Wait till you try this meatless Bolognese recipe! You won’t believe how hearty and delicious it is! Cauliflower, mushrooms and lentils replace the typical ground meat in your traditional Bolognese and create a delectable vegetarian option. My mom shared this recipe with me from Simply Recipes and I made a few changes and come up with my healthier version below.
Serve the bolognese over zoodles or your favorite gluten free pasta. I served mine over Trader Joe’s Brown Rice and Quinoa Pasta and everyone loved it!!
1 head off cauliflower, cored and finely chopped but not riced)
1 lb crimini or white mushrooms, finely chopped
1/4 cup olive oil, divided
2 tsp kosher salt
1/2 tsp black pepper
4 cloves garlic, minced
1 medium inion, diced
3 tbsp tomato paste
1 28 oz can crushed tomatoes
1 cup white wine
2 cups vegetable stock, or water
1/2 cup red lentils
1 lb Trader Joe’s Quinoa Brown Rice Pasta or Zoodles (zucchini spiralized), cooked according to package directions
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
Place the finely chopped cauliflower on one baking sheet and the mushrooms on the other. Pour 2 tbsp of olive oil over each the cauliflower and mushrooms. Toss well and sprinkle with salt and pepper. Place both baking sheets in the oven and roast for 20 minutes, stirring occasionally, or until vegetables are slightly brown and tender.
In the meantime, in a large pan over medium heat, add the onions. Cook, stirring often, for 5-6 minutes, or until the onions are tender but not brown. Add the garlic and cook for another minute or 2. Add the tomato paste and for a few minutes, then add the crushed tomatoes, wine and vegetable stock or water. Add the lentils and bring to a soft boil. Simmer for 20-25 minutes, or until the lentils are tender and cooked through.
Add the cauliflower and mushrooms to the pot. Continue to cook for a few minutes so all the flavors come together. If you are cooking Brown Rice and Quinoa Pasta, you can add some of the pasta water to thin out the sauce, if necessary.
Serve over Gluten-free pasta or noodles. Top with fresh basil. Enjoy!