Vegan spaghetti Bolognese

"We’ve given everyone’s favourite pasta dish a vegan makeover with this mushroom and aubergine vegan spaghetti Bolognese recipe"
Prep time:
10 min
Cook time:
1 hr
Servings:
4 people

Health Score

High
Medium
Low
9.1 / 10
High score

Glycemic Index

Index
46
Low
Load
41
High

Nutrition per serving:

Calories231.95 kcal12%
Fat5.58 g8%
Carbs33.25 g13%
Sugars8.16 g9%
Protein8.80 g18%
Sodium755.47 mg38%
Fiber7.47 g27%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
46
Low
Glycemic Load
41
High

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 large carrot, diced
160ml vegan-friendly red wine
2 garlic cloves, finely chopped
1 tbsp tomato purée
1 tbsp balsamic vinegar
2 tsp dried oregano
100g closed cup mushrooms, diced
1 aubergine, diced
75g lentilles vertes
2 x 400g tins chopped tomatoes
1 Kallo Organic vegetable stock cube
300g spaghetti, to serve
1 tbsp soy sauce
3 tbsp almond milk
fresh basil, to serve (optional)

Directions

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