Vegan Bolognese
Preparation : 45 min
Cooking : 0 min
Total time : 45 min Rest : 0 minFood Processor, Cook Expert
100 g carrot
100 g onion
100 g celery
7 tbsp olive oil
60 ml vegan wine (optional)
2 leaves bay leaves
150 g raw walnuts
2 tsp Italian herb mix
1 tbsp apple cider vinegar
1 homemade vegetable stock or Massel Vegetable stock powder
200 g 100g Portobello & 100g white mushrooms
400 g organic tin lentil (drained)
800 g organic chopped tomatoes (Mutti)
120 g Tomato Paste (tube) (Mutti)
1 tbsp Sea Salt Flakes or to taste
1 pinch Pepper or to taste
0.5 bunch Italian Parsley chopped
150 ml Hot boiled kettle water
Associated products
- 100 g carrot
- 100 g onion
- 100 g celery
- 200 g 100g Portobello & 100g white mushrooms
- 150 g raw walnuts
- 100 g carrot
- 100 g onion
- 100 g celery
- 150 g raw walnuts
- 7 tbsp olive oil
- 200 g 100g Portobello & 100g white mushrooms
- 120 g Tomato Paste (tube) (Mutti)
- 60 ml vegan wine (optional)
- 1 homemade vegetable stock or Massel Vegetable stock powder
- 150 ml Hot boiled kettle water
- 2 leaves bay leaves
- 150 g raw walnuts
- 2 tsp Italian herb mix
- 1 tbsp apple cider vinegar
- 800 g organic chopped tomatoes (Mutti)
- 1 tbsp Sea Salt Flakes or to taste
- 1 pinch Pepper or to taste
- 400 g organic tin lentil (drained)
- 0.5 bunch Italian Parsley chopped
The recipe is developed by Sara Conforto for Magimix
1 comment
Tastes and looks almost like a "real", very well made, bolognese.