Skip to main content Search

Vegan bolognese
3.7 10 ratings
Prep. 15min
Total 50min
4 portions
Sign up for free

Ingredients

Vegan cheese substitute
  • cashews
    85 g
  • nutritional yeast
    15 g
  • garlic powder
    2 pinches
  • sea salt
    ½ tsp
Sauce
  • red kidney beans (400 g), rinsed and drained
    1 can
  • extra virgin olive oil
    20 g
  • garlic cloves
    3
  • celery cut into pieces
    100 g
  • carrot cut into pieces
    150 g
  • brown onion cut in eighths
    1
  • red wine
    100 g
  • chopped tomatoes (400 g)
    1 can
  • tomato paste
    50 g
  • dried Italian herbs
    ¼ tsp
  • dried oregano
    ½ tsp
  • sugar
    1 tsp
  • sea salt
    1 ½ tsp
  • ground black pepper
    ½ tsp
  • pasta vegan (see Tip)

Difficulty

medium

Nutrition per 1 portion

Sodium 1434.9 mg
Protein 13.6 g
Calories 1452.8 kJ / 347.2 kcal
Fat 15.4 g
Fibre 9.4 g
Saturated Fat 2.5 g
Carbohydrates 36.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Manifesto 202 Recipes
Australia and New Zealand
Veggie and Vegan 20 Recipes
Australia and New Zealand

You might also like...

Chilli con tempeh

4.7(80)

20min

Pulled BBQ jackfruit

4.7(91)

25min

Vegan burgers

4.3(6)

45min

Loaded chickpea masala with spelt chapatis (Diabetes)

4.0(30)

40min

Black bean chilli with guacamole and "corn chips" (Diabetes)

2.9(12)

55min

Harvest nut roast with gravy

3.4(22)

1 h 30min

Cheesy polenta with vegetable ragù

4.5(39)

1 h 20min

Chickpea ratatouille (gut health)

4.2(162)

1 h

Sweet potato lentil pie

4.7(89)

50min

Vegan moussaka

4.6(137)

1 h 50min

Bean ratatouille with halloumi

4.3(78)

30min

Hearty lentil chilli

4.2(120)

50min