The best Lentil Bolognese with Roast Veg Mash and Cashew Parmesan
Ingredients
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 plant-based 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
For the bolognese
- 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
- 250 g mushrooms chopped
- 1/2 courgette finely diced
- 150 g dark green/puy lentils rinsed
- 150 g red lentils rinsed
- 1.5 L 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
For the toppings
- Cashew parmesan
- Fresh basil
Instructions
To make the veg mash
- Heat your oven to 180c
- 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.
- 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.
- Set aside.
To make the lentils
- Add the oil to a large pan and heat to a low to medium heat. Add the onion and for approx 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.
- Bring to the boil and then turn down the heat to low and simmer for 30 minutes. Add a little more water if needed.
- Stir in all the remaining ingredients. Season.
Notes
4 servings