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Ann’s 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
- 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
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Instructions
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 583cal
-
Kilojoules 2440kJ
-
Protein 20g
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Total fat 19g
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–Saturated fat 3g
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Carbohydrates 80g
-
–Sugars 10g
-
Dietary fibre 11g
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Sodium 430mg
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Calcium 130mg
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Iron 8mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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