Vegan bolognese

This dairy-free, vegan bolognese recipe is so easy and quick to make, on the table in 20 minutes. A delicious veg-packed pasta dish for the whole family to enjoy!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 ½ cups brown rice

2 tablespoons olive oil

2 medium-sized onions, finely chopped

1 clove garlic, crushed, finely chopped

handful fresh thyme, roughly chopped

½ cup walnuts, chopped

2 x 400g cans brown lentils, drained, rinsed

420g can crushed tomatoes

2 cups baby spinach

Instructions

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1 Cook rice following packet directions. Meanwhile, heat olive oil in a large pan. Add onions and garlic and cook for 5 minutes until softened.

2 Add thyme and walnuts. Cook for two minutes then add lentils and mash slightly with a potato masher. Add tomatoes. Cook for 5 minutes. Add spinach and combine, cooking until spinach is wilted. Season with pepper then serve with brown rice.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 583 cal

Kilojoules 2440 kJ

Protein 20 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 80 g

Sugar 10 g

Dietary fibre 11 g

Sodium 430 mg

Calcium 130 mg

Iron 8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.