally. [Multi-Function]
- Heating the Bolognese with automatic stirring keeps the beans from catching on the bottom of the bowl. [Hands-Free]
- Mixing the finished sauce briefly gives it a rustic, glossy consistency that clings beautifully to pasta. [Multi-Function]
Ingredients
- raw cashew nuts
- nutritional yeast
- garlic powder
- fine sea salt
- tinned kidney beans
- olive oil
- garlic clove
- celery
- carrot
- onion