Vegan Aubergine and Celery Bolognaise

Aubergine and Celery Bolognaise – completely vegan, gluten-free, low-calorie, filling, healthy and tasty! A versatile, low-maintenance recipe ideal for both dinner and lunch. You can freeze it or keep it sealed in the fridge for a few days. You can also tailor it to your fancy without facing kitchen issues, making it super simple.

I’m really proud of this recipe because it is so delicious and good for you, but also because it incorporates aubergine in a subtle way. Whenever I tried aubergine before, it was chunky and bland. These few experiences really put me off going near the vegetable again, until recently when I decided to give it another shot – this time cooking it myself.

It’s important to not rely too heavily on processed foods in this day and age, and this meal is made from untouched ingredients that you can cook from scratch without any tampering. On top of that, it’s quick and easy to make. It is perfect for days where you are short on time or just don’t want to slave over a hot stove for long, while staying healthy and nutritious.

This bolognaise is yummy, and works so well paired with some pasta like traditional bolognaise. Alternatively, you could serve it alongside rice, noodles, potatoes, vegetable spaghetti or even with some garlic bread – whatever you want! This recipe makes two portions, so if you want to make more or less just adjust the measurements accordingly. If you try this recipe out please let me know in the comment section what you thought, and if you enjoyed then feel free to drop a like and follow if you want more content like this delivered straight to you!


> 1 Aubergine.

> 3 Large Celery Sticks.

> 2 TBSP Olive Oil, and reserve for if needed.

> 2-3 Garlic Cloves.

> 4 TSP Dried Basil.

> 3 TSP Dried Oregano.

> 1 TSP “Beef” Gravy Granules (I use vegan and gluten-free granules. You could also use half of a “beef” stock cube).

> 3 TBSP Tomato Puree.

> 1 TSP Salt.

> 1 Bay Leaf.

> 1 Tin of Chopped Tomatoes (400g).


1) Cut off the ends and finely chop the aubergine into small pieces.

2) Once chopped, put them in a pan. I used a wok this time but you can use a frying pan or a saucepan – in fact, I usually do just use a saucepan. Add the olive oil, garlic, salt, gravy granules, herbs and tomato puree. Sauté for between 7-10 minutes on a medium-high heat, stirring regularly to prevent them from burning. If you need more oil at any point, add some. This process will allow the aubergine to soak up the flavours.

3) Finely chop the celery and add it to the mix. Sauté for a further 5-7 minutes, stirring regularly.

4) Add the chopped tomatoes and combine. Reduce slightly to a medium heat, stirring often for 10-15.

5) When a saucy mix akin to bolognaise, remove from heat. Leave for 1 minute and then serve. Bon appétit!


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