Vegetarian Bolognese with Roasted Vegetables

I’m a self confessed carnivore, but I do try and cut down on my meaty meals during the week, especially red meat, and my vegetarian bolognese is the perfect substitute! Eating healthier and meat free in the week allows me to tuck in guilt free at the weekends, but, just because a dish doesn’t have meat, doesn’t mean it cant be tasty! Vegetarian bolognese done right is awesome!

This vegetarian bolognese is big on flavour. Roasting the vegetables brings out the sweetness and the lentils soak up the flavour of a strong stock. This recipe makes a generous serving for 4, although you can always make a big batch and freeze for an easy weeknight dinner. It seems like a lot of ingredients, but chances are, you will already have most in your cupboard.

Looking for more weeknight meals?  Check out my Stuffed Chicken One Sheet Meal for an easy dinner win!

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Vegetarian Bolognese with Roasted Vegetables

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

A vegetarian bolognese that is packed full of flavour - great for meat free mondays!

Course: dinner, entree, Main Course

Cuisine: American, Italian

Keyword: pasta, vegan, vegetarian

Servings: 4

Calories: 550 kcal

Author: Slow The Cook Down

Ingredients

• 1 cauliflower leaves removed main stem removed
• 1 kg ripe tomatoes
• 2 sweet onions
• 1 leek
• 1 yellow pepper
• 1 red pepper
• oil
• paprika
• 1 tsp caster sugar
• mixed herbs
• 150 g puy lentils
• 500 ml strong veg stock
• 1 tsp chopped red chilli
• 3 chopped cloves of garlic
• 100 g sun dried tomatoes chopped
• 1 litre veg stock
• 100 ml red wine vinegar
• 2 tbsp Italian herbs
• 1 tbsp mustard powder
• 1 cinnamon stick
• 2 tbsp tomato puree
• 2 bay leaves
• salt and pepper

Instructions

1. Pre-heat oven to 220º.
2. Line two roasting tins with silver foil to roast the vegetables. Drizzle some oil along with a sprinkle of paprika onto the cauliflower and place on a tray. Roughly chop the onions and leek, toss in a little oil and a sprinkling of mixed herbs and place along side the cauliflower.  Slice the tomatoes in half and place on the other tray, skin side up and sprinkle with 1tbsp of salt and 1 tbsp of sugar. Rub a little oil over the whole peppers and pop the lot in the oven to roast for around 30mins.  Once cooked take them out and put to one side. When cool, de-seed the peppers and roughly chop. Roughly chop the cauliflower.
3. Whilst waiting for the veg to roast, rinse the lentils and put into a pan with 500ml veg stock.  Bring to the boil, then turn the heat down to simmer and put a lid on for 20mins.  Once cooked, drain and leave to one side.
4. In a large saucepan, heat a glut of oil and add the chilli, garlic and sun dried tomatoes. Cook for 5 mins whilst stirring.
5. Add in the roasted veg, except the cauliflower, and add a litre of stock, red wine vinegar, Italian herbs, mustard powder, cinnamon stick, tomato puree, bay leaves and a good sprinkling of salt and pepper.  Stir occasionally over a medium / low heat.
6. Once the sauce has reduced by a third (this will take about 30mins), stir in the cauliflower and lentils until heated through.
7. Serve with spaghetti and a sprinkling of parmesan.

Recipe Notes

Calories are an approximation based on one serving