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Vegan bolognese
3.7 10 ratings
Prep. 15 min
Total 50 min
4 portions
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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

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