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vegan bolognese with kidney beans on top.

Vegetable Bolognese

Low-Calorie Vegetable Bolognese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 110 kcal

Ingredients
  

  • 1 pcs Zucchini
  • 2 pcs Carrots
  • ¼ pcs Small Red Cabbage
  • 1 can Crushed Tomatoes
  • 1 pcs Onion
  • 1 pcs Garlic Clove
  • 1 can Kidney Beans
  • 2 tablespoon Tomato Paste
  • 2 teaspoon Miso Paste or 2 teaspoon Soy Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Black Pepper
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Powdered Coriander Seeds
  • 2 teaspoon Cumin
  • 2 teaspoon Oregano
  • 2 teaspoon Sriracha or Chili Flakes

Instructions
 

  • Wash and cut the zucchini, carrot, cabbage, and onion into chunks.
  • Mix them in a food processor into small bites.
  • If you use fresh tomatoes, make them into small cubes in the food processor as well.
  • Add all ingredients (not the beans) to a big saucepan and let simmer for 15 minutes-20 minutes.
  • Strain the kidney beans and add them last.

Notes

Serve with wholegrain pasta or Zucchini noodles.

NUTRITION INFORMATION:

Amount Per Serving: 
  • Calories: 110
  • Fat: 0,8g
  • Carbs: 16g
  • Fiber: 7,3g
  • Protein: 5,6g
Keyword plant-based, vegan