Looking for a delicious and hearty vegetarian meal? Look no further than this Vegetarian Bolognese with Cauliflower and Lentils recipe! Packed with flavor, easy to make, and perfect for any occasion, this dish is sure to become a new favorite in your recipe collection.
Why You’ll Love This Recipe?
- Great flavors: The combination of cauliflower, lentils, and herbs creates a rich and savory bolognese sauce that is bursting with flavor.
- Quick prep time: With simple ingredients and easy-to-follow instructions, this recipe can be whipped up in no time, making it perfect for busy weeknights.
- Perfect for meal prep: This bolognese dish is a great make-ahead meal that can be stored in the fridge or freezer for convenient and delicious lunches or dinners.
Ingredient Notes:
- Yellow onion, shallot, celery, carrot: These aromatic vegetables form the base of the bolognese sauce, adding depth and texture.
- Cauliflower: Cauliflower is a great meat substitute in this recipe, providing a hearty and satisfying texture.
- Lentils: Dried lentils add protein and fiber to the dish, making it a nutritious and filling meal.
- Fresh herbs: Rosemary, thyme, parsley, and basil add freshness and flavor to the sauce.
- Olive oil, red wine, Worcestershire sauce, vegetable stock, San Marzano tomatoes, milk, red pepper flakes, tomato paste, butter: These ingredients contribute to the rich and robust flavor of the bolognese sauce.
- Pappardelle pasta, parmesan cheese, fresh basil, crusty bread: These are optional ingredients for serving the bolognese.
Step-by-Step Instructions:
- Start by sautéing the onion, shallot, celery, and carrot in olive oil until softened.
- Add the cauliflower, garlic, herbs, and bay leaf, cooking until the cauliflower is tender.
- Pour in the red wine, Worcestershire sauce, vegetable stock, and tomatoes, simmering until the sauce thickens.
- Stir in the milk, lentils, and tomato paste, cooking until the lentils are tender.
- Finish the sauce with butter and season to taste with salt and pepper.
- Serve the bolognese over cooked pappardelle pasta, garnished with parmesan cheese, fresh basil, and crusty bread.
Helpful Tips:
- To enhance the flavor, use high-quality San Marzano tomatoes and fresh herbs.
- For a creamier sauce, blend a portion of the bolognese before serving.
- Substitute the pappardelle pasta with your favorite pasta shape for a different twist.
Expert Tips for the Best Results:
- For a richer sauce, let the bolognese simmer on low heat for an extra 10-15 minutes.
- Make a double batch of the sauce and freeze the leftovers for a quick and easy meal later on.
- Experiment with different vegetables like mushrooms or bell peppers for added variety.
Serving Suggestions:
This Vegetarian Bolognese pairs perfectly with a side salad, garlic bread, or a glass of red wine. For a complete meal, serve it alongside a fresh green salad or roasted vegetables.
Storage and Reheating Tips:
Store any leftover bolognese in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, simply warm the sauce in a saucepan over low heat, stirring occasionally until heated through.
Frequently Asked Questions:
- Can I use canned lentils instead of dried lentils? Yes, you can substitute canned lentils for dried lentils, but adjust the cooking time accordingly.
- Can I make this recipe vegan? Yes, simply omit the butter and use a plant-based milk to make this recipe vegan-friendly.
- Can I use different pasta shapes for this dish? Absolutely! Feel free to use any pasta shape you prefer, such as spaghetti, penne, or rigatoni, for a different presentation.
Conclusion:
With its rich and flavorful sauce, this Vegetarian Bolognese with Cauliflower and Lentils is a must-try recipe that is sure to impress even the most dedicated meat-eaters. Give it a try and let us know how it turns out in the comments below! Enjoy!
Print
Vegetarian Bolognese with Cauliflower and Lentils Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vegetarian Bolognese with cauliflower and lentils is a hearty and delicious alternative to the traditional meat-based version. Packed with vegetables, herbs, and spices, this sauce is rich and flavorful, perfect for topping pasta or serving with crusty bread.
Ingredients
Scale
Main Ingredients:
- 170 grams yellow onion
- 40 grams shallot
- 100 grams celery stalks
- 100 grams carrot
- 270 grams cauliflower
- 6 cloves garlic
- 1 Tablespoon fresh rosemary
- 1 Tablespoon fresh thyme
- 1 bay leaf
- 1 Tablespoon fresh parsley (optional)
- fresh basil, for garnish (optional)
- 3 Tablespoons extra virgin olive oil
- ½ cup red wine
- 2 Tablespoons vegetarian Worcestershire sauce
- 2 ½ cups vegetable stock
- ½ Tablespoon vegetable bouillon
- 28 ounce can San Marzano whole peeled tomatoes
- ½ cup whole milk or half and half
- ½ cup reserved pasta water
- ¼ teaspoon red pepper flakes
- 6 ounces tomato paste
- ½ cup dried lentils
- 2 Tablespoons butter
- 16 ounces pappardelle pasta
- grated parmesan cheese
- fresh basil
- crusty bread or baguette, for serving
- Sauté Vegetables: Heat olive oil in a large pot, add onion, shallot, celery, and carrot. Cook until softened.
- Add Ingredients: Stir in cauliflower, garlic, rosemary, thyme, bay leaf, and parsley. Cook for a few minutes.
- Deglaze: Pour in red wine, Worcestershire sauce, and vegetable stock. Add bouillon, tomatoes, milk, and lentils.
- Cook Sauce: Simmer for 30 minutes, then add pasta water, red pepper flakes, and tomato paste. Cook until thickened.
- Finish and Serve: Stir in butter, cook pasta, and top with Bolognese. Garnish with parmesan, basil, and serve with bread.
Notes
- You can customize this Bolognese with additional vegetables like mushrooms or bell peppers.
- To make it vegan, substitute dairy with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg