Mushroom, lentil and walnut ragù (vegan)

Mushroom, lentil and walnut ragù (vegan)

Elly Pear’s vegan bolognese-style sauce can be used in all the ways a meaty sauce can be – in a lasagne, on top of spaghetti or served with mashed potatoes. Each way as equally delicious as the other.

Mushroom, lentil and walnut ragù (vegan)

Fan of Elly Pear’s recipes? Then take a look at her vegan aubergine, tomato and chickpea recipe.

  • Serves icon Makes 12 portions
  • Time icon Hands-on time 1 hour 5 min

Elly Pear’s vegan bolognese-style sauce can be used in all the ways a meaty sauce can be – in a lasagne, on top of spaghetti or served with mashed potatoes. Each way as equally delicious as the other.

Fan of Elly Pear’s recipes? Then take a look at her vegan aubergine, tomato and chickpea recipe.

Nutrition: per serving

Calories
323kcals
Fat
13.8g (1.7g saturated)
Protein
16.3g
Carbohydrates
27.1g (7.5g sugars)
Fibre
8.6g
Salt
0.2g

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