Vegan bolognese

4.8 5 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)

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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