Skip to main content Search

Vegan bolognese
3.7 10 ratings
Prep. 15 min
Total 50 min
4 portions
Sign up for free

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...

Show all

Cauliflower gratin

4.7(326)

1 h

Charred cauliflower makhani

4.8(11)

1 h

Warm broccoli salad with rocket pesto

4.4(15)

30 min

Walnut and spinach pesto

4.8(60)

5 min

High Protein Egg Bake

4.3(55)

20 min

Bean ratatouille with halloumi

4.3(70)

30 min

Vegan bao sliders

5.0(2)

1 h 50 min

Feta, spinach and potato frittata

4.6(560)

1 h

Soba noodle mee goreng

4.5(183)

40 min

Palak paneer

4.3(50)

1 h 15 min

Macaroni cheese with a crunchy topping

4.2(140)

1 h 10 min

Chunky vegetable barley soup with seed pesto bread twist

4.3(52)

1 h 40 min

 Show all