With the weather cooling down it’s nice to have a warm meal. This Vegetarian Bolognese is easy to prepare, healthy, easy to digest and gives you a great balance of protein, fat and carbs.

TIME TO MAKE: 10 mins to prepare, 30-40 minutes to simmer
NUTRITIONAL CONTENT: 100g = 50cal, Protein 22%, Fat 18%, Complex carbs 50%, Fibre 12%

INGREDIENTS

  • 2 cans crushed tomatoes
  • 2 cloves Garlic
  • 1 brown Onion
  • 2 tsp. Extra virgin olive oil
  • 1 Green Capsicum
  • 1 can Kidney beans
  • 15 whole button Mushrooms
  • 1 Zucchini (raw for zucchini pasta) or use Organic Wholemeal Pasta

METHOD

  1. Melt olive oil in large pot, sauté onion, garlic, capsicum and mushrooms
  2. Add kidney beans and crush with a potato masher so they are half crushed.
  3. Add crushed tomatoes
  4. Simmer for 30-40 minutes
  5. Using a spiraliser – make zucchini pasta. Can be warmed by dropping quickly into a pot of boiled water.

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