Ingredients

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 1 cup soy (mince or canned lentils)
  • 1 cup mixed vegetables (chopped, I used a mixture of Mediterranean vegetables)
  • 400 grams chopped tomatoes (tin of)
  • 300 milliliters vegetable stock
  • 1 tablespoon Italian herbs (mixed)
  • 350 grams penne pasta (can use gluten-free, if needed)
  • 3 tablespoons vegan butter
  • 4 tablespoons plain flour (Gluten free if needed)
  • 500 milliliters milk (dairy-free, I used almond milk)
  • 4 tablespoons nutritional yeast
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon onion powder
  • salt
  • pepper
Read Directions

NutritionView more

670Calories
Sodium26%DV630mg
Fat22%DV14g
Protein67%DV34g
Carbs35%DV106g
Fiber52%DV13g

PER SERVING *

Calories670Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat3g15%
Trans Fat
Cholesterol15mg5%
Sodium630mg26%
Potassium1410mg40%
Protein34g67%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate106g35%
Dietary Fiber13g52%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
SkillfulCook 25 days ago
I did not even try it because it did not meet the criteria that I indicated.