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Home Vegetarian Vegetable Bolognese Sauce (Vegan/Vegetarian)

Vegetable Bolognese Sauce (Vegan/Vegetarian)

Introduce

Chef :

Nikki Alicia

Vegetable Bolognese Sauce (Vegan/Vegetarian)

Approx 160 Calories per serve (Approx 24gms Carbs, 4gms Fat, 7gms Protein). This is based on the sauce only. You can serve this with pasta or zoodles as a low carb substitute. I used a protein low carb pasta and topped with a Vegan Parmesan but you can use a delicious real Parmesan instead 😁

Ingredient

Cooking time :

1hr

200 gms

Mushrooms (processed)

Carrot (cut into smallish chunks)

1/2

Leek (Approx 130gms) (chopped)

130 gms

Cherry Tomatoes

50 gms

Baby Spinach

1/2 Cup

Frozen Peas

Medium Onion (finely chopped)

Garlic Clove (crushed)

1/2 Cup

Fresh Basil Leaves

1/2 Cup

Fresh Parsley

1 tsp

Dried Oregano

1 tsp

Dried Mixed Herbs

2 tsp

salt

1 tsp

Ground Black Pepper

Bay Leaves

1 tsp

Paprika Powder

1 Can

Chopped Tomatoes

1 Cup

Tomato Passata

1 tbs

Olive Oil

Cooking instructions

* Step 1

Prepare the ingredients as per the ingredients list above. Place Mushrooms in a Food processor and blitz lightly. Don't over blitz creating a paste.

* Step 2

In a pot, add olive oil. Add onions and saute for 2mins, add the garlic and saute for another 5 mins. Add the leek and continue to saute on low another minute. Add the carrot, Mushrooms, herbs and Spices & leaves (I added a chilli also). Stir and fry on a high flame, stirring regularly for approx 5 minutes.

* Step 3

Add the tomato can and passata, stir and sit to simmer for approx 30mins. At the 25minute mark, throw in the cherry tomatoes. After approx 30mins (or when Carrots soft), thrown in the Peas and Spinach and stir in. This only needs to cook for another minute or so and switch off and serve