Vegan Bolognese

4.8 6 ratings

Prep. 15 min

Total 50 min

4 portions

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...

Vegetable and Kidney Bean Tacos

Vegetable and Kidney Bean Tacos

30 min

Satay Tofu Kebabs

Satay Tofu Kebabs

1 h 5 min

Smoky Paprika Rub

Smoky Paprika Rub

5 min

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

45 min

Sun-dried Tomato Pesto Lasagne

Sun-dried Tomato Pesto Lasagne

1 h 25 min

Vegan Ginger Biscuits

Vegan Ginger Biscuits

40 min

Vegan Spanish Omelette

Vegan Spanish Omelette

40 min

Layered Thai green vegetable curry and rice

Layered Thai green vegetable curry and rice

45 min

Cashew Cheese Pasta with Broccoli

Cashew Cheese Pasta with Broccoli

40 min

No-waste veggie bolognese (TM6)

No-waste veggie bolognese (TM6)

3 h

Vegan Lentil Lasagne

Vegan Lentil Lasagne

2 h 20 min

Butter Chickpea Curry with Cauliflower Rice

Butter Chickpea Curry with Cauliflower Rice

25 min