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.
Makes 600 g (4 serves)
Calories 114kcal
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