Simple Vegan Bolognese
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Simple Vegan Bolognese Sauce

Need to get a healthy dinner on the table in 15 minutes? This simple vegan bolognese sauce is the answer. And it's sure to become a family favourite.
Category Main Course
Cuisine Paleo, Vegan
Tags dairy-free, egg-free, gluten-free, low-fat, nut-free, oil-free, soy-free, sugar-free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Makes 600 g (4 serves)
Calories 114kcal
Author Nikki, Eating Vibrantly

Ingredients

  • 8 med sun-dried tomato halves (50g)
  • 3 med tomatoes , fresh, chopped (300g)
  • 2 med medjool dates (40g)
  • 1/2 tsp onion powder
  • 1/2 tsp vegan Worcestershire sauce
  • 1/2 tsp instant stock mix or 1/2 a stock cube
  • 1/2 tsp Italian herbs or mixed herbs
  • 1/2 cup water (125g)
  • 200 g mushrooms , processed or lentils or textured vegetable protein (TVP, not soy-free)

Method

  • Blend all ingredients (except mushrooms, lentils or TVP) until smooth.
  • Add a little extra water if fresh tomatoes are not very juicy or if sundried tomatoes are very dry.
  • Put mixture in saucepan with mushrooms (or lentils or TVP), bring gently to the boil and simmer for 5-10 minutes.
  • Serve over pasta, rice, noodles or spiralised zucchini.

Preparation

  • Before: -
  • During: 15 minutes
  • After: -
  • Need: Blender, stove

Nutrition Information

Serving: 190g; Calories: 114kcal; Carbohydrates: 23.4g; Protein: 5.8g; Fat: 1g; Saturated Fat: 0.2g; Polyunsaturated Fat: 0.3g; Monounsaturated Fat: 0.3g; Cholesterol: 1mg; Sodium: 320mg; Potassium: 988mg; Fiber: 4.4g; Sugar: 15.1g; Vitamin A: 750IU; Vitamin C: 20.6mg; Calcium: 40mg; Iron: 2.2mg