Vegetarian Bolognese

Vegetarian Bolognese


  • 1 medium zucchini, grated
  • 1 medium brown onion, diced
  • ½ bunch parsley, chopped
  • 3 cups cooked Macro Organic spaghetti
  • 2 x 800g cans diced Italian tomatoes
  • 1 tbs olive oil
  • 60g Macro nutritional yeast flakes
  • 1 cup textured vegetable protein
  • 4 tbs Macro sweet potato powder
  • 1 tbs dried oregano
  • 3 cloves garlic, minced
  • 1 x 425g can Macro Organic no added salt lentils, drained 


Place textured vegetable protein and 2/3 cup boiling water in a small bowl. Stir well and let stand for 5 minutes.
Meanwhile, heat oil in a non-stick frying pan on medium-high heat. Add garlic and onion and sauté for 2 minutes. Add tomato and cook, stirring, for 2 minutes. Add oregano, lentils, rehydrated textured vegetable protein, sweet potato powder and zucchini. Stir to combine and cook a further 2 minutes or until thick. Stir through parsley and season with pepper.
Divide spaghetti amongst bowls and top with bolognese sauce. Sprinkle over nutritional yeast flakes to serve.

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