Vegan Bolognese Spaghetti Sauce

14 35 620
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Vegan Bolognese Spaghetti Sauce
Health Rating


2 1/4 cup Navy beans, white, canned (drained, rinsed)
2 1/4 cup Navy beans, white, canned (drained, rinsed)
2 cup Lentils, canned
200 gm Tomato paste, canned
1/4 cup Sun-dried tomatoes
2 cup Vegetable stock/broth
2 tbsp Paprika
2 tbsp Apple cider vinegar
3 tbsp Coconut oil
1 tbsp Nutmeg, ground
3 clove(s) Garlic
1 medium Yellow onion
1 tbsp Cane sugar (or maple syrup)
1 pinch Sea salt


Heat up a large sauce pan and use a little bit of the coconut oil to melt at the bottom. Let the onion and garlic roast for a few minutes. Then add the cooked beans and spices, mix and stir for 1 minute.

Start incorporating the tomato paste, chopped sun-dried tomatoes, and vegetable broth. Let all the ingredients simmer for 20 minutes on low heat.

Keep the coconut oil remaining to add at the end of the 20 minutes of cooking.

Serve on your favourite gluten free pasta.


Nutrition Facts

Per Portion

Calories 620
Calories from fat 121
Calories from saturated fat 100
Total Fat 13.5 g
Saturated Fat 11.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 6.3 g
Cholesterol 0
Sodium 2303 mg
Potassium 1976 mg
Total Carbohydrate 102 g
Dietary Fiber 25.0 g
Sugars 15.4 g
Protein 35 g

Dietary servings

Per Portion

Meat Alternative 2.2
Vegetables 4.0

Energy sources