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Vegan Mushroom and Lentil Bolognaise With Baby Marrow Noodles

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

30.6g

Energy (kJ)

2028kJ

Energy (kcal)

484kcal

Carbohydrate incl. fibre (g)

77.3g

Carbohydrate excl. fibre (g)

42.5g

Sugar (g)

10.9g

Fibre (g)

34.8g

Fat (g)

7.3g

Saturated fat (g)

1.3g

Unsaturated fat (g)

5.2g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

625mg

Salt (g)

1.56g

Vitamin A (IU)

5509IU

Vitamin C (mg)

22.5mg

Calcium (mg)

119mg

Iron (mg)

9.76mg

Potassium (mg)

1629mg

Total

122.6g

8110kJ

1937kcal

309.3g

170.1g

43.8g

139.2g

29.3g

5.2g

20.7g

15.5g

5.2g

0.0g

0mg

2498mg

6.24g

22036IU

90.1mg

476mg

39.03mg

6517mg

  • 20 ml olive oil
  • 1 onion, grated
  • 2 carrots, grated
  • 2 cloves garlic, grated
  • 10 ml thyme leaves
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper
  • 250 g button mushrooms, roughly chopped
  • 15 ml tomato paste
  • 1 x 400 g tin chopped tomatoes
  • 1 packet Knorr Bolognese Dry Cook-In Sauce
  • 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
  • 1 x 400 g tin brown lentils, drained
  • Baby Marrow noodles (store bought)
  • 10 basil leaves