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Vegan bolognese
5.0 2 ratings
Prep. 15 min
Total 50 min
6 portions
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Ingredients

Vegan cheese substitute
  • cashews
    130 g
  • nutritional yeast
    25 g
  • garlic powder
    3 pinches
  • sea salt
    ¾ tsp
Sauce
  • red kidney beans rinsed and drained
    1 ½ cans
  • extra virgin olive oil
    30 g
  • garlic cloves
    4 ½
  • celery cut into pieces
    150 g
  • carrot cut into pieces
    230 g
  • brown onions cut in eighths
    1 ½
  • red wine
    150 g
  • chopped tomatoes
    1 ½ cans
  • tomato paste
    75 g
  • dried Italian herbs
    ¼ tsp
  • dried oregano
    ½ tsp
  • sugar
    1 ½ tsp
  • sea salt
    2 ¼ tsp
  • ground black pepper
    ¾ tsp
  • pasta vegan (see Tip)

Difficulty

medium

Nutrition per 1 portion

Sodium 1381.5 mg
Protein 14 g
Calories 1485.1 kJ / 355 kcal
Fat 15.6 g
Fibre 9.7 g
Saturated Fat 2.7 g
Carbohydrates 38 g

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