Vegan & Gluten-Free Pasta Bolognese Bake
This vegan pasta bake is a deliciously simple dish that’s also gluten-free. Opt for buckwheat-based pasta for extra nourishment
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Total Time: 45 minutes
Servings: 4
Rating:
Total Time: 45 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 tbsp olive oil
- 0.25 0.25 onion, finely diced
- 0.5 0.5 cloves garlic, puréed
- 0.5 0.5 tbsp dried mixed herbs
- 0.25 0.25 tbsp tomato purée
- 25 25 g dried soya mince
- 120 120 ml passata
- 120 120 ml gluten-free vegetable stock
- 0.5 0.5 tbsp tamari
- 75 75 g gluten-free pasta, cooked as per packet instructions
- 25 25 g dairy-free cheese, grated
- 1 1 tbsp gluten-free breadcrumbs
Method
- Preheat the oven to 200°C/400°F/Gas 6. In a saucepan, warm the olive oil over a medium-high heat. Add the onion and garlic and cook for 3-4 minutes until softened.
- Add the mixed herbs and tomato purée and cook for a further 1-2 minutes. Then add the soya mince, passata, vegetable stock and tamari, and mix well. Leave the ingredients to simmer for 20 minutes until the sauce has thickened and the mince is soft.
- Add the cooked pasta to the pan and mix well. Then transfer the pasta Bolognese to an oven-proof dish and top with the grated cheese and breadcrumbs. Place the pasta in the oven to bake for 15 minutes, until the breadcrumbs are golden and the cheese is melted.
Nutritional information per serving (413g): Calories 390, Fat 15g, Saturates 7.6g, Carbohydrate 7.7g, Sugars 11g, Fibre 10g, Protein 27g, Salt 6g
Discover even more vegan and gluten-free recipes
