The best Lentil Bolognese with Roast Veg Mash and Cashew Parmesan (vegan)

Oh this is a good one! a rich and earthy lentil bolognese with two types of lentils (red and Puy) for added texture, lots of mushrooms and tons of Unami flavour from the balsamic, Worcester and Tamari. It packs a flavour punch and super nourishing. Its brilliant with pasta but here I’ve served it with a lovely roast veg mash.

I roasted cauliflower, carrots and parsnips and then created a chunky mash blended with wholegrain mustard and nutritional yeast and coconut yogurt. So good!

Top with some cashew ‘Parmesan’ and its a special combination.

I hope you love this warming and comforting meal. Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  30 minutes preparation time
  1hr 30 minutes cook time


For the roast veg mash;
  • 1/2 large cauliflower chopped into florets 
  • 2 medium parsnips peeled and chopped into small chunks.
  • 3 carrots peeled and chopped into small chunks.
  • 1 tbsp olive oil 
  • Pinch Sea salt 
  • Black pepper 
  • 2 tbsp coconut yogurt or plantbased yogurt 
  • 2 tbsp nutritional yeast 
  • 1 tbsp extra virgin olive oil 
  • 1 tsp sea salt 
  • 1 tbsp whole grain Mustard 
  • Zest 1/2 lemon 
  • Black pepper  
  • 3 tbsp almond milk 

Bolognese ingredients; 

  • 1 large onion chopped roughly 
  • 2 tbsp extra virgin olive oil 
  • 4 cloves garlic sliced 
  • 1/2 tsp oregano
  • 1/2 caraway 
  • 1/2 tsp fennel seeds
  • 2 tsp smoked paprika 
  • 4 organic tomatoes, coarsely chopped
  • 250g mushrooms chopped 
  • 1/2 courgette, finely diced
  • 150g dark green/puy lentils rinced 
  • 150g red lentils rinced 
  • 1.5l water 
  • 1 tbsp bouillon stock 
  • 2 tbsp tomato purée
  • 1 tsp sea salt 
  • 1-2 tbsp balsamic glaze 
  • 1 tbsp vegan Worcester sauce 
  • 1 tsp tamari 
  • Zest 1/2 unwaxed lemon
  • Twist black pepper 
  • 1/2 tsp mineral salt – optional 

Topping ingredients; 


To make the veg mash; 
  1. Heat your oven to 180c 
  2. Add the veg to one large or two baking trays. Toss with olive oil and season well.  Bake the veg 35-40 minutes until cooked. 
  3. Allow to cool a little then add to a large bowl. Mash the veg roughly with a fork or masher then add along with the other ingredients to a food processor. Blitz to a chunky mash.
  4. Set aside. 
To make the lentils; 
  1. Add the oil to a large pan and heat to a low to medium heat. Add the onion and for aprox 8-10 minutes until soft and browning. Add in the garlic and spices and stir for another few minutes, then add in the tomatoes, lentils, mushrooms, courgette, water, tomato puree and bouillon. 
  2. Bring to the boil and then turn down the heat to low and simmmer for 30 minutes. Add a little more water if needed. 
  3. Stir in all the remaining ingredients. Season.

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  1. Homepage on December 16, 2019 at 8:14 pm

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    • Amy on March 22, 2020 at 10:00 pm

      How do u cook such AMAZING recipes!!!?? Thank you!! ❤️

      • Niki on March 23, 2020 at 11:36 am

        Thank you xxx

  2. Gemma on December 29, 2019 at 5:14 pm

    Big thumbs up from our family! Delicious

    • Niki on January 2, 2020 at 4:48 pm

      Fantastic! So happy
      Niki xxx

  3. Nats on January 5, 2020 at 6:31 am

    Looks delicious and I have promised my son I will make it for him, however the topping ingredients do not seem to be showing on my phone……

    • Niki on January 6, 2020 at 8:37 am

      Hi Nats!
      Should be fixed now.
      Niki xxx

  4. Claire on February 18, 2020 at 8:18 pm

    This looks delicious but not sure when to add the oregano, caraway, fennel seeds and paprika. Does anyone know?

    • Niki on February 19, 2020 at 11:07 am

      Hi Claire
      With the garlic, I’ve added in.
      Niki xxx

  5. […] 5 – Best lentil bolognese with roast veg mash […]

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Recipe Tags: Lentils bolognese cashews mash


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