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Cauli Boli (Ve)


Going vegan doesn't mean you have to miss out on your favourites, try out this vegan spin on a classic spaghetti bolognese. 

SERVES 4 Ready in 30 minutes


  • 400g can Co-op chopped tomatoes
  • 1 tbsp Co-op olive oil
  • 1 small onion, roughly chopped
  • 1 garlic clove
  • 1 celery stick, roughly chopped
  • 1 small carrot, cut into chunks
  • ½ x 200g pack Co-op chestnut mushrooms, roughly chopped
  • 200g cauliflower florets (about ½ small cauliflower)
  • 100ml vegan red wine, such as Co-op South African red wine
  • 320g Co-op linguine
  • ½ x 25g pack basil, leaves only, to serve


  1. Put the chopped tomatoes in a small saucepan and simmer for 15 mins on a medium-low heat while you prepare the vegetables.
  2. Heat the olive oil in a large frying pan over a medium-high heat.
  3. Put the onion, garlic, celery, carrot and chestnut mushrooms in a food processor and whizz until just finely chopped — don’t overdo it, as you don’t want a paste.
  4. Tip the mixture into the frying pan.
  5. Blitz the cauliflower in the food processor until finely chopped, then stir into the veg mixture.
  6. Cook for around 10-12 mins, stirring occasionally, until soft and golden.
  7. Pour in the wine and cook for 2-3 mins, until fully absorbed.
  8. Meanwhile, cook the linguine in boiling water according to the pack instructions, then drain, reserving 200ml of the cooking water.
  9. Stir the cooked tomatoes into the vegetables, along with 100ml of the reserved pasta water, and cook for 5 mins.
  10. Season to taste. Add the linguine to the pan — with a splash more pasta water, if needed, to loosen the sauce — and toss to combine.
  11. Sprinkle with black pepper and garnish with the basil to serve.