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

• 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; 

• Cashew parmesan
• Fresh basil