Vegan bolognese

3.6 9 ratings

Prep. 15 min

Total 50 min

4 portions

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...

Creamy vegetable rice

25min

Vegetarian nuggets

30min

Vegan porridge with fruits and cinnamon

15min

Lentil bolognese (Thermomix® Spiralizer, TM5)

35min

Coconut Dhal

25min

Loaded chickpea masala with spelt chapatis (Diabetes)

40min

Spinach and paneer curry (Diabetes)

50min

Honey soy tofu with steamed rice

40min

Smoky bean and tomato bowl (Diabetes, TM6)

30min

Vegan burgers

45min

Creamy Coconut Dhal

25min

Bean ratatouille with halloumi

30min