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...

Silverbeet and mushroom pasta (TM6)

Silverbeet and mushroom pasta (TM6)

30 Min

Traditional minestrone

Traditional minestrone

45 Min

Gluten free lentil wraps

Gluten free lentil wraps

3 Std. 40 Min

Vegetable Massaman curry

Vegetable Massaman curry

45 Min

Vegan Bolognese

Vegan Bolognese

50 Min

Sweet potato lentil pie

Sweet potato lentil pie

50 Min

Lentil bolognese (Thermomix® Spiralizer, using modes)

Lentil bolognese (Thermomix® Spiralizer, using modes)

35 Min

Spinach and paneer curry (Diabetes)

Spinach and paneer curry (Diabetes)

50 Min

Greens and ham egg white omelette (Diabetes)

Greens and ham egg white omelette (Diabetes)

25 Min

Vegan burgers

Vegan burgers

45 Min

Vegetarian nuggets

Vegetarian nuggets

30 Min

Bean ratatouille with halloumi

Bean ratatouille with halloumi

30 Min