Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Bean bolognese

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Bean bolognese

Bean bolognese

This is not so different to many versions of bean sauces I have made but often a slight twist (like cumin) makes all the difference for turning it into a more Mexican Taco sauce, as oppose to basil and oregano which send it the bolognese way.

Regardless, this is yummy. Dave preferred to serve his up on top of a salad and I tried it out on some organic rice and corn tortellini. I used to love “normal” gluten spaghetti and I have to say, this would be delicious on spaghetti. Gluten free it is though and though the pasta doesn’t rock my world, the sauce does!


1 onion, finely diced

1 carrot, peeled and finely diced

1/2 zucchini, grated

1/2 red capsicum, finely diced

1 tin red kidney beans

1 tin borlotti beans

600 ml passata (tomato puree, or use 2 x tinned tomato cans)

2 garlic cloves, minced

1 handful fresh basil

1 handful fresh oregano              (or use dried)

1/2 tsp dried chilli flakes

1-2 T balsamic vinegar

1 T tomato paste

Saute the onion and garlic and add in vegetables and saute further for a few minutes with salt and pepper seasoning.

Add remaining ingredients and simmer for 15 minutes. If more liquid is required, add 1/4 cup water.

(Red wine is a nice addition too. You can add 1/4 cup after the vegetables and use a high heat to cook the alcohol off).

Serve on your favourite pasta or salad!


Author: Rah

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