Vegan bolognese

5.0 2 rating

Prep. 15 min

Total 50 min

6 portions

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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