Notes & Inspiration
Make it your own
This vegetable bolognese is wonderfully flexible. Add chopped mushrooms, zucchini or capsicum to the base for extra vegetables, or stir through a handful of spinach at the end for a fresh green boost. If you prefer a heartier texture, the optional crushed walnuts or chopped tempeh bring a lovely richness and bite. Protein boost
Lentils already provide a good source of plant protein and fibre, but you can increase the protein by adding tempeh, extra lentils or even a spoonful of nutritional yeast for savoury depth. Serving ideas
The bolognese is equally delicious served over your favourite pasta, zucchini noodles, polenta or even spooned onto toasted sourdough. It also makes a beautiful filling for baked sweet potatoes or stuffed capsicums. Meal prep friendly
The sauce keeps beautifully in the fridge for up to 4 days and freezes well for future meals. In fact, the flavour deepens overnight, making leftovers even more delicious the next day. Family friendly
This is one of those recipes that appeals to everyone at the table. It’s comforting, rich and familiar, yet full of nourishing ingredients that support everyday wellbeing. Quick Vegan Parmesan A simple, savoury sprinkle to finish pasta, salads and roasted vegetables. In a food processor, pulse 120 g raw cashews or macadamia nuts, 3 tablespoons nutritional yeast flakes and a pinch sea salt until the mixture becomes fine, crumbly and lightly golden — like grated parmesan.
This vegetable bolognese is wonderfully flexible. Add chopped mushrooms, zucchini or capsicum to the base for extra vegetables, or stir through a handful of spinach at the end for a fresh green boost. If you prefer a heartier texture, the optional crushed walnuts or chopped tempeh bring a lovely richness and bite. Protein boost
Lentils already provide a good source of plant protein and fibre, but you can increase the protein by adding tempeh, extra lentils or even a spoonful of nutritional yeast for savoury depth. Serving ideas
The bolognese is equally delicious served over your favourite pasta, zucchini noodles, polenta or even spooned onto toasted sourdough. It also makes a beautiful filling for baked sweet potatoes or stuffed capsicums. Meal prep friendly
The sauce keeps beautifully in the fridge for up to 4 days and freezes well for future meals. In fact, the flavour deepens overnight, making leftovers even more delicious the next day. Family friendly
This is one of those recipes that appeals to everyone at the table. It’s comforting, rich and familiar, yet full of nourishing ingredients that support everyday wellbeing. Quick Vegan Parmesan A simple, savoury sprinkle to finish pasta, salads and roasted vegetables. In a food processor, pulse 120 g raw cashews or macadamia nuts, 3 tablespoons nutritional yeast flakes and a pinch sea salt until the mixture becomes fine, crumbly and lightly golden — like grated parmesan.
