Skip to main content Search

Vegan Bolognese
4.3 7 ratings
Prep. 15 min
Total 50 min
4 portions
Sign up for free

Ingredients

Vegan Cheese
  • raw cashew nuts
    85 g
  • nutritional yeast
    15 g
  • garlic powder
    2 pinches
  • fine sea salt
    ½ tsp
Sauce
  • tinned kidney beans rinsed, drained (1 x 400 g tin)
    240 g
  • olive oil
    20 g
  • garlic clove
    1
  • celery cut in pieces (3 cm)
    100 g
  • carrot cut in pieces (3 cm)
    150 g
  • onion cut in eighths
    1
  • dry white wine
    100 g
  • tinned chopped tomatoes
    400 g
  • tomato purée
    50 g
  • ground cumin
    ½ tsp
  • dried thyme
    1 tsp
  • dried rosemary
    1 tsp
  • smoked paprika
    ½ tsp
  • fine sea salt
    1 ½ tsp
  • ground black pepper
    ½ tsp

Difficulty

medium

Nutrition per 1 portion

Protein 11.5 g
Calories 1346.9 kJ / 321.9 kcal
Fat 15.4 g
Fibre 8.6 g
Carbohydrates 33.7 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 203 Recipes
UK and Ireland
We Celebrate Our Uniqueness 28 Recipes
UK and Ireland

You might also like...

Cashew Cheese Pasta with Broccoli

4.2(136)

40min

Pasta with Beetroot Sauce and Feta Cheese

4.3(25)

40min

Vegan bolognese

3.6(9)

50min

Vegan Aubergine Massaman Curry

2.7(3)

50min

Chestnut, Mushroom and Cranberry Tart

3.4(5)

1u.

Root Vegetable Korma with Basmati Rice

3.5(15)

1u. 45min

Vegan Chickpea and Mushroom Stew

4.5(127)

30min

Honey soy tofu with steamed rice

4.4(32)

40min

Sweet and Sour Tofu with Un-fried Rice

4.6(95)

2u. 5min

Gluten-free Tagliatelle with Veggie Ragout

4.3(7)

1u.

Butter Chickpea Curry with Cauliflower Rice

4.3(104)

25min

Black-eyed Bean Stew with Vegetables

4.0(27)

2u. 10min