Try this quick & easy Low FODMAP Vegan Bolognese Spaghetti recipe at home for the family dinner to enjoy!
Low FODMAP Spice Mix (Chili Seasoning Mix) and top with some grated cheddar cheese to give an extra boost to its taste. A perfect recipe for those on a strict vegan diet!
Low FODMAP Vegan Bolognese Spaghetti
This quick & tasty meal is a perfect choice for dinner! It is loaded with the spiciness and richness of the Bolognese sauce.
Ingredients
- 2 carrots, finely chopped
- 1 leek (green part only)
- 1/4 fennel
- 3 cm parsnip
- 2 cans tomatoes, diced
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp Low FODMAP Spice Mix (Chili Seasoning Mix)
- 3 tbsp garlic oil
- Buckwheat pasta, as required
- 1/2 cup cheddar cheese, grated
Instructions
- Chop the leek, carrots, parsnip, and fennel into 0.5 cm cubes.
- Heat some garlic oil in a frying pan and add chopped veggies. Saute for at least 8 minutes.
- Add tofu and continue to fry until cooked.
- Add in the canned tomatoes, salt, sugar and Low FODMAP Spice Mix (Chili Seasoning Mix). Bring the mixture to boil for at least 20 minutes.
- Mix the sauce well and serve it over the spaghetti with a topping of some grated cheddar cheese. Enjoy!
Nutrition
Calories: 355kcalCarbohydrates: 38gProtein: 14gFat: 8g
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