Vegetarianpastasaucewithkidneybeansandwholewheatpasta Recipes

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VEGETARIAN BOLOGNESE

Make the most of Quorn mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 13



Vegetarian bolognese image

Steps:

  • Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the Quorn (there's no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
  • Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

Nutrition Facts : Calories 453 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium

2 tbsp olive oil
1 medium onion , finely chopped
2 carrots , very finely chopped
2 celery sticks , very finely chopped
1 garlic clove , crushed
350g frozen Quorn mince
1 bay leaf
500ml passata
1 good-quality vegetable stock cube
100ml milk
small bunch basil , chopped
600g cooked spaghetti or other pasta shape (about 250g dried)
vegetarian hard cheese , to serve

VEGETARIAN PASTA SAUCE WITH KIDNEY BEANS AND WHOLE WHEAT PASTA

This is a recipe adapted from the net. We make a lot of different cuisines at home but my friends say I have a touch for Italian cuisine. Funnily enough I myself have never tasted authentic Italian cuisine. There are good Italian restaurants but we do not eat out much. No inclination as my hubby says I make better stuff at home. Very good excuse not to take me out and keep me happy with the complement too! ;)I have married a wonderful and smart man! I don't complain as cooking is a passion with me.

Provided by Girl from India

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19



Vegetarian Pasta Sauce with Kidney Beans and whole wheat pasta image

Steps:

  • Heat oil in a large saucepan.
  • Add onions and garlic and saute until onions soften, this should take 2-3 minutes.
  • Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
  • Cover and simmer, covered, about 1 hour, stirring occasionally.
  • Remove bay leaf before serving.
  • Cook noodles, omitting salt.
  • Rinse and drain.
  • Serve sauce over hot pasta.
  • Keep the grated cheese on the side to garnish into individual plates.

Nutrition Facts : Calories 447.7, Fat 11.8, SaturatedFat 4.2, Cholesterol 19.8, Sodium 408.3, Carbohydrate 67, Fiber 6.4, Sugar 7.6, Protein 20.7

2 tablespoons olive oil
6 green onions, with tops,chopped
1 large red onions or 1 large white onion, chopped
4 cloves garlic, minced
225 g mushrooms, sliced
2 stalks celery & leaves, chopped
2 medium green bell peppers or 2 medium yellow bell peppers, chopped
1 (16 ounce) can kidney beans (I use dried beans and soak and cook them, no canned stuff for us)
450 g chopped tomatoes
1 cup water
1/2 cup dry red wine (or alternatively you can use 2 cups vegetable stock, I use chicken stock for a non-veg flavour)
1/4 cup minced fresh parsley
1 bay leaf
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
fresh ground black pepper
salt
350 g whole wheat pasta
150 g mozzarella cheese, grated

VEGETARIAN BAKED BEANS RECIPE BY TASTY

Here's what you need: olive oil, small yellow onion, garlic, smoked paprika, chili powder, mustard powder, salt, pepper, tomato paste, maple syrup, molasses, low sodium soy sauce, apple cider vinegar, liquid smoke, low sodium vegetable broth, great northern beans

Provided by Rachel Gaewski

Categories     Sides

Yield 6 servings

Number Of Ingredients 16



Vegetarian Baked Beans Recipe by Tasty image

Steps:

  • Preheat the oven to 350ºF (180ºC).
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, until semi-translucent.
  • Add the garlic and cook for another 2-3 minutes, until fragrant.
  • Add the paprika, chili powder, mustard powder, salt, and pepper and cook for 2 more minutes, until the spices are fragrant.
  • Add the tomato paste, maple syrup, molasses, soy sauce, apple cider vinegar, and liquid smoke and stir for 1-2 minutes, until well-combined.
  • Then, add the vegetable broth and stir until smooth, about 1 minute.
  • Add the beans and stir for 1-2 minutes, until evenly coated.
  • Cover and bake for 40 minutes, until the beans are bubbling. Uncover and bake for another 10 minutes, or until desired consistency is reached.
  • Stir well and serve.
  • Enjoy!

Nutrition Facts : Calories 320 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 6 grams, Protein 8 grams, Sugar 17 grams

2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon pepper
½ cup tomato paste
¼ cup maple syrup
3 tablespoons molasses
2 tablespoons low sodium soy sauce
3 tablespoons apple cider vinegar
1 teaspoon liquid smoke
¾ cup low sodium vegetable broth
15 oz great northern beans, 3 cans, drained and rinsed

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